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Brewing Guide · 01 of 06
Pour Over / V60
Clarity, brightness and aroma - the cleanest expression of single-origin Arabica.
Best For
100% Arabica · Light to Medium roast
Total Time
3 min
Difficulty
Intermediate
Yields
1 cup (250ml)
"Pour-over brewing - perfected by the Hario V60 - coaxes out the brightest, most aromatic side of our Mizoram Arabica. Citrus, brown sugar and a clean, tea-like finish."
The Recipe
At a Glance
Grind Size
Medium-fine
Ratio
1 : 15
Coffee Dose
17 g
Water
255 ml
Temperature
92–94°C
Brew Time
2:45–3:15
Step by Step
The Method
| # | Detail |
|---|---|
| 01 | Rinse the filterPlace filter in V60, rinse with hot water to remove paper taste and pre-heat the dripper. Discard the water. |
| 02 | Dose & levelAdd 17g of medium-fine ground coffee. Tap the dripper to level the bed for even extraction. |
| 03 | Bloom (0:00 – 0:30)Pour 40g of water in slow circles to saturate the grounds. Let it bloom for 30 seconds - CO₂ escapes and flavors open up. |
| 04 | First pour (0:30 – 1:15)Pour to 150g total in slow, concentric circles. Keep the bed even - do not pour on the filter walls. |
| 05 | Second pour (1:15 – 2:00)Pour to 255g total. Maintain a steady stream and a gentle agitation in the centre. |
| 06 | Drawdown (2:00 – 3:00)Let the water draw through. A flat bed at the end means even extraction. Swirl gently if needed. |
Pro Tips
Dial it in
- 01
Use filtered water - 150 ppm TDS is ideal.
- 02
A gooseneck kettle gives the control you need for slow, circular pours.
- 03
If brew time is too fast, grind finer. Too slow, grind coarser.
Expected Cup
Flavor Profile
Brown sugar · Citrus zest · Lime · Cereal sweetness