brew v60 pour overs

Over the years, brewing coffee has become more complicated with accessories. With all the conveniences, it strips away from the some of the more memorable aspects of waking up and making a to a cup of coffee. This is our recommended approach for anyone starting off or simply interesting in explore more coffee — this is our pour over guide.

Take a paper filter, fold it neatly, and place it in the V60 dripper. Rinse it with hot water. Not just to wash away the paper taste, but to warm the vessel.

Now measure the beans. 16 grams of coffee brewed with 240 grams of water — a 1:15 ratio. Grind them so they are coarse, like sand pressed underfoot. Pour the grounds into the dripper. Gently shake to even the grinds before pouring.

Bring the kettle to a boil between 92-96C degrees. A goose-neck kettle allows for slow and precise pouring.

Begin with the bloom. Pour just enough water to wet the grounds — 60g for each pour. Start in the middle and spiral out the edge. Watch the coffee swell and release their aroma. Let the coffee sit till 30-45 seconds. The pause is deliberate. The coffee should have bloomed and begin to sink.

Then continue the pour with the next 60g of water. Slow, steady circles. The water should flow like a ribbon of light, unbroken. Keep your hands calm. Let the water draw down before starting the next pour.

The entire brew should take between two and a half to three minutes. That timing is not arbitrary — it is a guide for the next brew.

As the coffee drips through, notice the flavor’s arc. It begins bright, with acidity. Then it softens into sweetness. Finally, it deepens toward bitterness. This transition is the story in the cup. If the acidity lingers too long, grind a little finer. If bitterness dominates, pour a little faster or coarser. The flavors are your guide, telling you how to adjust.

This is how we brew a V60. Simple things, done with care.