Pour-Over/Drip Coffee 

1 Serving = 19 g coffee / 300 ml water   { approx. 4 level tbsp coffee / 10 oz water }

 

 

 

Supplies:

  • Drip Cone & Filter     [ Hario V60 Dripper & Hario VCF-02-100M Filter ]
  • Coffee Grinder     [ Zassenhaus Turkish Style Mill ]
  • Gooseneck Kettle     [ Hario V60 Buono Kettle ]
  • 18 g - 19 g Freshly Roasted Coffee     [ neckar coffee ]
  • 300 ml / 10 oz Fresh, Filtered Water     [ Plus additional for rinsing filter ]                          

 

Instructions:

  1. Preheat water to between 190 - 200 degrees fahrenheit (We prefer 195)
  2. Place filter inside of the drip cone and flush with water  ( this is to remove paper microfilaments as well as preheat the drip cone ).
  3. Place drip cone with filter over personal coffee mug  ( of at least 12 oz volume ).
  4. Grind the coffee to a medium fine consistency and pour into drip cone.
  5. Initial Pour -  just enough water from kettle to saturate all of the coffee grounds and let rest for approx. 30 - 45 seconds.
  6. Secondary Pour - Use remaining water and pour slowly to cover grounds in concentric circles so that all of the coffee is evenly extracted.
  7. Wait until all of the water has drained into the cup, remove drip cone and enjoy. 

 

NOTE : You may increase / decrease your dose to adjust for personal taste.  Brew time should be between 2.5 - 3.5 minutes.

 

 

Hario V60 Buono Kettle

Hario V60 Drip Cone

VCF - 02 - 100M Filter

Wetted Filter

Zassenhaus Turkish Style Coffee Mill     [ Made In Germany ] 

Medium - Fine Grind

18 - 19 grams of coffee

Initial pour - saturate coffee grounds and let off-gas  

Secondary pour - Start from the center and work to the perimeter of the grounds to ensure even extraction

Let the remaining liquid drain through the grounds until the process is complete

Cheers!