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Pour Over

You’ll need:
  • Hario V60 02 Dripper
  • Hario V60 02 paper filter
  • Gooseneck Pouring Kettle
  • Coffee Grinder (if using whole beans)
  • Food Weighing Scale (for precision)
  • Timer
  • 17 gms of whole beans or 3 and half tablespoons of coffee (medium-coarse grind, similar to the consistency of sea salt coarseness)
  • 250 ml water at 92 degrees Celsius or boil water and use it after 5-7 minutes, once the temperature drops
  • Coffee Mug
Brewing Steps:
  • Measure 17 gm of coffee beans using your scale (Aprrox. 3.5 tablespoons)
  • Grind the beans to medium-coarse grind, similar to the consistency of sea salt coarseness
  • Rinse paper filter to remove papery taste
  • Discard the water
  • Food Weighing Scale (for precision)
  • Ad ground coffee to the filter
  • 1Pour 60 ml of water to saturate all the grounds
  • Let the coffee bloom for 30 seconds
  • Start pouring the remaining 190 ml of water slowly and in spiral motion
  • Starting from the centre, pour outwards and avoid touching the edges
  • Pre heat your cup and discard the water
  • Brewing should be finished in 2.45 – 3 mins
  • Pour your coffee and enjoy!