The Hario v60 (and/or the Kalita Wave) are almost a defacto standard for the pour over method of brewing. Yes, there's Chemex, and a host of others, but in a coffee shop, you are likely to encounter the Hario or Kalita more than any other. The taste is often referred to as clean and bright. The pour over method itself is widely regarded as the method that gives you the most control and brings out the smallest nuances of the coffee. I prefer a 1:17 ratio, but you can adjust to your taste.
Recipie
- 16gr medium fine ground coffee
- You will need to play with this, but the goal is to finish the brew in about 3min
- If you are brewing to slowly, go more coarse. If you are brewing to fast, grind finer.
- 272gr water just off boil - yes, a "fancy" gooseneck kettle really does help when pouring.
Instructions
- Start a timer
- Bloom the coffee for 30 sec. with about 50gr of water.
- Stir the bloom for 10 sec to ensure all the grounds are wet - YES...stir the blooming coffee!
- At the :30 mark, start to slowly pour the rest of the water using concentric circles. Make sure you finish at the outside of the grounds bed to ensure that ALL the grounds are getting extracted. This should be done slowly taking at least 60sec.
- Once all the water is poured, lift the filter cone a few inches and drop it. This will shake the slurry down to the bottom and make sure that ALL the water passes through ALL the grounds.
- Once the grounds bed has drained all the water through, you are done.
You can put your favorite dripper right on your favorite mug if you are making a single cup. But, if you are making 2 or more cups, a handled brewing carafe like those available from Hario is nice to have.