Let’s make some more coffee together! Last week, we talked about two different V60 pour over methods that I enjoy and the process of creating a new simplified method. To keep the recipe simple, I didn’t delve into the effects of water temperature or another technique I use when brewing.

To start, we need to talk about pouring. Since we are making pour overs, this is the most important part of brewing coffee with a V60. As you dial in your technique and pour consistently every time that you make coffee, you will have better and more reliable success. When pouring, I keep the curve of the goose neck as close as possible to top of the dripper. If you put the tip of the goose neck close to the bed of coffee, it will cause the water to flow faster; this can be beneficial if you notice that time is going faster than your pour.

By time going faster, I am referring to an instance in which you are running behind your target weight at a particular point in your pour. You could be trying to reach 272 grams of water at 1:30 and you are only at 220 grams at 1:20. If this is the case, then you can dip the spout of your kettle a little closer to the coffee bed to speed up the flow of water.  When dialing in your method, you will also want to control the direction you are pouring. I pour starting in the center of the coffee bed and go out in clockwise motion. In the diagram below, you will see where I start and then go back to the center, staying there until reaching the desired weight. You will also want to stay away from the edge of the coffee and paper filter. If you pour out to the edge of  the coffee or paper filter, the water will follow the outer edge. If this happens, that portion of water won’t have many brewed coffee particles in it. Our goal is to have as many coffee particles in the water as possible. This diagram will show you how far to go, the direction to go, and where to stay when pouring.