POUR-OVER GUIDE
Here’s a simple 6-step guide for pour-over coffee.
WHAT YOU NEED
Pour-Over Brewer (V-60)
Coffee Grinder (Fellow Opus)
Paper or Metal Filter
Digital Scale
Temperature Controlled Kettle
Cup
MEASUREMENTS
Coffee (g): 16g
Water (ml): 260g (for a 1:16 coffee-to-water ratio)
Water Temperature: 206 F (97 C)
Grind Size (Opus): 8.3 - 9.2
Recommended Roast Date: For pour-over coffee, use beans that are 3-14 days post-roast for optimal freshness. This time frame allows the flavors to develop fully while still being fresh enough to provide the best taste.
** Water Quality is very important **
HOW TO BREW THE PERFECT POUR-OVER COFFEE
Step 1 :
MEASURE & GRIND
Begin by measuring 16g of coffee, depending on your desired strength, and grind the beans to a medium-coarse consistency, similar to granulated sugar (8.3 - 9.2 on the Fellow Opus).
Step 2:
PREPARE THE FILTER
Place a paper or metal filter in your pour-over brewer. If using a paper filter, rinse it with hot water to eliminate any paper taste and preheat the brewer.
Step 3:
ADD COFFEE GROUNDS
Add the ground coffee to the filter, ensuring it’s evenly distributed for consistent extraction.
Step 4:
BLOOM THE COFFEE
Start the brewing process by pouring a small amount of hot water (about twice the weight of the coffee) over the grounds. Let it bloom for 30-45 seconds, allowing the gases to escape and give it a swirl.
Step 5:
POUR THE WATER
After blooming, slowly pour the remaining hot water in a circular motion over the coffee grounds, avoiding the filter walls. Aim for a total brewing time of 2-3 minutes for the best flavour.
Step 6:
ENJOY
Once the water has fully drained through the coffee grounds, remove the brewer and pour your freshly brewed coffee into your cup. Savour the aromatic and rich flavours of your pour-over coffee.
