CALLING ALL COFFEE LOVERS

The Point
The Point
Sep 6, 2018 · 2 min read

Calling all coffee drinkers! Ever wonder why that pour over you order from the coffee shop down the street tastes soooo good? Well, here is some insight you can use to recreate that morning goodness.

Pour Over: The next step in a coffee connoisseur’s journey. Making a pour over becomes a meditative ritual that pays off in the form of a balanced, clean cup.

Tools and ingredients
Hario V60 dripper
Hario V60 paper filter
Coffee mug
Gooseneck kettle
Kitchen scale
Timer
Fresh roasted coffee (at least 3 days after roast). We love Coffee Manufactory’s African roast!
Hot water

How to:
1. Measure 25g of whole bean coffee. Grind coffee to coarse salt consistency. Heat water to boiling, turn off heat 30 seconds before using.
2. Place V60 dripper on top of your mug, and place a V60 paper filter inside. Rinse filter with hot water. Discard water from mug.
3. Add ground coffee to filter. Settle the grounds to a flatbed. Tare scale to 0.
4. Start timer, pour 50g of water, and give the slurry a stir. Wait 30 seconds
5. At 30 seconds, pour 100g of water (reaching 150g). Use a controlled stream, starting from the center and circling outward, but not touching the paper filter with the stream.
6. At 1:00, add another 100g of water (reaching 250g). At 1:30, add another 100g of water (reaching your target of 350g).
7. Pick up your dripper, and give it a slight drop onto your mug, settling it for an even bed and extraction.
8. The water should fully drawdown between 3:30–4:00. If it’s past 4:00, use a looser grind (larger number on the grinder). If it’s before 3:00, tighten the grind.
9. Discard filter and grounds, let the coffee cool a bit before enjoying!

The Point

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The Point

The Point is a café at 505 Brannan Street, at Pinterest HQ in San Francisco, featuring Pin-worthy eats & drinks, prepared by a talented team of coffee artisans.