Pour-over coffee is a nostalgic brewing method that produces produces a rich, flavorful cup of coffee.
95-96 deg C Water for light roast, can go slightly colder with darker roasts or natural coffees Rinse paper in V60 and pre heat it Pour in coffee, make a well with your finger in the coffee bed Start timer and gently pour 2x coffee dose as water to bloom SWIRL IT GOOD Wait 30 to 45 seconds Spiral pour in 60% of total brew water in until 1:15 (for eks. 60% of 500g, pour to 300g) Keep it topped up, slowly pouring the rest of the brew water over 30 seconds. (100% of brew water by 1:45) Once it has drained a bit, then SWIRL IT Wait for the coffee to fully drain. You want a flat bed of coffee and no big grinds of coffee on the side of the filter paper.