Trevor Gruehn of Kickapoo Coffee took some time to go over the proper method of making pour-over coffee. As he describes it, "A pour-over shares the same concepts that are at play in batch brew coffee, except in this case the barista is given manual control over the different variables of extraction."


Needed gear:

  • We used a V60 dripper and base
  • paper filter
  • brew kettle
  • gram scale
  • coffee beans
  • grinder

Step 1. Metrics:

We used 26 grams of coffee for this particular extraction. Generally Trevor shoots for between a 1:15 to 1:17 ratio of coffee to water depending on coffee freshness. Usually the fresher the coffee, the less you have to use.


Step 2: pre-game.

You will want to use water that's just off boil for the duration. Soak your filter and drain the excess. Your slurry temperature, which is the temperature of the mixture of water and coffee during extraction, should be 195 to 205 degrees farenheight.  Depending on the thermal insulation of your setup, you may need account for temp loss if you're transferring your water from a teapot to a pouring kettle.


Step 3, The grind:

This will take a substantial amount of trial and error, due largely impart to personal preference. Generally shoot for a grind that is the consistency that's slightly coarser than table salt. Then depending on a host of factors, such as roast and water quality, it will behoove you to experiment.


Step 4, bloom:

You're going to want to add slightly more than double the weight of the coffee dose. You're looking for enough water to get everything wet. The main purpose of the bloom is to off-gas the coffee, so the newer the coffee the longer your bloom will take. You're looking for the coffee to puff and bubble up. After it bubbles up, start pouring another dose of your water as it starts collapsing on itself. The important thing to remember here is that there is no exact answer, it's going to wildly depend on the age and grind of your coffee.

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Step 5, The pour:

Start your pour in the center of the bloom and try to maintain a low water level during your pour. It may help to take a break between pours to ensure that the water level doesn't rise more than half-way up the cone. Keep your spout as close to the slurry as possible and try to reduce turbulence as much as you can. The goal here is to evenly extract the coffee while maintaining a low-level of turbulence. A goose-neck spout like we are using here will help with this. We used a total of 400 grams of water.


Step 6, Extraction:

We were shooting for an extraction time of 2 minutes and 40 seconds, give or take around 15 seconds.


A note on method:

We shot for a TDS (total dissolved solids) percentage of 1.3 to 1.45 and an extraction percentage of 19 - 21. As you can no doubt gather, coffee can be as in-depth as you want it to be. This brief introduction discusses only one method and does not go in to detail about TDS, the PH balance of your water, age of coffee, origin, or elevation.

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