Summer has been a such a busy season filled with sunshine, frisbee tossing and flower picking as well as long work days and making big life decisions. When Ryan and I have a morning together of course we love sharing breakfast together but more importantly, coffee. My workplace and first love, Glen Edith Coffee Roasters has the most balanced Colombia Narino for pour-overs: tasting notes of apricot, caramel and lime come forward in the cup making a lasting impression.
My favorite brewing method would be the v60 pour over, its precision brings clarity to the coffee – easy to use without compromising quality.
- Coffee scale
- Hario v60
- v60 Paper Filters
- Hario Server / Pour over stand / coffee cup / whatever your preference is
- Gooseneck Kettle (allows control over your pour)
- Stir spoon
- Filtered Water
- 21g fine-medium ground coffee
- 340g of 200′ degree filtered water
Begin by rinsing your filter with your hot water, allowing any of the paper taste to transfer into your coffee. This will also heat your vessel. Dump water before pouring.
*if you’ll be serving in a different mug I like to keep hot water in there until the coffee is ready*
Measure 21g of fine-medium ground coffee to the v60, make sure it isn’t all over the sides of the filter, keep it centered.
Begin with the bloom to 40g, this allows all of the gasses of the coffee to release, and the grinds to grow and rise. This begins the extraction process.
Begin your pour at 30-35 seconds, 100g by 1:00, while pouring keep it slow clockwise circles and centered.
At 1:00 you can speed your pour a bit, keeping it suspended in water, finishing at 340g. Once you reach 340g. give the water a nice stir around the edges and then finishing of a quick surface whirlpool stir in the middle. Never dig into the grounds while stirring.
Depending on the coffee and the grind size this can finish around 2:30. You shouldn’t see the ground coffee until the end of the pour.
Dispose of your coffee grounds and enjoy!
The best thing about this brew method is playing around with the grind size as well as water flow. If you slowly add water, the result will be a fuller bodied coffee but if you add water more quickly it will end with a weaker extraction and lighter bodied coffee.
Video by my incredibly gifted husband, Ryan
Music: Forests & Sand by Camera Obscura