At our slow bar we offer a variety of different brewing methods. The one that we prefer and use the most often is Hario's V60 method of brewing. The reason we prefer it is because it's simple to use, it extracts great flavor from the beans, and it's generally faster than other manual brewing methods. When using a V60 the final product will have a complex yet clean composition that can be enjoyed by all. That means there isn't a bunch of grit and grounds, and yet the flavor is beyond your typical coffee expectations.
By the Bean V60 tutorial
What you need: V60, V60 filter, Gooseneck Kettle, Scale, and a great bag of whole bean coffee from By the Bean. We carry Hario equipment in store so be sure to grab what you need.
1. Heat Water to 195-205 degrees. This is just a little bit under boiling
2. Weigh and grind your beans. A good rule is to grind double in grams what you want in ounces. So if making a 12 ounce cup of coffee then you will need 24 grams of coffee beans. Grind it coarse like sea salt and set aside.
3. Put the filter in the V60 cone as evenly as possible. Pour hot water over filter to completely wet filter before brewing. This will remove some of the papery taste from your actual cup of coffee.
4. Pour your grounds into the filter. Try to make them as flat as possible, then add a small indention in the middle with your thumb or spoon or whatever you prefer.
5. Set a timer for 3 minutes and 15 seconds. If doing more than 12 ounces then add 30 seconds per 6 ounces.
6. Start timer and begin your first pour. You want to pour 50 grams or until the grounds are evenly saturated. The pour should always be a slow stream running straight up and down and not at any angles. After the first pour has begin let the coffee "bloom" for one minute. This is the natural degassing process of the beans and where a lot of the flavor is going to come from.
7. After a minute has passed on your timer begin your next pour. Each pour should be 70-100 grams, or 2.5-3 ounces. Keep the stream straight up and down, start in the middle and work your way out to the edge moving the stream clockwise. Try to not pour water on the edge of the coffee but keep a little space of coffee grounds between the pour and the filter all the way around.
8. If using your scale, you will want to stop pouring at 400 grams. This should give you a 12 ounce cup and the pourover should be complete as close to 3 minutes and 15 seconds as possible.