Pourover ways.

Coffee preparation techniques besides espresso like pourover.
Posts: 45
Joined: Nov 30, 2012, 1:45 pm

Postby Ricpac » Dec 24, 2012, 1:01 am

hello all, i see that there are many ways to brew coffee in a pourover (chemex or v60). if anybody does pourover on here, i would like to know your parameters. i will also list some websites parameters. (All WFS)

http://cdn.shopify.com/s/files/1/0035/9372/files/Brew_Guide_VCR.pdf?102240 verve
http://stumptowncoffee.com/brew-guides/chemex/ stumptown
http://www.joenewyork.com/blog/brewing-tips/ joe's
http://www.ritualroasters.com/brew-guide/ ritual(v60)
http://www.heartroasters.com/about-heart/brew-recipes/chemex.html heart
http://www.bluebottlecoffee.com/preparation-guide/drip-coffee/ blue bottle

there are more but i seem to use a chemex more because i cant nail down the v60 but anyway who uses these parameters or find theirs works better would be a great help.

Posts: 400
Joined: Mar 06, 2012, 10:09 am

Postby Sam21 » Dec 24, 2012, 3:06 pm

I think those websites give you a great starting point. Start with a dose using a 60g/1L ratio and adjust to taste. For V60, use around a 3min brew time with a 30ish second bloom and adjust grind to hit time and good extraction. For pouring, it is easier to pulse pour and keep it near the center of the bloom. Especially with the V60, keep the pours as gentle as you can and be wary of the edges!

If there are specific questions you are looking to have answered let me know! Happy to help.

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Postby dustin360 » Dec 24, 2012, 6:26 pm

If your looking for recipes here is the site: http://brewmethods.com/

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Joined: Jun 30, 2012, 6:40 pm

Postby squaremile » Jan 05, 2013, 11:32 pm

For the v60-01 I do 12g coffee and do small circular pours until I have 180g in the cup (I have a device to suspend the cone and just have the cup on the scale, it's about 210g of water going into the cone). Ending around 2:30.