Medium grind, 2:30-3:30 minutes brewing, smooth texture and
highlighting coffee acidity and flavor
For this guide, you will need
V60 / Chemex / pour over brewing devices, burr coffee grinders, heat kettle / gooseneck kettle, scale with timer and paper filter for respective brewing devices.
Beaneka’s Recipe : 12 grams of whole beans and 200ml of water.
(1 g : 16.66 ml for coffee : water ratio)
Began heating up your water to 200F (+-3F).
(filtered water is recommended)
If you do not have a temperature precise water kettle, sitting the boiled water for 30-60 seconds should get you the optimum water temperature, note that different wall material might affect the time.
Fold the crease in the paper filter to help form the cone shape.
Rinse your paper filter after setting it on top of the dripper to remove papery taste then pour ground coffee onto it.
Gently tap your dripper onto the table to create a flat coffee bed.
Set your pour over set on top of a scale, zero it, and begin your timer as you start making the first pour.
Bloom the coffee by only pouring water 3x of the coffee dose ( ex. 12 grams of coffee requires 36 ml of water for the optimal blooming) and let it sit for for about 30-45 seconds depending on the roasting freshness.
(the fresher the coffee, it’s best to bloom the coffee longer)
Pro-tip: Blooming process will show the coffee’s freshness through the bubbling of the coffee bed
Our way of brewing this percolation method is by dividing the pour into 4 parts including the blooming pour.
This is our V60 brewing formula:
Total amount of water used - amount of water used for blooming and we will get a number which then we’ll halve and that’s how we get the amount of water used for the 2nd pour. For the amount of water we’ll use for the 1st and 3rd pour, we will just halve the amount of water used for the 2nd pour.
200 ml (total amount of water used) - 36 ml (amount of water used for blooming) = 164 ml
1st pour = 82ml (amount of water for 2nd pour) / 2 = 41 ml
2nd pour = 164 ml / 2 = 82 ml
3rd pour = 82ml (amount of water for 2nd pour) / 2 = 41 ml
Last but not least, in each pour we recommend giving pauses to get a steady coffee extraction. We recommend a 30 second pause for the 1st and 3rd pour and 45 seconds for the 2nd pour.
You want to create a vortex pattern with your pour, starting from the center as you pour the water onto the coffee bedding, increasing the radius as you pour more water and reverse the pour after the area of pour has reached the wall of the dripper whilst maintaining stable flow of pouring, not too fast or too slow.
(we recommend the use of gooseneck kettle to better help manipulate the flow of water)
We recommend letting the coffee sit for 2 minutes before enjoying it to avoid burning your tongue.
Discuss with your friends and collaborate to assess the coffee! Is it too strong or too weak? Simple calibration on your ratio or grind size will help to get your desired coffee.
Experimenting on your own or having your friends to assist you is always a fun uplifting coffee experience!
Pro-tip: Stirring is essential to combine all the coffee extracts in the brew to create a complex coffee flavor