POUROVER (V60) BREW GUIDE

manual filter brew. clean, bright extraction. showcases origin character.

these are starting settings. dial in to taste.

$ pourover --dose=22g --water=350g --time=3:30 --temp=96C
RATIO
1 : 16
DOSE
22g
YIELD
350g water
TIME
3:00–3:30
TEMPERATURE
94–96°C
GRIND
MEDIUM
EQUIPMENT
V60 dripper, paper filter, gooseneck kettle, scale, timer

RUNBOOK

  1. pre-wet filter w/ hot water; discard

    kills paper taste, preheats dripper

  2. grind 22g, dump into bed, level

    medium — like coarse sand

  3. bloom: pour 44g water (2x dose), start timer

    wait 30–45s for CO2 to escape

  4. pour spirals to 175g by 1:15

    slow, even concentric circles — don't hit the walls

  5. final pour to 350g by 2:00

    high agitation if you want more body

  6. total drawdown by 3:00–3:30

    stalled = grind coarser. fast = finer.

DIAL IT IN

water quality matters here more than any other method. use filtered water with ~150ppm TDS. kettle temp: boiling water drops to ~96°C by the time it hits the bed.

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