This note tries to condense the most important info about how to make good filter coffee.
I mainly do pour over coffees from day to day. At times also espresso, cappuccino or cold brews. However, I like the taste of filter coffee and the routine of making pour overs more.
When doing pour overs I follow the recipe explained in the ☕ Hario V60 & Chemex section below.
☕ Hario V60 & Chemex
The Hario V60 and the Chemex are simple yet very useful filter holders for up to three or four coffees at a time. Generally the following base values for coffee making can be used:
| Factor | Target |
|---|---|
| Ground Size | medium / coarse |
| Coffee Amount | 15g/250ml |
| Water Temperature | 92°C |
The brewing process with the best results looks like this1:
Blooming - First pour water over the coffee until it is wet, but not more. About 30g of water for a 250g pour. Then wait about 30s to 45s to let carbon dioxide escape from the ground coffee.
Pour Over - After the bloom pour over about 50g of water intermittently and swivel the filter holder around between the pours so that all ground coffee stays at the bottom with a flat surface. The coffee should not create a crater.
Finish - When all water is poured over keep swiveling the filter holder from time to time to bring the coffee to the ground while still mixing it with the water.