How I Brew My Perfect Cup
The Pour Over
Why it's my favorite: The pour over method produces a clean cup with the purest expression of the distinctive flavors inherent in our East African single origin coffees. The special design of the V60 brewer gives you complete control of all the variables that yield a perfect cup.
The optimal ratio of coffee to water for an East African single origin is 1-to-15. For every 23 grams (about 4 tablespoons) of coffee, you will add 350 grams (about 1.5 cups) of water.
- Measure out 23 grams (4 tbsp) of ground Kahawa 1893 coffee. If using whole bean coffee, grind to a coarseness resembling sea salt.
- Place the filter in the cone over your carafe and add the ground coffee.
- Boil the water and let it rest for about 30 seconds (when it cools to about 205 degrees Fahrenheit).
- Slowly and steadily pour the hot water over the grounds, using a spiral motion. Ensure to pour over all of the grounds evenly
- Pause periodically to allow the coffee grounds to "bloom," and take care to avoid overflowing your pour over. The total pour time should be between three to four minutes. If your pour time is unavoidably shorter, try a finer grind and vice versa. A sour taste is a sign of under-extraction, and you should adjust the variables to achieve optimal results.
- Your coffee is ready to taste! Enjoy!
- After placing the filter in the cone, lightly pre-wet the filter prior to adding your coffee. Pre-wetting eliminates any woody taste that might come from the filter.
- Use a food scale for precise measurements. Place your carafe, cone, and filter on the scale and press zero. Slowly add the ground coffee until the scale reads 23g. Level the grounds and reset the scale to zero, then pour over the hot water until reaching 350g.
- Use a variable-temperature electric kettle to quickly heat your water to 205F, without boiling it.