CEBE BREWS - POUR OVER

Image by Rasmus Gregersen

HERES HOW WE BREW COFFEE WITH THE HARIO v60 POUR OVER

What You Need:

  • Freshly roasted cebe coffee roasters

  • Hario v60 02 cone and filter

  • Grinder - ground to medium-coarse

  • Gooseneck kettle

  • Scale

  • Timer

  • Decanter or large mug to hold 500mL

Brew Guide:

  • Makes - 2 Cups

  • Grind - medium coarse like kosher salt

  • Brew Time - 3:15 min

  • Water Temp - 94C / 200F

  • Water to coffee ratio - 1 : 16

  • Recipe - 25g : 400g/ml

 

Let's Brew:

  1. Weigh out and grind your coffee, set aside.

  2. Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.

  3. Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavour of paper).

  4. Place the decanter on your scale, and the brewer on the decanter. Add your coffee to the filter. Tare (clear) scale. 

  5. Start your timer and slowly pour in 50g of recently boiled water to wet all grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.

  6. Slowly pour an additional 200g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.

  7. Finally, add the remaining 150g of water in a circular motion and let the coffee filter through.

  8. Enjoy!