Pour overs are a great way to taste the natural flavors of coffee. It is known for its clean and pure taste–very tealike in texture.
In this video, Josiah and Fields joined Melissa Mathieson with "What's Next God? Podcast" to demonstrate how to brew the best pour-over at home.
Pour Over Recipe
Ratio: 20g/340ml = 1:17 ratio
1. Pour water in the V60 with the paper filter to wet the filter and warm the vessel. Once the paper is fully saturated and the vessel is warm, pour the remaining warm water in the cup you are going to drink out of to warm the cup also. (0:46)
2. Tare your scale. Pour 20 grams of medium ground coffee in your pour-over. Flatten the coffee ground bed and gently press an indention with your finger in the middle of the grounds. This ensures all coffee will be saturated. (0:55) (1:19)
3. Start your timer. Pour 2-3 times the weight of your grounds of water (20 grams of coffee = 40-60 ml of water). This is called your first bloom. Give the coffee "slurry" a quick swirl to make sure all grounds are getting soaked. Wait 30-45 seconds for all of the bubblings to stop. (1:45)
4. For your second pour, pour 60% (2/3) of your total weight. In this case, we're making a 340 ml cup of coffee, so we stopped our second pour at 210 ml. When pouring, do so slowly in a clockwise manner and ensure that you're not "bobbing" your kettle (going up and down when you pour) but moving in a horizontal manner. (2:00)
5. After your second pour, give the slurry another quick swirl to ensure even extraction. Let the coffee sink to the bottom of the V60 before beginning your third pour.
6. For your third pour, pour to your end weight, which in this case is 340 ml. Pour in the same manner as you did for the second pour and do the same quick swirl to ensure even extraction. The litmus test to ensure even extraction is a flat, even coffee bed (2:15).
7. ENJOY!
This video was done in partnership with "What's Next God" podcast. They are dear friends with us; therefore, if you use the code "WHATSNEXTGOD" when you checkout in our online store, you will receive 15% off first order.
/ / Coffee used in the video / /
Origin: Papua New Guinea
Region: Kindeng, Waghi Valley, Western Highlands
Variety: Arusha, Bourbon, Typica
Flavors: Both naturally sweet and savory, with robust flavors of cooked fruits, lemon, grapefruit, and a subtle hint of tomato that makes this an exquisite favorite.
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