V60 Pour-Over Coffee

The Pursuit of the Perfect Cup

Coffee is never just coffee. A V60 pour-over is a meditation in hot water and ground beans — a ritual where every variable is yours to control. The grind size, water temperature, pour rate, and bloom time all dance together to produce a cup that's uniquely yours.

What You'll Learn

• Grind size — why it's the single most important variable
• The bloom — letting the coffee degas for a better extraction
• Pour technique — concentric circles vs. center pour, and when each matters
• Water temperature — why 92-96°C makes or breaks your brew
• Brew ratio — the golden 1:16 and when to break it

Why This Dish

Pour-over gives you total control. Unlike a machine, every decision is yours — and the feedback is instant. Too bitter? Grind coarser. Too sour? Water hotter. It's a perfect system for iterative improvement, one cup at a time.

What You'll Need

• Hario V60 dripper (size 02)
• V60 paper filters (bleached or unbleached — your call)
• Gooseneck kettle for precision pouring
• Burr grinder (blade grinders won't cut it)
• Scale accurate to 0.1g

The Recipe

18g coffee, 288g water (1:16 ratio). Water at 94°C. Bloom with 50g for 30 seconds. Then pour in two stages: 150g at :45, finish at 1:30. Total brew time: ~2:45.