Formula for a 12 fluid-ounce cup of coffee: 24 grams (or two level Hario scoops) of drip ground coffee, 390 grams (or 13.7 fl-oz) of water at a temperature of 198 – 202 F, just under boiling.
V60 Dripper
V60 Filter
Electric or stove top kettle
Grinder set to sand like grind
Digital scale
Vessel to brew into
1. Rinse the paper filter: Pour near-boiling water over the entire filter. This rinsing will eliminate the filter’s off-flavors; it makes a big difference! The filter will cling better to the edge as well. Allow the rinse water to completely exit the dripper. Disregard rinsing water.
2. Add 24 grams of ground coffee into the filter (grind should be sand like, you can tell the grind is correct when the coffee streams out from the center of the filter.)
3. Pre-wet the grounds.
a. Slowly, pour just enough water (approximately 50 grams) into the center and then outwards to evenly wet all the grounds. Pouring the water at the right rate throughout the brewing process takes a bit of practice.
b. Wait about 20 to 30 seconds, as the grounds bloom (fresh coffee releases a lot of carbon dioxide, swelling the grounds).
4. Add the remaining water:
a. Slowly start by gently pouring into the center of the grounds and then moving outwards concentrically. Try to not pour water at the very edges at any time and make sure not to fill higher than the level of the grounds themselves. This takes some practice! Any water above the grounds will simply go out the sides without brewing the coffee and your final cup of coffee will lack sweetness as well as fullness. You can start and stop pouring as long as you keep some water in the grounds during the process.
b. This brewing process, after pre-wetting, should take between 2 to 3 minutes
c. Continue pouring until the total weight of water is about 390 grams or 13.7 ounces weight.
5. Enjoy!
Come into the James Coffee Co. – Shop to experience a pour over or order some coffee from our online store to make some at home.
