July 1, 2020

Coffee Quality Director, Leon Ryan, shows how to make a delicious pour-over coffee at home, step by step.

HOW TO BREW #greatcoffeeathome

 Pour Over with the Hario V60

 

This recipe makes 2-3 servings (22.5 fl. oz) of brewed coffee. Note: it can be scaled larger or smaller by using more or less coffee and maintaining the coffee-to-water brew ratio mentioned below.

What you’ll need: 

  • 40g of freshly roasted, whole bean coffee
  • Coffee grinder
  • Scale or measuring scoop
  • Hario V60 cone dripper (size 02)
  • Hario V60 filter paper (size 02)
  • Brewing vessel
  • Spoon or stir stick
  • Timer/stopwatch

Before You Begin:

For the Hario v60, use a coffee-to-water brew ratio of 1-to-16.7, or 40g coffee to 670g (670ml) of water. Using a ratio helps to deliver consist flavor and strength from batch to batch.

Also, you’ll want to use filtered water to fill your kettle. Filtered water will bring out the best flavors in your coffee.

Preparations: 

  1. Fill your kettle with a little extra water than you’ll need, then set to boil. You’ll use the extra water to rinse your coffee filter and brewing vessel.
  2. While you water is heating, weigh out 40g of coffee beans. If you don’t have a scale, try 5-6 tablespoons of ground coffee. One tablespoon of ground coffee typically weighs about 7g.
  3. Grind coffee to a medium grind. Medium grind is similar to pre-ground coarse pepper, or coarse sea salt. Consistent dose and grind size will help deliver consistent flavor in your cup.
  4. Place filter paper in your V60 cone and rinse with hot water. Discard rinse water.
  5. Place brew vessel with filter cone on the scale.
  6. Tare scale and start your timer.

Brew: 

  1. Pour 100 grams water over grounds. Take care to wet the grounds evenly. Pour just slow enough that the water drops vertically to the bed of grounds. A smooth, steady pour can improve sweetness and reduce bitterness.
  2. Stir the coffee slurry three times to break up clumps of dry coffee. Allow the coffee to “bloom” (i.e., rest and release gases) for 45 seconds.
  3. Pour another 150g water in a circular fashion, evenly covering the coffee grounds. Wait for the brew surface to drop to the grounds.
  4. Make two more pours of 150g each in the same manner.
  5. Finish with a 120g pour to a final scale reading of 670g.
  6. Remove filter cone, pour and enjoy.

 

Total brew time should be about 4-4:30 mins. If the brew takes longer, coarsen your grind setting by one notch.

FInally, to reduce waste and preserve resources, compost your coffee grounds and filter, if possible. 

This demonstration can also be viewed on our YouTube Channel, here.

 

About Pegasus Coffee

Pegasus Coffee has hand-roasted small batches of high-quality arabica coffee on Bainbridge Island since 1979. A pioneer from the beginning, Pegasus introduced the European-style coffee house to the region at its first store on Bainbridge Island in 1980. Shortly thereafter, Pegasus made history when it opened the first coffee bar in downtown Seattle. The company’s innovative spirit and dedication to the roasting craft have led to the unique, delicious blends and single-origin coffees – and the loyal customer following – it is still known for today.

Questions? Contact us: 

info@pegasuscoffee.com