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April 02, 2020 / By: Karibu / Teme: Mala škola za velike ljubitelje kave

4. chapter. Pour-over. Filter coffe. V60.

Do you know what filter coffee is all about? Have you ever tried filter coffee? How it tasted for you?

From the beginning we need to point out this is a completely different coffee brewing method from those we mentioned before, and it is called pour-over. Pour-over is based on the filtration process, so the extraction of coffee takes place by water passing through the coffee. At first glance, it's similar to tea brewing. Moreover, coffee is ground very coarsely and quantity is doubled compared to espresso. Namely, for the preparation of V60 we will use a ratio of 1:17 (or more precisely 60g / L - this is also the initial ratio for any pour-over). It can be prepared manually or with the help of a machine, and now we will go through the process of manual and traditional preparation so that you can better understand whole process.

We will need plastic or ceramic dripper, paper filters, glass jug, timer, scale and kettle. As for the cooker, it is very important to find out if you can pour water from it in a controlled way. You will need maximum control because hot water needs to be poured slowly and precisely. If this does not work for you with the cooker, we recommend using a jug with an elongated funnel.

Well, let’s get started with our preparation! First, what needs to be done is to choose a coffee (some light roasted, juicy, floral coffee). We'll need 20 g of coffee. It is necessary to grind coffee very coarsely, because if it is too thick, the coffee will be too bitter. But again, it can also be too large, and we will know this best if our taste is too sour, too thin and watery. We repeat: it is very important how you grind coffee!

The second thing we need to prepare is a dripper. We'll do this by putting a paper filter in it and pouring hot water over it. This step is quite important, because this way we avoid the possibility of paper taste in coffee. Third, the dripper with the filter should be placed on the jug, and they should be tared together on the scale after we put the ground coffee in the filter. During the preparation, we can also prepare water that will ready when we prepare everything else. We need to control the temperature of water and ideal temperature is to between 92-93 degrees. If you do not have this option, boil water and wait about ten seconds before pouring water.

Now when everything is ready, we start with brewing coffee. We start the timer and pour as much water as needed to cover the surface of the coffee, and in our case, we will pour about 60 ml. The next 30 seconds will greatly affect the final taste, so it’s important to keep track of what’s going on. This phase is called "first blooming". Carbon dioxide is released from the coffee and it rises to the surface in the form of bubbles. At this stage, it is advisable to prick these bubbles with a spoon and continue to do so wherever they appear. In the thirtieth second, pour twice as much water as the first time, in our case up to 180 ml. Now we will wait one minute and 5 seconds and then we will once again pour the same amount of water as in the previous step, but this time slower. We will get to some 300 ml. Now we will make one semicircle clockwise with a spoon and the other semicircle in the opposite direction. After that, we will embrace the dripper with our hands and gently stir the liquid and thus try to remove the coffee residue from the walls and soak the crust that has formed on top. Now we only have to wait until all the liquid leaks. On average, this whole process should take between 3 to 4 minutes, and it mostly depends on the type of coffee you use. Deviations are also possible, so don't worry about the final number of minutes. You will know that the process is over when the surface of your coffee looks dry. Remove the dripper, throw away the rest of the coffee with the filter and enjoy your coffee!

Finally, it is important to note this is a very complex procedure. Differences in taste are possible. It is necessary to repeat the procedure many times and try to be as consistent as possible in each. If something isn’t right for you, start with a different coffee granulation. In any case, give yourself enough patience and time; and we promise you, you will make wonderful coffee!

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