Pour Over Guide

We've been getting questions about our pour over process here at Single V, so here's a short video to demonstrate.

Here’s what you will need: brew kettle with at least 300ml of 92 degree hot water, scale, grinder, coffee filter, filter paper, 16g fresh coffee.

We use a 1 to 15 brew ratio, so that’s 1 gram of coffee for every 15 grams of water. In our case, we use 16 grams so we’ll finish with 240 grams.

Now, some people will say to wet the paper. We’ve tried both wetting and not wetting and prefer the results from not wetting, so it’s up to you. I recommend trying both methods to see which result you prefer. Also I prefer the white kind, the brown type has more of a papery taste. The white filter paper is bleached with an oxidation process, so it’s very safe.

We start off blooming the ground coffee with 2 times the weight of coffee. Since we used 16 grams of coffee, we’ll be pouring 32 grams. Usually, we wait about 30 seconds for the bloom. As a general idea, you’ll want to wait a bit longer for fresher coffee and shorter for older coffee. After that, you’ll want to tare your scale because the coffee soaks up the 32 grams while blooming.

For the brew, we do a total of 4 pours, so for our 240 grams, we’re looking at four 60gram pours. Now start pouring from the centre and work your way out and back. Stopping after 60 grams each time. Be careful not to pour water on the side of the paper.

When the water has run through, add a second 60g doing the same.

Do the same thing for the third and fourth pour.

You can adjust the grinder size to your taste. Finer will have a stronger taste and coarser will have a milder taste. If you find the coffee tasting a bit strong, a quick fix is to add a tiny bit of water afterwards.

You will notice that we time our brew. We usually aim for 2 minutes to 2 and a half minutes. If your brew time is much longer than 2 minute 30 then can try grinding coarser and vice versa.