A pour over recipe with Rosetta
Heard of the Hario V60 dripper? It’s our latest preference for making a top notch cup of pour over coffee.
Ingredients:
20g coffee (we used Rosetta’s Ethiopean Yirgacheffe)
230g hot (not boiling) water
Method:
1. Place your filter paper in the V60 cone and give it a good rinse with hot water by pouring a little down the sides in a circular fashion.
2. Grind 20g of coffee with a good burr grinder, to the consistency of coarse beach sand. Try to remove any clumpy, fine grind portions that you may find – grind consistency is a key to great coffee.
3. Pour the ground coffee into the V60 cone and shake side to side a little to flatten the bed. Pour 30–40g only of just-off boiling water (90°–93° C) slowly onto the coffee grounds. A good pouring kettle with an articulated spout, like the Hario Buono, is essential for a controlled, even extraction. This is just enough to saturate the coffee bed, no more. Not, much, if any, brewed coffee should start dripping from the bottom of the cone at this point. Let the coffee ‘bloom’ for approximately 30 seconds.
4. Then start pouring slowly, in a circular fashion from the middle of the coffee bed outward; avoid pouring directly onto the filter paper, and keep the level of water in the cone low. Don’t flood the coffee all at once – the amount of water in the cone affects the flow rate and thus the strength and taste profile of the finished cup. Keep this up, with little pauses if necessary, until you have added the remaining water from the original 230g required. By the time you have finished pouring, you shouldn’t have long to wait for your coffee to be ready.
Your total brew time, including bloom, shouldn’t take much longer than 3 minutes with this method. If it does, you have probably ground the coffee too finely.
Some words of wisdom from the folks at Rosetta
“This coffee, when ground and brewed with care, will be delicious black – balanced, layered, and sweet. Try to drink your coffee at a cooler temperature than you’re accustomed to. Our sensory capacity is limited at extreme temperatures – coffee professionals always let their coffee cool significantly before appraising them – you should consider following their lead!”
The art of a perfect coffee can become a bit of a science. If you’ve never thought of it as such a regulated process before, try this pour over recipe and see the difference in your final cup. Eventually it’ll become a learned habit and your mates will think you’re just that good.
We’ll clink to that.