Japanese-origin pour-over — clean, articulate, single-origin showcase

Pour-Over (Hario V60)

Pour-over showcases what a single-origin coffee actually tastes like — no espresso pressure, no immersion mush, just water moving through grounds at a controlled rate. The V60 (V-shape, 60° cone) is the standard. Most-articulate cup you can brew without electricity.

How to brew it.

1. 01

   Heat water to 200-205°F (93-96°C). Place a #02 paper filter in the V60 and rinse with hot water — discard the rinse water (it removes paper taste and pre-warms the dripper).

2. 02

   Grind 18-22 g of medium-roast beans, medium-fine. Add to the filter. Make a shallow well in the center.

3. 03

   Bloom: pour 40-50 g of water in a circular motion, just enough to wet all grounds. Wait 30 seconds — you'll see CO2 bubbling.

4. 04

   Main pour 1: slowly pour to ~150 g total (water weight), spiraling outward then inward. Don't pour on the filter walls.

5. 05

   Wait until the water level drops to the bed surface, then pour 2: bring to ~250 g.

6. 06

   Final pour: bring to 300 g total. Total brew time should be 3:30-4:00. Lift the dripper. Swirl the server. Drink.

What makes it right.

• If your brew is over in under 3 minutes, your grind is too coarse. If it's over 4:30, too fine.
• Use a scale. Eyeballing weights is the #1 reason home pour-over is inconsistent.
• A single-origin coffee shows itself best on a V60. House blends do fine but shine less.