Pour Over
Brewing time: 4 minutes
Coffee type: Arabica, Robusta or a home blend of Arabica and Robusta
Roast type: Medium dark
Grind Size: Medium
Amount of Coffee: 20 grams of freshly ground coffee (use a kitchen weighing scale)
Amount of water: 300 ml of fresh clean soft water
Water temperature: 93°C (just before it begins to boil)
Brewing method: Set the paper filter in the V60 pour over funnel. Wet the paper using the hot pot. pour out the water from the bottom jar (server). Pour the coffee ground into the filter and spread evenly. Now use the kettle and pour 60 ml of water on the coffee ground in a circular motion to evenly wet all the coffee ground. Gently swirl the coffee mixture in the funnel with the water and coffee to ensure that the coffee ground has mixed well with the water and wait 10 seconds. Then pour another 60 ml of water and wait another 10 second. repeat this until 300 ml has been poured over.
(Alter the quantity of coffee you need maintaining the coffee to water ratio)
- Arabica 70%, Robusta 30% will deliver a full-bodied, rich, and strong cup of coffee with a balanced flavour profile
- For the best cup of coffee use roasted beans between 7 and 90 days before brewing and grind freshly before brewing.
- Do not over boil the water as the brew will over extract and the coffee will taste bitter.
- Stirring or swirling moves the coffee grounds to ensure even water contact extracting more flavour compounds. This ensures a balanced flavour extraction and reduces under extraction ( sourness) or over extraction (bitterness). This process is known as “agitation.”
- Pour the water over 10 second intervals so that there is enough hot water to help maintain the temperature of the mixture.
- Should you choose to use different coffee types, you should experiment with roast types and grind sizes until you get the desired aroma and mouth feel which is unique to each person.