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Pour Over

Bypass

It’s when water goes around the beans, instead of through. The higher the water level relative to the coffee bed, the more bypass in a regular filter.

See also: No-Bypass Filter Brew

Bloom

The main goal of the bloom is to degass (remove CO2) from the coffee grounds. CO2 insulate solubles and also create channeling - which gets in the way of uniform diffusion -, so degassing with as little water as possible contributes to the overall quality of extraction.

Dialing In

#TODO

Strength vs Yield

The Brewing Control Chart for Pour Overs is:

(Source: https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0219906)

Recipes

Matt Winton’s Five Pour ~ Hoffman’s Single Cup V60

A simple 5-pour recipe for medium-coarse grinds that makes use of high agitation. Popularized by Matt Winston (MW1, MW2) and recommended for single-cup brews by James Hoffman (JH).

• Aimed at 15g dose, works well in the 10~20g range
• Preferred ratio of 60g/L but 1:15 ~ 1:17 range
• 100 C for light roasts, down to 90C for darker ones
• Medium-fine grind, aiming at a 3m total drawdown

1. Bloom with 20% of total water, swirl and rest until 0:50
2. Pour up to 40% total, rest until 1:10 or until dripping slows down
3. Pour up to 60% total, rest until 1:30 or until dripping slows down
4. Pour up to 80% total, rest until 1:50 or until dripping slows down
5. Pour the remaining water and swirl

Hoffman’s Ultimate V60

1. Bloom with 2-3 x dose (30 to 45 seconds rest)
2. Swirl during bloom as well
3. Pour 60% of total target in 30 seconds. That’s enough to give it a good agitation but not too much.
4. Pour the rest in the next 30 seconds.
5. Stir with a spoon a bit for both sides.
6. Allow the water to drawdown a bit and give it a good swirl.

Hedrick’s Vibrant V60

A recipe that prioritizes vibrancy and fruity notes instead of clarity and high extractions. According to Lance, it’s also forgiving of conical burrs because it aims to capture fines on the sides of the filter through controlled agitation.

• Boiling water
• 1:17 ratio (e.g. 18 g coffee, 306 g of water)
• Grind size of 5.5 on the K-Plus
• Rinse filter with strong tap stream to minimize air pockets
• Loose divot in the center

1. Bloom with 3x dose doing a spiral from higher up (2 minutes rest)
2. Swirl aggressively ensuring no clumps on the walls
3. Pour doing a spiral from higher up up to 1/3 of the total brew
4. Pour the remaining 2/3 in a spiral down closer
5. Gently stir the upper layer of the liquid until it finishes draining

The Kissaten (喫茶店) V60 Dome

An unnamed and very pretty technique as divulged by Brewing Habits, traditional in Japanese coffee shops. Sometimes called Osmotic Flow by CAFEC’s marketing, though the science justifying that name is controversial.

• Minimum 18 g coffee dose, darker roasts preferred
• 1:13 to 1:16 ratio, traditionally closer to 1:13
• 80-85 °C water is enough for such high dose and darker roast
• Minimize stirring by pouring very slowly and very close (about 1 cm high)
• Grind size about a bit coarser than a normal V60 grind to speed up flow
• Rinse/pre-heat filter & shake coffee grinds flat beforehand

1. Bloom with 2-3 x dose in slow spirals (10-30 seconds rest)
2. Pour at the center up to 1/3 of the total brew (let it drain for 5 seconds)
3. Pour the remaining 2/3 in a slow spiral up to a ~2.5 cm diameter
4. Let it drain only for 5 seconds, then remove brewer