Brew with Confidence

The pour over technique is revered for its ability to produce an exceptionally clean, vibrant, and aromatic cup of coffee. It provides incredible control over the brewing process, allowing the intricate tasting notes of our micro-lot and single-origin beans to truly shine.

Here's what you'll need to begin your pour over journey with a Hario V60, and our step-by-step approach to brewing perfection:

What You'll Need:

• Hario V60 Dripper (or similar cone-shaped brewer)
• V60 Paper Filters
• Gooseneck Kettle (for precise pouring)
• Digital Scale with Timer
• Burr Grinder (essential for consistent grind size)
• Your favorite Betty Louise Gossler light roast coffee beans
• Server or Mug

Step-by-Step Brewing:

1. Prepare Your Setup: Place your V60 on your server or mug, then place the entire setup on your digital scale. Add the paper filter to the V60.
2. Rinse the Filter: Heat water to 200-205°F (93-96°C). Pour a small amount of hot water over the filter to rinse it thoroughly. This removes paper taste and preheats your brewer. Discard the rinse water.
3. Add Grounds: Grind 20-25 grams of Betty Louise Gossler coffee to a medium-fine consistency, resembling table salt or sand. Add the grounds to the V60, gently shaking to level the bed. Tare your scale.
4. The Bloom (0:00 - 0:45): Start your timer. Pour 2-3 times the coffee's weight in water (e.g., 40-50g for 20g coffee) evenly over the grounds, ensuring all are wet. Let it 'bloom' for 30-45 seconds. This allows CO2 to escape, preventing sour flavors.
5. First Pour (0:45 - 1:15): Begin your second pour, slowly and evenly, in a circular motion from the center outwards, avoiding the filter walls. Pour another 60-80 grams of water.
6. Second & Third Pours (1:15 - 2:00): Continue with two more sequential pours of similar volume, allowing the bed to slightly drain between each. Aim for an even extraction.
7. Final Pour (2:00 - 2:30): Complete your final pour until you reach your total desired brew weight (e.g., 300-350g for 20g coffee). Look for a uniform, flat coffee bed.
8. Drawdown (Until 2:30 - 3:00): Let the remaining water drain through the coffee bed. When the last drops fall, remove the V60. Your ideal total brew time should be between 2:30 and 3:00 minutes.

Pro-Tips for Mastery:

• Time is Key: If your brew tastes too sour, your grind might be too coarse or your brew time too fast. Try grinding finer.
• Avoid Bitterness: If your coffee tastes overly bitter, your grind might be too fine or your brew time too long. Try grinding coarser.
• Water Quality: Use filtered water! It makes a noticeable difference in taste.
• Swirl for Aroma: Gently swirl your server or mug before serving to agitate the coffee and release its full aromatic potential.