One of the things that we take immense amount of pride in at Boston Stoker is our ability to provide consistently delicious cups of coffee to our customers. Of course, auto-drip coffee makers and their instant-brewing cousins are fast and easy, but the flavor of coffees brewed using those methods are inconsistent and don’t work to bring out the best flavors of that coffee (often-times leaving you with a bitter or burnt aftertaste). That’s why you’ll find Hario V60 coffee stands ready to be used at all of our locations, and that’s what you’ll see us encouraging you to use every opportunity you can.
The thing that attracts us to the V60 pour over method is the ability to have full control over the body, texture and strength of the cup of coffee you’re about to enjoy. You can make it stronger, smoother, lighter and or heavier in the body. When done properly, you’ll never have a burnt cup of coffee or one that tastes too weak. And because you’re pouring the coffee directly into the cup, instead of it sitting in a pot on your counter, the coffee you drink will be fresher, hotter and just taste a whole lot better. We like that.
The fundamental methodology of the pour over method is simple enough that with time and practice anyone can become a pour over master. Follow the steps below to see how we brew single cups of coffee for each of our customers at any of the 9 Boston Stoker locations around the Miami Valley Region, come in for a demonstration and a fresh cup from one of our baristas, and then try it at home for yourself.
Tools of the Trade:
Before you get started, here are a few tools that you’ll need in order to be successful at your task.
- Hario V60 Ceramic Brewer
- Hario Water Kettle
- Hario Pour over Filters
- Boston Stoker Coffee
-Want a larger cup? Use this simple formula: 2 grams of coffee per 1 ounce of water. (a 12oz cup will use 24g of coffee, a 16oz cup will use 32g and so on)
-Looking for a brighter cup? Try speeding up the brew time slightly. Or slow your pour to tone down the brightness. Be careful not to over extract the coffee yielding in a bitter cup.
-Trial and error. Feel free to make adjustments that work for you! – Come in to one of our stores and ask us to demonstrate a pour over for you! Our baristas will be glad to help you along your way to a perfect cup.
Fold over the seam on a Hario filter and place it into the ceramic cone. Flush the filter with hot water to remove any paper starches or residue that may affect the flavor of the brew.
This step also helps to heat the ceramic before brewing.
After weighing out 24 grams of coffee, grind the beans just before you are ready to brew.
Use a fine drip setting for the grind to create consistency of sugar. Pour the grinds into your freshly rinsed filter.
Using 205°F water, pour 30ml of water onto the coffee grounds. This should be just enough to saturate all of the coffee grounds with minimal dripping from the bottom.
This crucial step allows the coffee to put off excess gas, ensuring maximum flavor extraction.
If the coffee is within one week of roast, allow the bloom to persist for 45 seconds. Older coffee may only need 30 seconds. When the coffee stops bubbling and begins to sink down, it is ready to brew!
Slowly begin pouring 320ml of hot water into the center of the coffee bed. Avoid the outer edges of the filter as the water will flow directly into the cup. Keep the water level low in the filter.
You may allow the water level to sink for a few seconds to control the brew time. The key here is utilizing a slow, controlled pour.
Total brew time should be 2:15-2:45. As soon as the brew slows to a few drips, toss the filter and enjoy!