Pour Over

You’ll need:

• Hario V60 02 Dripper
• Hario V60 02 paper filter
• Gooseneck Pouring Kettle
• Coffee Grinder (if using whole beans)
• Food Weighing Scale (for precision)
• Timer
• 17 gms of whole beans or 3 and half tablespoons of coffee (medium-coarse grind, similar to the consistency of sea salt coarseness)
• 250 ml water at 92 degrees Celsius or boil water and use it after 5-7 minutes, once the temperature drops
• Coffee Mug

Brewing Steps:

• Measure 17 gm of coffee beans using your scale (Aprrox. 3.5 tablespoons)
• Grind the beans to medium-coarse grind, similar to the consistency of sea salt coarseness
• Rinse paper filter to remove papery taste
• Discard the water
• Food Weighing Scale (for precision)
• Ad ground coffee to the filter
• 1Pour 60 ml of water to saturate all the grounds
• Let the coffee bloom for 30 seconds
• Start pouring the remaining 190 ml of water slowly and in spiral motion
• Starting from the centre, pour outwards and avoid touching the edges
• Pre heat your cup and discard the water
• Brewing should be finished in 2.45 – 3 mins
• Pour your coffee and enjoy!