Advanced V60 Pour Over Technics

Let’s make some coffee!

I have been making pour overs for over 10 years. In that time, I have been consistently using the continuous pour method that we developed at Reverie Roasters. Implementing this method at Reverie ensured that our pour overs were consistent between each barista and our products were reliable for our customers. The recipe not only works, it also produces a great cup of coffee. However, could it be better? Yes, it can!

By changing the way a person pours, altering the distance from the kettle spout to the coffee bed, and using either continuous or pulse pouring, the coffee can tell new stories. As I started trying new methods that Brewers Cup champions were using, I started constructing my own method that is based on what I liked about each recipe. The new pour over recipes tasted great, but I also found that the recipes I enjoyed the most had a lot of steps and variations to remember. Then, James Hoffmann introduced a technique of making pour overs similar to the 4:6 Method invented by Tetsu Kasuya, 2016 Brewers Cup Champion. Tetsu’s process for making a pour over coffee was the method I enjoyed, but it was easy to make mistakes owing to the number of steps. I decided to find a way that was simple and repeatable. James Hoffmann’s pour overs had one less step than Tetsu, which was better, but I still wanted something with fewer steps. Reverie was using a continuous pour method that had two steps, but I discovered more complexity in the coffees that I was drinking using the 4:6 Method.

Let’s get into James Hoffmann’s method and the changes I made. James starts with 15 grams of coffee, putting a little divot in the center of the coffee bed like you would do with mash potatoes and gravy. This helps because the V60 device is a cone; most of the coffee mass is going to be in the center and you want to make sure all the coffee is wet. Before making the first pour of water, make sure to tare the scale. Start a timer and pour the water in a circular motion clockwise to 50 grams. After his first pour James will swirl the coffee to help stir the water into the coffee. I made my first change here because I learned that the higher a person lifts the water kettle, the more forceful the water stream will be on the coffee bed. What I do is lift the water kettle 1 inch higher than I usually did, which is about 2 inches above the V60’s rim. You start with the tip of the spout close to the coffee bed and then pull the kettle higher up over the rim, hold for a second, and then back down close to the coffee bed. After that, quickly pour in a clockwise motion, wetting the coffee. By lifting the kettle an inch higher, I just forced water further into the coffee bed and swirling is no longer necessary. James then will let the coffee bloom for 45 seconds and then pour until the scale shows 100 grams. After 1 minute pour to 150 grams. At this point, James will pour 50 grams of coffee and pause for 10 seconds until he reaches 250 grams of liquid. This is the biggest change, as I pour starting in the center of the coffee bed, going in a clockwise motion until the coffee is covered with water, then I will go to the center and stay in the center until I reach 250 grams of water. James and I will do a light swirl once all 250 grams of water is poured.

That was a lot of highly detailed information! Here is the breakdown by the numbers of how I am currently making V60 pour overs:

17 grams of coffee

272 grams of total water

Water temperature between 203 F and 205 F

:00-:10, 60 grams of water

Wait

:45-:55,100 grams of total water

Wait

1:00-1:30, 272 grams of total water and end pour at 1:30

Swirl

The coffee should draw for 2:00-2:30

Now, let’s get into the nitty gritty and make this coffee! Start with weighing your coffee at 17 grams and grind medium-fine. I own a Baratza Sette 270W and I grind on H 11 to start. The taste of the coffee and the draw time are going to help me determine how to change the grind setting. For example, if my coffees draw time was 2:00 and it tasted sour or smoky, I will change the grind setting to a smaller number. This will make finer coffee particles and slow down the draw time. For coffee, in terms of extraction, the opposite of flavor of sour is bitter. If the coffee is bitter and draws too long, I would change in grind setting to a higher number for coarser grounds.

 Put the filter into the V60 and wet the filter with water heated to 203˚F to 205˚F. You can do this in the decanter or over a sink. If you rinse the filter in the decanter, be sure to empty that water out before brewing. Next, put the V60 and decanter on the scale, then pour your ground coffee into the filter. Once the V60, decanter, and coffee are on the scale, tare the scale.

Now, start a timer and pour the water. Starting in the center, bring the kettle about 2 inches from the top of the dripper for 1 second and then back down, close to the brew bed. Then, go around and wet the coffee in a clockwise motion, reaching 60 grams of water. Wait until your timer reaches 45 seconds and, starting from the center, pour 100 grams of total water, going again in a clockwise motion. After you finish pouring, wait for the 1:00 mark and then pour the rest of the water to 272 grams of total water. When you do this last step, pour clockwise until the coffee bed is covered with water and then return to pour at the bed’s center. You want to end this last pour at 1:30 and then lightly swirl the coffee in an even, clockwise motion. If you swirl too hard, the coffee will draw faster than you will want it to. Now wait until 2:00-2:30 and enjoy!

Let me know your thoughts. Are you struggling with the coffee drawing too fast or too slow?

Do you have a method that you really like? Let’s talk about it! I will gladly address any issues and try new brewing methods!