The Pour-Over Guide
History
There are many iconic pieces of pour-over brewing equipment, but two really stand out to us at Stonebrew; the Hario V60 and the Chemex.
Invented in 2004 and 1941 respectively, these two brewers have become international staples in the world of filter coffee for their iconic design and unparalleled taste.
The guides below work for all filter brews and though fancy equipment is lovely, it’s far more important that you try and experiment to find what you like best.
Brew Guide
Preparation:
Open up your bag of Stonebrew (We like Peachy Keen for this)
Grind and measure 20g Coffee (Medium-Fine grind).
Boil a Kettle.
Grab your scales.
Place a filter inside your brewer and wet with hot water.
Method:
Dose your measured coffee into your brewer and your ensemble onto scales, then tare.
Pour 50g Boiling water over your coffee, wait for 30 seconds to bloom.
Pour a further 150g boiling water gently in a circular motion over the grounds.
Using both hands, give your brewer a gentle swirl.
Pour the remainder of your water (120g) followed by another gentle swirl.
Wait for your coffee to drip through before serving and enjoying.
