One of my favorite ways to brew coffee is using the pour over method. This method produces a cup of aromatic, well-balanced, and clean cup of coffee that highlights the coffee bean's flavor notes.

I base my pour over method off of Tetsu Kasuya's 4:6 pour over method to produce a more balanced and clean brew.

Pour Over Guide:

Equipment:

• Hario v60
• v60 Filter
• Fellow EKG Stagg Kettle
• OXO Brew Conical Burr Coffee Grinder
• Coffee Beans (whole beans)
• Mug

Preparation:

1. Heat water to 205F
2. Grind ~23g of coffee beans (medium grind, 1:15 ratio) for 1-cup
3. Rinse the filter using hot water

Brew:

1. Pour to 50g (blooming stage) (to 45 sec mark)
2. Pour to 120g (to 1:30)
3. Pour to 180g (to 2:15)
4. Pour to 240g (to 3:00)
5. Pour to 300g (to 3:45)
6. Pour to 345g

Tips:

• Wait 45 sec between each pour and let all the water finish seeping before starting the next pour
• Pour in slow, concentric circles starting from the center and moving out that covers all the beans
• Focus on pouring more in the center (higher density of beans in the center)
• Beans are most flavorful 1-2 weeks after roast date
• Use grounded beans within 30 mins of grinding for maximum flavor
• Wait 5 min before drinking coffee (flavor is flat when the coffee is too hot)
• Drink the coffee over 5-10 min, the flavor changes and becomes more flavorful as the coffee cools