WHAT TO EXPECT FROM THIS BREW
The ritual of making a pour-over coffee is part of the appeal. It's a hands-on connection to your coffee; a beverage that's far more than the sum of its parts. The Hario v60 produces the most consistent, best-tasting coffee of any brewing method that we've tried. Once you get the pour over method down, it's easily repeatable every day of the week. We're confident you'll notice the difference in the cup.
HISTORY OF THE POUR OVER
Hario, a Japanese glass company founded in 1921, made this brewing method popular in North America with its v60 pour over brewing setup. It was quickly adopted by the top tier baristas and hipster alike. The ritual of making a pour over coffee is part of the appeal, a hands-on connection to your coffee for a beverage that's far more than the sum of its parts.
Though pour overs may be new to many home brewers in North America and Europe, Japan's longstanding - and thriving - coffee culture goes back decades. In fact, it's been the drip coffee method of choice, in one form or another. Brewing pour over is as common as a coffee machine in Japan - something we hope to see happen worldwide with those who love a perfect drip brew. The disposable pour over device is a popular one with the busy salarymen and women on the go.
HERE'S HOW WE BREW COFFEE WITH THE HARIO v60 POUR OVER
What You Need:
- Any of our freshly roasted Outlier Coffees
- Hario v60 02 cone and filter
- Grinder - ground to medium-coarse
- Gooseneck kettle
- Decanter or large mug to hold 500mL
- Makes - 2 Cups
- Grind - medium coarse like kosher salt
- Brew Time - 3:15 min
- Water Temp - 94C/200F
- Water to coffee ratio - 1: 16
- Recipe - 25g : 400g/ml
- Weigh out and grind your coffee, set aside.
- Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.
- Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavor of paper).
- Place the decanter on your scale, and the brewer on the decanter. Add your coffee to the filter. Tare (clear) scale.
- Start your timer and slowly pour in 50g of recently boiled water to wet all grinds, takin 20 seconds to do so (this is called "blooming"). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.
- Slowly pour an additional 200g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.
- Finally, add the remaining 150g of water in a circular motion and let the coffee filter through.