POUR OVER
SUITED FOR: FILTER
Pour over brewing is a simple, precise method that brings out the clarity and nuance of your coffee. By manually pouring water over a bed of coffee, you control the flow rate, temperature, and extraction — allowing delicate flavours and origin characteristics to shine.
This method is ideal for showcasing single origin coffees, and offers a clean, balanced cup with a smooth finish. Whether you're using a V60, Origami, Kalita or another dripper, this guide will help you brew with consistency and confidence.
KALITA WAVE / V60
EQUIPMENT NEED
- Your favourite bag of Reuben Hills Coffee
- Kalita/V60
- Filter Papers
- Kettle
- Spoon
- Scales
- Timer
SETUP
1. Grind the coffee to medium-fine (about the coarseness of table salt). Giving the coffee a light blow will help remove some of the lightweight fines and stop you brew from clogging.
2. Boil water (93-95°C).
3. Place paper filter in V60 and rinse with hot water. This will help stop the paper imparting flavour in the brew.
4. Put your ground coffee in the V60.
5. Slightly shake your coffee bed is flat before pouring. Give it a shake
6. Set up V60 on a mug or carafe and place on scales.
BREWING
1. Start the timer and pour in 50g-60g water in a steady, circular motion.
2. Agitate and stir the coffee lightly, ensuring there is saturation of the coffee bed. This will help with a more even extraction.
3. After 30 seconds (bloom phase) or just before the water finishes draining, pour again up to 125g. Slow, circular pour is recommended.
4. After 1 minute, pour again up to 250g.
5. Your brew should finish around 2:30 - 3:30 mins. Enjoy!
