You don’t need a Swan neck Kettle or magical powers to make pour over, just keep it simple with good beans, filtered water and some patience.
Pour over was the most common way to drink coffee in the early 1900s for most of Europe and the method brings out a full-bodied coffee with minimal acidity.
We have created a simple yet delicious way to enjoy the most recent coffee crazy.
Ingredients
- 1/4 cup medium grind coffee (to the consistency of table salt)
- 450ml water
Equipment
Recipe
- Boil the water to either 207°F (or 97C). Alternatively, bring water to the boil and leave it to cool for two minutes.
- Put a paper filter on top of your V60 and place a carafe or big mug underneath that. Use a splash or two of water (50ml) to wet the paper filter to the point of saturation. This also warms up the carafe a bit. Discard any liquid from the carafe.
- Add your coffee grounds to the filter and shake it to settle it
- Add just enough water to cover the coffee grounds then wait a little less than a minute to let the coffee bloom
- Start pouring the hot water over the coffee in small circles and maintain a constant pour, the slower the better, around 4 minutes would be ace
- Remove the filter and drip holder and enjoy!