Pour-over (V60)
Applies to: single-serve V60 pour-over.
Target: 2:30–3:00 total brew time.
- Grind fresh, medium-fine, immediately before brewing — never grind ahead of time.
- Heat water to 92–96°C.
- Seat a paper filter in the dripper and rinse thoroughly with hot water to remove papery taste; discard the rinse water and warm the vessel.
- Place the dripper on a scale and tare to zero.
- Add 15 g of coffee and level the bed.
- 15 g coffee : 250 g water — a ratio of about 1:16.7.
- Start the timer and bloom with 45 g of water, saturating the bed evenly.
- 30 seconds bloom time, full saturation with no dry pockets.
- Pour in slow, controlled spiral stages up to 250 g total water, keeping the bed level.
- Avoid pouring directly onto the filter paper; keep the bed from developing a crater or channel.
- Let drawdown finish naturally.
- Total time 2:30–3:00; a flat, evenly drained bed at the end.
- Total brew time inside 2:30–3:00 — outside the window, adjust grind and re-brew.
- Taste: sweet and clean, no dry astringency (too fast/coarse) and no muddy bitterness (too slow/fine).
- Bed should drain flat and even — a deep crater or fast channel means an uneven pour or grind.
Batch pour-over follows the same ratio logic at scale (roughly 60 g coffee per litre) but is held in a thermal server, not on a heated plate, and discarded after about 2 hours to avoid a flat, over-held taste.