We here at Poursteady famously love pour-over, so we wanted to share one of our go-to recipes we use every day at Poursteady HQ.

Though this recipe was developed on a Poursteady, it works just as well at home, by hand.

If you don’t have a Poursteady, to start you’ll need:

· Hario v60 (so named for the 60° angle of its conical shape, #2 is our favorite but a #1 works for this recipe too!)

· Hario filters

· Gooseneck Kettle (eg,. Hario, Fellow)

· Burr Grinder (Hand or Electric, eg. Hario, Porlex, Baratza, Fellow)

· Scale (CJ-4000 on the low end, Acaia on the higher end, any scale that can read .5g will work!)

· Fresh, whole bean coffee (Medium to light roast works best for percolation, where body will be light and can be tea-like on the lighter end)

· Carafe (Any that fit will do, if it’s glass it also allows you to see how your v60 is draining, whether its straight or wobbly or channeling, and adjust your grind/dose/pour in response)

· Timer (you can use your phone or your scale if it has a timer)

Specs: 21g coffee to 300g water (a 1:14.29 ratio, a little tighter than the standard 1:15, we believe leads to a more dynamic cup)


· Begin by heating up a little over half a liter of clean, filtered water so you have enough water to thoroughly rinse your filter and preheat your mug. If using an electric kettle, you’ll want to set the water to 205°F, if using a stovetop, heat water on high until boil

· Weigh 21g of whole bean coffee, ideally 10-14 days from roast. Grind dosed coffee medium fine, shooting for a sand-like texture. (Each grinder and coffee is different and may produce more fines/be more or less consistent grind sizes, which is why we have repeatable recipes so we can adjust)

· Once water has reached a boil, remove from heat and rinse your filter, using 50-100g of water, or until the filter is fully saturated. This serves to get rid of any papery taste from your brew, and heats up your v60 and carafe.

· Discard filter rinse water from carafe and add your ground coffee to the v60, giving it a little shake so the bed rests flat

· Tare your scale to 0 and start your timer, pour 50g of water into your dry bed of coffee, moving in a spiral pattern starting at the center, moving to the outer edges, until your grounds are fully saturated.

· Wait 30-45 seconds (Depending on how close you are to the roast date the coffee may need more or less time to de-gas. We do this because through the roasting process coffee accumulates c02, which tastes bad. By saturating the coffee before brewing and “blooming” it you release those gasses. A good indicator that your bloom is done is when the bed stops bubbling.)

· Next, go in for your second pour, again using a spiral motion, start at the center and make your way to the outer rim of your brew bed, adding 100g of water (your scale should now read 150g)

· At 1:15 on your timer, go in for your third pour, again 100g in a spiral motion. Be sure to hit any dark parts of the brew you may see (your scale should now read 250g)

· At 1:45 go in for your fourth and final pour, this time of 50g. (reaching our final target weight of 300g)

· Your brew should fully drain between 2:30 and 3:30 on average, but again may vary from coffee to coffee and brew to brew. While you’re waiting for your coffee to drain, pour any remaining water in your kettle into your mug to preheat it, which will keep your coffee warmer longer (just be sure to dump it before pouring in your coffee).

· Once everything is drained, take your carafe and give it a nice swirl. When brewing, the strongest part of your brew will be at the beginning, and the weakest at the end, by swirling you integrate all parts of your brew, so it’s consistent throughout the whole cup. Additionally this will help aerate your coffee, bringing out its full aroma and flavor, and help cool it to a drinkable temperature.

· The brew bed should not drain fully between these pours, and each pour should reach about the same height of the previous. If you find coffee is falling quicker than that, try fining up your grind, or trying a slower, more gentle pour.

· You want to get all of your water in before the 2 minute mark so that it remains at a high enough temperature to fully extract all of the delicious acids in your coffee. (The same acids in tomatoes and other vegetables)

· Coffee is an agricultural product, and can be affected by any number of factors from roast date, roast level, dose, grind, water temperature, room temperature, weather conditions and elevation, so these are merely a guideline to work with, adjust to taste and keep yourself in conversation with your coffee.

Most importantly, enjoy!

Check out our “Why Pour-over?” blog here