Hey there! Want to brew a pour-over at home as we do at PMC? Don't let the fiddly V60 method intimidate you! We made a helpful shorty video to help you out at home.
Let us know how it goes, and share your videos, we'd love to see the results. Give us a tag, and cheers!
Equipment you need:
15g of amazing coffee ground to a medium coarseness, on a grinder like the Baratza Encore this is somewhere around 14 or 15 on the collar, but feel free to dial it in as you see fit.
Gooseneck kettle - really important for having amazing control of the water as you pour.
Hario V60 cone and filter paper
Bamboo paddle (or a spoon or chopstick will work, too)
Scale (if you don’t have one yet, let’s sort that out)
We have an easy-to-replicate recipe and approach. The only variable we like to change is the grind size, everything else is constant across every coffee we have at the PMC bar.
15g of coffee to 250ml water (at or just off of the boil) - 1:17 ratio
Rinse the filter paper which preheats the brewing vessel at the same time (don't forget
to empty the rinse water out!!)
Put the coffee into the V60 and give it a tiny shake to flatten the top of the bed
Start the timer and pour 50ml of water into the bed of coffee and agitate a bit, front to back, and left to right, then let it sit and de-gas for 30 seconds.
At 30s, slowly and steadily pour the remaining 200ml of water in circles and aim to finish pouring at 50s - a constant and controlled flow rate is the aim!
Give the whole cone a gentle swirl, helps catch any coffee grinds left high and dry
Coffee should finish running between 2:30 and 3:00, depending on the varietal or blend you're using.
Let your coffee cool a bit, then take a sip and enjoy it! The V60 method requires some additional focus compared to other brew methods but the result is worth it ;)
Written by Proud Mary