Japan·No added fat or sugar
Pour-over (V60)
15 g coffee, 250 g water, five pours
The clearest cup you can make at home and the fastest way to taste what a coffee actually is.
Mug
Ratio
1:16.7
Water
93 °C
Total
2:45
Servings
1
Ingredients
- coffee, medium grind (coarse sand)15 g
- water at 93 °C250 g
Method
1
Rinse the paper
Hot water through the filter and into the mug. Kills the paper taste and preheats everything.
2
Bloom with 45 g
Wet all the grounds, swirl the cone gently. CO2 escapes now instead of pushing water away later.
3
Pour to 150 g
Steady spiral from the centre out, never onto the paper.
4
Pour to 250 g
Same again. Finish the last pour by about 1:45.
5
Drawdown
Gentle swirl to flatten the bed. Should finish draining around 2:45.
Notes
- Finishing before 2:15 means grind finer. Past 3:30 means coarser. Do not change both grind and ratio at once.
- Chemex uses the same recipe with a coarser grind and a longer total time, around 4:00.
What you need
- Pour-over cone
- Scale (0.1 g)
- Gooseneck or variable-temp kettle
- Burr grinder