Pour-over is a simple hand-brewing method in which water passes through the ground coffee bed, by gravity, to extract coffee flavor compounds into the final beverage. The devices used in this method vary in shape and material, resulting in different flavorful cups of coffee.
The V60 dripper originated in Japan. It gets its name from the 60-degree angle created by the cone’s shape. Thin filter papers are used in this method. V60 coffees typically display a light aroma, bright acidity, clear cup, and sweet aftertaste.
How to brew
(1) Place the paper filter in the dripper, then pour plenty of hot water to wet the paper and heat up both. This heats up the device and allows the filter to stick to the side walls to promote even extraction, as well as reducing the amount of filter bypass (water escaping through the exposed filter rather than moving through the coffee grounds). Don't forget to discard this water before starting the brew!
(2) Put ground coffee in, gently shake the dripper to even out the grounds, and create a small crater in the center to help distribute the water faster and more evenly. The recommended amount of total used water is 320-340gr for 20gr ground coffee (ratio 1:16 - 1:17). The water temperature should be about 93 celsius.
(3) Start by pouring 40-60gr of water to evenly wet the coffee grounds and wait for 30-45s. The time begins once water touches the coffee grounds. Next, pour the rest of the water slowly, evenly and consistently. The total time from the start of pouring until all the water has been added should be around 2:30 minutes. The last drips should finish between 3-4 minutes.
(5) Stir your pour-over well before sharing and enjoying.