The Cup

The Cup


When making coffee I have used a v60 for the past few years, occasionally mixing it up with a french press or possibly a shot of espresso, but my preferred method is a pour over. 

When making my coffee I use between 20g and 25g of coffee with a 16/1 ratio. 

For example, if I use 25g of coffee, I will use 400g of water. The ideal water temp should be between 199 degrees F and 205 degrees F. No worries, if you don't have temp control, just bring to a boil and let sit one or two minutes after boiling. 

This step is important. I recommend a burr grinder that actually cuts your coffee beans to a more uniform size versus breaking your beans into smaller pieces. It will make a vast difference in the flavor you get from your cup. 

Contingent upon what you use to make coffee, you should check your grinders guide for the best size for your specific brewing method.

I also like to do what is called a swirl. Popular in Southeast Asia when making a pour over, basically when the coffee is in the tail end of its bloom, you swirl the grounds to ensure complete saturation of all the coffee. Then you continue to make your pour over as usual. 

I tend to think in circles, 5 in one direction and 5 in the other direction, moving from the center of the V to the sides of the V and back. Try to avoid pouring on the sides of the coffee grinds next to the paper filter as the water can travel directly into your cup and create a weak flavored coffee. 

I tend to see a 3 to 4 min pour time with the ratios and temps listed above.

Happy coffee making!