3 minBrew time
What you need:
- Pour over dripper. We use a Hario V60 dripper.
- Cone filters. We use V60 paper filters.
- 21 g (3 tbsp) of Vega Coffee beans
- 300 g water (10.5 oz), plus additional for rinsing
- Cup or carafe
- Recommended -
- Burr grinder
Heat your water to about 200? (93?). Or, simply bring your water to a boil and then let it sit off the heat for 30 seconds.
Fold your filter at the edges, place it in the dripper. Place the dripper on your mug. To get rid of any paper taste, rinse your filter with hot water. Remove the dripper, swirl the water in your mug to warm it up and then pour the water out.
Measure 21 grams (about 3 tbsp) of coffee and grind to the consistency of kosher salt. Add to your dripper.
Pour the water over the coffee, using enough to saturate the grounds thoroughly, but not so much as to create a pool of water. As a measure, you’ll want double the amount of water as you have grounds. Pour evenly, starting at the center then slowly spiraling outward, taking care not to pour water directly on the paper filter.
Start your timer, and let the coffee sit for about 30 seconds, allowing the coffee to bloom and release its trapped gasses.
Pour water in a slow, even spiral over the grounds, adding water every 10-15 seconds so that you maintain saturated grounds. A steady technique is the key to an even extraction. If you're using a scale, you should pour until you use 300g of water, or about a mug-full of brewed coffee.
Note: the brewing process should take a total of 3 minutes. If it takes longer, or your water to pass through your grounds, your grind is likely too fine. The opposite is true if the water is passing through at a rate quicker than 3 minutes.
You did it! Nothing like the smell of freshly roasted, freshly brewed coffee. Pour that beauty into your mug, and sip to your heart’s delight!