Brew pour-over V60

Pour-over is probably the oldest brewing technique. Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot.

  • 300g boiling water
  • 20g ground coffee

Step 1

  • Boil fresh mountain water.
  • Grind your beans to a coarseness resembling sea salt.We like to use a burr grinder or small portable hand grinder. Adjust grind to match approx. 3 minute brew time.


Step 2

  • Place a filter into the filter cone.
  • Add hot water to remove the paper taste and warm the filter cone. Empty rinse water.

Step 3

  • Add your ground coffee.
  • Begin pouring a per-infusion of 100 grams of water and wait 1 minute. We like to swirl the filter cone a few times to make sure all coffee has come in contact with the water.

Step 4

  • Continue to slowly pour 100 grams of water each minute with a total brew time of a 3 minutes. Adjust the grind and your flow rate until you get near 3 minutes.
  • We also like to swirl at the end to get a nice even flat coffee bed. Wait a few minutes to drink and for the origin flavours to show up.  Enjoy.pourpaw2