Pour Over
What you’ll need
Coffee dripper (e.g., a v60 Hario ceramic drip)
Coffee filter (Here’s an article that may help you find the specific filters that fit your dripper properly.)
Kettle
Grinder
Digital scale
Timer
Water at 205ºF (96°C) or 30 seconds off the boil
Have questions?
Ask us at hello@vncapheproject.com
Pour over, in our opinion, is one of the most elegant methods and perfect for those who are obsessed with precision in brewing extraction. It’s so therapeutic just by looking at those magical “blooming” moments, when the hot water hits the coffee grounds and when the coffee-diffused steams reach us and wake up all of our olfactory senses.
Step 1
Bring at least 600 grams (20 oz) of water to a boil.
Step 2
Grind 30 grams of coffee (3 tbsp) at medium-fine size. Grinding your coffee right is important as the size of your grind particles affects extraction.
As a general rule, we suggest the coffee-to-water 1:17 ratio.
Step 3
Place a filter in the dripper.
Wet the filter with hot water and remove the water before proceeding with brewing. This rinses out the papery taste, seals your filter, and warms up your brewer. However, some filters require pre-wetting, some don’t.
Step 4
Add the ground coffee to the filter and gently tap it to the surface of the grounds. Place the brewer on a carafe or cup, then place this entire set-up onto a digital scale, and set it to zero.
Step 5
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and spiraling steadily toward the center of the grounds. This is when you see the coffee “blooms.” As the coffee grounds meet the hot water, carbon dioxide is released. The grounds will rise up en masse along with white bubbles on the surface.
Stop pouring when the scale reaches 60 grams (~2.12 ounces). Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee another 30 seconds to complete the dripping.
Step 6
We move on to the second pour by starting in the center of the grounds and spiraling toward the outer edge and then back toward the center.
Add about 90 grams (~3.17 ounces) of water. Allow 45-65 seconds to elapse. By the end of this pour, the total weight should be 150 grams (~5.29 ounces).
Step 7
Using the same pattern as the second pour, add 100 grams of water (~3.53 ounces), bringing the total up to 250 grams (~8.82 ounces). This step takes 15-20 seconds.
Step 8
Start your final pour with 100 grams of water (~3.53 ounces) once the last drop of coffee from the third pour touches the carafe bottom. Count 20 seconds for this pour.
The total brew time should be around 2½ - 3 minutes.
