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The Ultimate Pour Over Coffee Extraction Technique

By :Ranger Up Coffee 0 comments
The Ultimate Pour Over Coffee Extraction Technique

THE ULTIMATE V60 TECHNIQUE Brew ratio: 60 g/L (e.g. 30 g per 500 mL) Grind size: medium fine Temperature: the hotter, the better (especially with lighter roasts)

◉ Grind 30 g of coffee

◉ Rinse paper filter with water just off the boil This removes any paper taste and preheats the brewer

◉ Add coffee grounds to V60

◉ Create well in the middle of the grounds This helps to evenly saturate all the grounds during the blooming phase

◉ Start timer t = 0:00

◉ Add 2x coffee weight = 60 g of bloom water Don’t use more than 3x coffee weight

◉ Swirl the coffee slurry until evenly mixed The aim is to wet all the coffee grounds by evenly mixing bloom water and coffee Swirling is better than using a spoon

◉ Bloom for up to 45 s This allows CO2 to escape which will improve extraction t = 0:45

◉ Add water aiming for 60% of total brew weight = 300 g in the next 30 s This phase is critical! Since you already added 60 g bloom water, add 240 g in 30 s (flow rate = 8 g/s) A full V60 is good to maintain high temperatures t = 1:15 P.S.: Don’t worry about pouring directly onto the V60 filter

◉ Add water aiming for 100% of the total brew weight = 500 g in the next 30 s Since you already added 300 g water, add 200 g in 30 s (flow rate = 6.66 g/s) Poor a little slower than in the first phase, not too aggressively t = 1:45

◉ Stir 1x clockwise and 1x anticlockwise with spoon This knocks off grounds from side wall

◉ Allow V60 to drain a little

◉ Give V60 a gentle swirl This helps obtain a flat coffee bed at bottom of V60 for even extraction

◉ Let brew drawdown The higher the temperature, the faster the drawdown Filter paper also affects drawdown Aim to finish draw down by t = 3:30

Enjoy!

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