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<\/span><\/div>The U3 Hario V60 Perfect Pour Over Guide<\/h1><\/div><\/div><\/div><\/i><\/div><\/div>Choosing the right equipment is the foundation for developing your V60 pour over method.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/i><\/div><\/div>From water temperature and grind size to bloom time and pour rates, developing a consistent technique is key to the perfect V60 pour over.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/i><\/div><\/div>Don\u2019t be afraid to experiment! The beauty of the V60 is that you are in control of every step.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Welcome to the delightful and delicious world of pour over coffee! In this article, we\u2019ll guide you through the art and science of creating the perfect pour over using the iconic Hario V60.<\/span><\/p>\nMaybe you\u2019ve been searching for the perfect V60 brew method but have felt overwhelmed by all the different techniques and advice the internet has to offer. Coarse grind or fine? Electric kettle or stovetop? Glass, plastic, or metal? Single pour or stages?\u00a0<\/span><\/p>\nOr maybe you\u2019re a seasoned expert in crafting a satisfying pour over but are looking for some new tips and tricks to keep your technique fresh.<\/span><\/p>\nThis is what we live for! We\u2019ve researched all the options, weighed all the pros and cons, and have developed our own perfect V60 pour over technique.<\/span><\/p>\n<\/div>The Ultimate V60 Pour Over Guide<\/h2><\/div>In this guide, we\u2019ll unravel the secrets behind creating an outstanding pour over with the Hario V60, exploring the equipment, ingredients, and techniques that turn a cup of coffee into a ritual to savor. From selecting the perfect beans to timing your drawdown, we\u2019ll cover it all together.<\/span><\/p>\nLooking for a quick, step-by-step guide to creating a Hario V60 pour over? Check out our U3 Perfect V60 Pour Over Technique!<\/a><\/p>\nSo, grab your favorite mug and join us on a quest for the perfect pour over. Let’s unlock the potential of your beans, elevate your morning ritual, and delve into the world of brewing excellence. The journey to the perfect cup starts here.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>Your Step-by-Step V60 Pour Over Brew Guide<\/h2><\/div>Step 1: Choose Your Ratio<\/h3><\/div>The foundational step for crafting your perfect pour over happens before you ever touch a single piece of equipment. Before you dive into the hands-on steps of the brewing process, you have to decide on the ideal ratio of coffee to water.<\/span><\/p>\nHere at U3, we find the ratio that works the best for the widest variety of roasts and beans is <\/span>1:16<\/b>.\u00a0<\/span><\/p>\nThat means for each 1 gram of coffee, you\u2019ll need 16 grams of water. But wait, you might be asking, I measure my coffee servings in ounces, not grams!<\/span><\/p>\nSince we\u2019ll be using a scale, we\u2019re measuring in weight (g) instead of volume (oz).<\/span><\/p>\nDon\u2019t worry, we\u2019ve got you covered!<\/span><\/p>\nFor each 8 oz serving of coffee, you\u2019ll want about 14 g of ground coffee and 227 grams of water.\u00a0<\/span><\/p>\nLooking for a guide to choosing the right beans for you? We share our secrets in this post!<\/b><\/a><\/p>\nPro tip: You may see a wide range of recommendations for coffee-to-water ratios. Why? <\/span><\/i>Lance Hedrick<\/span><\/i><\/a> points out that many of the higher ratios are based on the specialty coffees used in elite brewing competitions. But, he says, those coffees tend to be \u201cincredibly soluble from intense processing methods and with varieties that tend to be quite dainty.\u201d Since most of us aren\u2019t brewing those super high-grade coffees at home, a smaller ratio is a bit more universal for most coffee lovers\u2019 needs<\/span><\/i><\/p>\n<\/div>Step 2: Heat Your Water<\/h3><\/div>With your ratio worked out, it\u2019s time to start heating your water. The ideal temperature range for pour over brewing is between <\/span>198\u00b0F and 205\u00b0F<\/b>. A good rule of thumb is that you\u2019ll want to use the higher end of the range for light roast coffees and the lower end of the range for dark roasts.\u00a0<\/span><\/p>\nYou\u2019ve got options when it comes to heating your water.<\/span><\/p>\n1. Variable Temperature Kettle:<\/b> If you\u2019re someone who really likes precision, an electric kettle that allows for temperature control and has a \u201chold mode\u201d is going to be a great option for you. You can set your kettle to the exact temperature you want, and no matter how long the next steps take, you\u2019ll know that your water will still be the perfect temperature when you\u2019re ready to start pouring. We especially love gooseneck kettles because they give you the most control over your pour rate.<\/span><\/p>\nCheck out our favorite electric kettle\u2014the Stagg EKG Electric Kettle\u2014in the U3 Coffee Exchange!<\/b><\/a><\/p>\n2. Standard Electric Kettle or Stovetop Kettle:<\/b> A standard electric kettle or a stovetop kettle can give you great results too! Bring your water to a rolling boil. If you\u2019re brewing a light roast coffee, you can use water straight off the boil, which will bring out the beautiful acidity in your grinds. If you\u2019re brewing a medium roast or dark roast, let your water cool for 30 to 60 seconds off the boil\u2014the darker the roast, the more time you should give since the slightly cooler water will allow the sweetness of darker roasts to truly shine.\u00a0<\/span><\/p>\nDon\u2019t worry about weighing your water at this stage! We\u2019ll be keeping track as we pour. But add a bit more than you need to your kettle since we\u2019ll be using some of our heated water to prep our dripper in the next step.<\/span><\/p>\nPro tip: If you\u2019re using a short-neck kettle to boil, some coffee lovers will transfer their water to a gooseneck pitcher, to allow them more control during the pour. <\/span><\/i>James Hoffman<\/span><\/i><\/a> recommends against this, though, because you\u2019ll lose heat (and temperature control) in the process, which could throw off your final cup.<\/span><\/i><\/p>\n<\/div>Step 3: Measure Your Coffee<\/h3><\/div>Once you\u2019ve got your ratio worked out and your water heating to a boil, you\u2019re ready to break out your trusty scale\u2014remember a perfect cup of coffee is both art and science, and that scale is going to help us make sure that we stick to that ratio from Step 1.\u00a0<\/span><\/p>\nCheck out our favorite Hario Coffee Scale in the U3 Coffee Exchange!<\/b><\/a><\/p>\nStart by handpicking fresh, high-quality coffee. Opt for beans that align with your flavor preferences, be it the fruity notes of light roasts or the rich chocolate undertones of a dark roast. The key is to begin with coffee that excites your taste buds.\u00a0<\/span><\/p>\nWant to learn more about the differences between light, medium, and dark roast coffees? We\u2019ve got everything you need to know here!<\/b><\/a><\/p>\nIf grinding your own beans feels a bit too demanding for you at this point in your journey, you can always opt for ground coffee \u2013 especially as you\u2019re working on your pour over technique and experimenting with flavor profiles. All you\u2019ll need to do is use your trusty scale to weigh out the right amount of grinds for the number of cups you\u2019re making. Remember, if you\u2019re sticking to our 1:16 ratio, you\u2019ll need about 14 g of ground coffee for each 8 oz cup.<\/span><\/p>\nFind our delicious selection of sustainably sourced ground coffees in the U3 Coffee Exchange!<\/b><\/a><\/p>\nBut if you\u2019re up for the adventure, there\u2019s nothing quite like freshly ground beans for a perfect pour over! Weigh out your whole beans to fit the 1:16 ratio. We love our <\/span>Opus Conical Burr Grinder<\/span><\/a> because of its precision and consistency.\u00a0<\/span><\/p>\nWhatever grinder you use, we\u2019re aiming for a medium-fine grind. That will help ensure all of the incredible flavors from those grinds but keep them coarse enough to prevent them from getting compressed and clogging the dripper as we brew.<\/span><\/p>\nPro tip: Wondering how you\u2019ll tell the difference between different grind sizes? <\/span><\/i>Arne Preuss<\/span><\/i><\/a> has some easy-to-remember visual cues! Coarse grinds will be the texture of sea salt. Medium grinds will be more like sand. Medium-fine, which is what we recommend for your perfect V60 pour over, will be the consistency of table salt.<\/span><\/i><\/p>\n<\/div>Step 4: Prep Your Dripper<\/h3><\/div>The beauty of the V60\u2019s simplicity is that you have so many options when it comes to how you brew! You can choose from a variety of dripper materials\u2014plastic, metal, glass, or ceramic. You can brew into a carafe or straight into your mug. You can use disposable paper filters or a reusable metal or fabric filter.\u00a0<\/span><\/p>\nFind our selection of <\/b>V60 drippers, filters, carafes<\/b><\/a>, <\/b>and mugs<\/b><\/a> in the U3 Coffee Exchange!<\/b><\/p>\nSet your dripper on top of your carafe or cup, and put in the filter of your choice. Once your water is up to temperature, pour some into your dripper to thoroughly wet your filter. If you\u2019re using a disposable filter, this rinses away any paper residue that could affect the flavor of your cup and helps the filter stick to the sides of the dripper. But don\u2019t skip this step if you\u2019re using a reusable filter\u2014it also warms your dripper and your carafe or mug, which helps with heat retention as your brew.<\/span><\/p>\nBe sure to discard this rinse water before you move on to the next step!<\/span><\/p>\nPro tip: <\/span><\/i>Scott Rao<\/span><\/i><\/a> recommends taste testing a variety of paper filters, which can change the flavor and mouthfeel of your finished coffee. He says to soak paper filters in a mug of boiled water for about 10 minutes, then remove the filter and taste the water. Find the one that tastes the cleanest to you and stick with those filters.<\/span><\/i><\/p>\n<\/div>Step 5: Add Your Grounds<\/h3><\/div>Once you\u2019ve rinsed your filter and discarded the water, it\u2019s time to add the coffee we measured out in Step 3.\u00a0<\/span><\/p>\nPour in your grounds, then shake gently to create an even surface on top. We want to make sure our grounds are extracted uniformly during the brewing process and that the grounds don\u2019t end up compacted and blocking the flow through the hole in our dripper.<\/span><\/p>\nNow set your brewer on your scale, make sure your scale is set to measure grams, and tare it\u2014in other words, zero out the weight. From here on out, we\u2019ll be using the scale just to measure our water and maintain our original ratio.\u00a0<\/span><\/p>\nPro tip: <\/span><\/i>Elika Liftee<\/span><\/i><\/a> has found a great use for that filter-rinse water\u2014he uses it to heat the spoon or stirrer he uses, to help maintain a consistent temperature for his brew water.<\/span><\/i><\/p>\n<\/div>Step 6: Start Your First Pour<\/h3><\/div>Here\u2019s where your scale starts to do its work. Gently pour heated water over your grinds\u2014aim to add about <\/span>3 grams of water for every 1 gram of coffee<\/b>. If you\u2019re brewing a single cup, for example, you\u2019ll want to add about 42 grams of water at this stage.\u00a0<\/span><\/p>\nThe goal in this step is to saturate all of the grinds, so try to pour evenly around all the coffee, and pour directly onto the coffee, not the filter.<\/span><\/p>\nOnce you\u2019ve added the water, quickly use a spoon or stirrer to gently move the grinds so the water can reach all of the coffee as quickly as possible. We\u2019re <\/span>not stirring<\/span><\/i> in this step, just creating space for the water to move. If you think you might be too tempted to stir with your spoon, try using the handle end or a stirring rod instead. We want to avoid disrupting the grinds or compacting them; we just want them fully saturated.<\/span><\/p>\nPro tip: <\/span><\/i>Scott Rao<\/span><\/i><\/a> emphasizes getting all the grounds consistently wet as quickly as possible to ensure even extraction\u2014ideally within 10 seconds. He says that watching your bloom in the next step will show you how successful you were. Each bubble signifies a part of the grounds getting saturated; if your bubbles continue for 60 seconds, for example, that means that 60 seconds elapsed between the time your successfully saturated the first ground and the last.<\/span><\/i><\/p>\n<\/div>Step 7: Allow Coffee to Bloom<\/h3><\/div>In the previous step, we started our \u201cslurry,\u201d the mixture of coffee grounds and water, and now we\u2019re going to allow it to \u201cbloom.\u201d\u00a0<\/span><\/p>\nAs soon as we wet our grounds, they began releasing carbon dioxide, which is an important step in the brewing process. That CO<\/span>2<\/span> can leave our finished cup tasting harsh and sour, so during the \u201cbloom,\u201d we\u2019re giving our grinds a chance to de-gas before we start brewing.<\/span><\/p>\nWatch for bubbles on the surface of your slurry, which will expand during this phase. Those bubbles should start to slow after about <\/span>30 to 45 seconds<\/b>, at which point you\u2019ll be ready to move on to the next step.<\/span><\/p>\n
Choosing the right equipment is the foundation for developing your V60 pour over method.<\/span><\/p>\n<\/div><\/div><\/div><\/div> From water temperature and grind size to bloom time and pour rates, developing a consistent technique is key to the perfect V60 pour over.<\/span><\/p>\n<\/div><\/div><\/div><\/div> Don\u2019t be afraid to experiment! The beauty of the V60 is that you are in control of every step.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div> Welcome to the delightful and delicious world of pour over coffee! In this article, we\u2019ll guide you through the art and science of creating the perfect pour over using the iconic Hario V60.<\/span><\/p>\n Maybe you\u2019ve been searching for the perfect V60 brew method but have felt overwhelmed by all the different techniques and advice the internet has to offer. Coarse grind or fine? Electric kettle or stovetop? Glass, plastic, or metal? Single pour or stages?\u00a0<\/span><\/p>\n Or maybe you\u2019re a seasoned expert in crafting a satisfying pour over but are looking for some new tips and tricks to keep your technique fresh.<\/span><\/p>\n This is what we live for! We\u2019ve researched all the options, weighed all the pros and cons, and have developed our own perfect V60 pour over technique.<\/span><\/p>\n<\/div> In this guide, we\u2019ll unravel the secrets behind creating an outstanding pour over with the Hario V60, exploring the equipment, ingredients, and techniques that turn a cup of coffee into a ritual to savor. From selecting the perfect beans to timing your drawdown, we\u2019ll cover it all together.<\/span><\/p>\n Looking for a quick, step-by-step guide to creating a Hario V60 pour over? Check out our U3 Perfect V60 Pour Over Technique!<\/a><\/p>\n So, grab your favorite mug and join us on a quest for the perfect pour over. Let’s unlock the potential of your beans, elevate your morning ritual, and delve into the world of brewing excellence. The journey to the perfect cup starts here.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div> The foundational step for crafting your perfect pour over happens before you ever touch a single piece of equipment. Before you dive into the hands-on steps of the brewing process, you have to decide on the ideal ratio of coffee to water.<\/span><\/p>\n Here at U3, we find the ratio that works the best for the widest variety of roasts and beans is <\/span>1:16<\/b>.\u00a0<\/span><\/p>\n That means for each 1 gram of coffee, you\u2019ll need 16 grams of water. But wait, you might be asking, I measure my coffee servings in ounces, not grams!<\/span><\/p>\n Since we\u2019ll be using a scale, we\u2019re measuring in weight (g) instead of volume (oz).<\/span><\/p>\n Don\u2019t worry, we\u2019ve got you covered!<\/span><\/p>\n For each 8 oz serving of coffee, you\u2019ll want about 14 g of ground coffee and 227 grams of water.\u00a0<\/span><\/p>\n Looking for a guide to choosing the right beans for you? We share our secrets in this post!<\/b><\/a><\/p>\n Pro tip: You may see a wide range of recommendations for coffee-to-water ratios. Why? <\/span><\/i>Lance Hedrick<\/span><\/i><\/a> points out that many of the higher ratios are based on the specialty coffees used in elite brewing competitions. But, he says, those coffees tend to be \u201cincredibly soluble from intense processing methods and with varieties that tend to be quite dainty.\u201d Since most of us aren\u2019t brewing those super high-grade coffees at home, a smaller ratio is a bit more universal for most coffee lovers\u2019 needs<\/span><\/i><\/p>\n<\/div> With your ratio worked out, it\u2019s time to start heating your water. The ideal temperature range for pour over brewing is between <\/span>198\u00b0F and 205\u00b0F<\/b>. A good rule of thumb is that you\u2019ll want to use the higher end of the range for light roast coffees and the lower end of the range for dark roasts.\u00a0<\/span><\/p>\n You\u2019ve got options when it comes to heating your water.<\/span><\/p>\n 1. Variable Temperature Kettle:<\/b> If you\u2019re someone who really likes precision, an electric kettle that allows for temperature control and has a \u201chold mode\u201d is going to be a great option for you. You can set your kettle to the exact temperature you want, and no matter how long the next steps take, you\u2019ll know that your water will still be the perfect temperature when you\u2019re ready to start pouring. We especially love gooseneck kettles because they give you the most control over your pour rate.<\/span><\/p>\n Check out our favorite electric kettle\u2014the Stagg EKG Electric Kettle\u2014in the U3 Coffee Exchange!<\/b><\/a><\/p>\n 2. Standard Electric Kettle or Stovetop Kettle:<\/b> A standard electric kettle or a stovetop kettle can give you great results too! Bring your water to a rolling boil. If you\u2019re brewing a light roast coffee, you can use water straight off the boil, which will bring out the beautiful acidity in your grinds. If you\u2019re brewing a medium roast or dark roast, let your water cool for 30 to 60 seconds off the boil\u2014the darker the roast, the more time you should give since the slightly cooler water will allow the sweetness of darker roasts to truly shine.\u00a0<\/span><\/p>\n Don\u2019t worry about weighing your water at this stage! We\u2019ll be keeping track as we pour. But add a bit more than you need to your kettle since we\u2019ll be using some of our heated water to prep our dripper in the next step.<\/span><\/p>\n Pro tip: If you\u2019re using a short-neck kettle to boil, some coffee lovers will transfer their water to a gooseneck pitcher, to allow them more control during the pour. <\/span><\/i>James Hoffman<\/span><\/i><\/a> recommends against this, though, because you\u2019ll lose heat (and temperature control) in the process, which could throw off your final cup.<\/span><\/i><\/p>\n<\/div> Once you\u2019ve got your ratio worked out and your water heating to a boil, you\u2019re ready to break out your trusty scale\u2014remember a perfect cup of coffee is both art and science, and that scale is going to help us make sure that we stick to that ratio from Step 1.\u00a0<\/span><\/p>\n Check out our favorite Hario Coffee Scale in the U3 Coffee Exchange!<\/b><\/a><\/p>\n Start by handpicking fresh, high-quality coffee. Opt for beans that align with your flavor preferences, be it the fruity notes of light roasts or the rich chocolate undertones of a dark roast. The key is to begin with coffee that excites your taste buds.\u00a0<\/span><\/p>\n Want to learn more about the differences between light, medium, and dark roast coffees? We\u2019ve got everything you need to know here!<\/b><\/a><\/p>\n If grinding your own beans feels a bit too demanding for you at this point in your journey, you can always opt for ground coffee \u2013 especially as you\u2019re working on your pour over technique and experimenting with flavor profiles. All you\u2019ll need to do is use your trusty scale to weigh out the right amount of grinds for the number of cups you\u2019re making. Remember, if you\u2019re sticking to our 1:16 ratio, you\u2019ll need about 14 g of ground coffee for each 8 oz cup.<\/span><\/p>\n Find our delicious selection of sustainably sourced ground coffees in the U3 Coffee Exchange!<\/b><\/a><\/p>\n But if you\u2019re up for the adventure, there\u2019s nothing quite like freshly ground beans for a perfect pour over! Weigh out your whole beans to fit the 1:16 ratio. We love our <\/span>Opus Conical Burr Grinder<\/span><\/a> because of its precision and consistency.\u00a0<\/span><\/p>\n Whatever grinder you use, we\u2019re aiming for a medium-fine grind. That will help ensure all of the incredible flavors from those grinds but keep them coarse enough to prevent them from getting compressed and clogging the dripper as we brew.<\/span><\/p>\n Pro tip: Wondering how you\u2019ll tell the difference between different grind sizes? <\/span><\/i>Arne Preuss<\/span><\/i><\/a> has some easy-to-remember visual cues! Coarse grinds will be the texture of sea salt. Medium grinds will be more like sand. Medium-fine, which is what we recommend for your perfect V60 pour over, will be the consistency of table salt.<\/span><\/i><\/p>\n<\/div> The beauty of the V60\u2019s simplicity is that you have so many options when it comes to how you brew! You can choose from a variety of dripper materials\u2014plastic, metal, glass, or ceramic. You can brew into a carafe or straight into your mug. You can use disposable paper filters or a reusable metal or fabric filter.\u00a0<\/span><\/p>\n Find our selection of <\/b>V60 drippers, filters, carafes<\/b><\/a>, <\/b>and mugs<\/b><\/a> in the U3 Coffee Exchange!<\/b><\/p>\n Set your dripper on top of your carafe or cup, and put in the filter of your choice. Once your water is up to temperature, pour some into your dripper to thoroughly wet your filter. If you\u2019re using a disposable filter, this rinses away any paper residue that could affect the flavor of your cup and helps the filter stick to the sides of the dripper. But don\u2019t skip this step if you\u2019re using a reusable filter\u2014it also warms your dripper and your carafe or mug, which helps with heat retention as your brew.<\/span><\/p>\n Be sure to discard this rinse water before you move on to the next step!<\/span><\/p>\n Pro tip: <\/span><\/i>Scott Rao<\/span><\/i><\/a> recommends taste testing a variety of paper filters, which can change the flavor and mouthfeel of your finished coffee. He says to soak paper filters in a mug of boiled water for about 10 minutes, then remove the filter and taste the water. Find the one that tastes the cleanest to you and stick with those filters.<\/span><\/i><\/p>\n<\/div> Once you\u2019ve rinsed your filter and discarded the water, it\u2019s time to add the coffee we measured out in Step 3.\u00a0<\/span><\/p>\n Pour in your grounds, then shake gently to create an even surface on top. We want to make sure our grounds are extracted uniformly during the brewing process and that the grounds don\u2019t end up compacted and blocking the flow through the hole in our dripper.<\/span><\/p>\n Now set your brewer on your scale, make sure your scale is set to measure grams, and tare it\u2014in other words, zero out the weight. From here on out, we\u2019ll be using the scale just to measure our water and maintain our original ratio.\u00a0<\/span><\/p>\n Pro tip: <\/span><\/i>Elika Liftee<\/span><\/i><\/a> has found a great use for that filter-rinse water\u2014he uses it to heat the spoon or stirrer he uses, to help maintain a consistent temperature for his brew water.<\/span><\/i><\/p>\n<\/div> Here\u2019s where your scale starts to do its work. Gently pour heated water over your grinds\u2014aim to add about <\/span>3 grams of water for every 1 gram of coffee<\/b>. If you\u2019re brewing a single cup, for example, you\u2019ll want to add about 42 grams of water at this stage.\u00a0<\/span><\/p>\n The goal in this step is to saturate all of the grinds, so try to pour evenly around all the coffee, and pour directly onto the coffee, not the filter.<\/span><\/p>\n Once you\u2019ve added the water, quickly use a spoon or stirrer to gently move the grinds so the water can reach all of the coffee as quickly as possible. We\u2019re <\/span>not stirring<\/span><\/i> in this step, just creating space for the water to move. If you think you might be too tempted to stir with your spoon, try using the handle end or a stirring rod instead. We want to avoid disrupting the grinds or compacting them; we just want them fully saturated.<\/span><\/p>\n Pro tip: <\/span><\/i>Scott Rao<\/span><\/i><\/a> emphasizes getting all the grounds consistently wet as quickly as possible to ensure even extraction\u2014ideally within 10 seconds. He says that watching your bloom in the next step will show you how successful you were. Each bubble signifies a part of the grounds getting saturated; if your bubbles continue for 60 seconds, for example, that means that 60 seconds elapsed between the time your successfully saturated the first ground and the last.<\/span><\/i><\/p>\n<\/div> In the previous step, we started our \u201cslurry,\u201d the mixture of coffee grounds and water, and now we\u2019re going to allow it to \u201cbloom.\u201d\u00a0<\/span><\/p>\n As soon as we wet our grounds, they began releasing carbon dioxide, which is an important step in the brewing process. That CO<\/span>2<\/span> can leave our finished cup tasting harsh and sour, so during the \u201cbloom,\u201d we\u2019re giving our grinds a chance to de-gas before we start brewing.<\/span><\/p>\n Watch for bubbles on the surface of your slurry, which will expand during this phase. Those bubbles should start to slow after about <\/span>30 to 45 seconds<\/b>, at which point you\u2019ll be ready to move on to the next step.<\/span><\/p>\nThe Ultimate V60 Pour Over Guide<\/h2><\/div>
Your Step-by-Step V60 Pour Over Brew Guide<\/h2><\/div>
Step 1: Choose Your Ratio<\/h3><\/div>
Step 2: Heat Your Water<\/h3><\/div>
Step 3: Measure Your Coffee<\/h3><\/div>
Step 4: Prep Your Dripper<\/h3><\/div>
Step 5: Add Your Grounds<\/h3><\/div>
Step 6: Start Your First Pour<\/h3><\/div>
Step 7: Allow Coffee to Bloom<\/h3><\/div>