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Pour-Over

Pour over is a special manual drip brewing method that allows for a high level of control over the results. Using a cone designed to hold a filter and coffee grounds, hot water is slowly poured in a spiral pattern over the grounds and collected in a cup below.

What you will need:
  • Freshly roasted Centurion Coffee
  • Hairo V60 cone and filter
  • Kettle
  • Scale
  • Timer
  • Mug to hold 320ml
Brew Guide: ( 1 Cup)
  • Grind – 19g coffee (Medium coarse)
  • Water – 320g (200F and 30s off boil)
  • Ratio – 1:16.8
  • Total Time – 3:30mins
Method:

Step 1: Weigh out and grind your coffee, set aside.

Step 2: Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.

Step 3: Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavour of paper).

Step 4: Place the mug on your scale, and the brewer on the mug. Add your coffee to the filter. Tare (clear) scale.

Step 5: Start your timer and slowly pour in 30g of recently boiled water to wet all grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.

Step 6: Slowly pour an additional 150g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.

Step 7: Finally, add the remaining 140g of water in a circular motion and let the coffee filter through.

Step 8: Allow coffee to fully draw down for a total brew time of 3:30 mins.

Pour into the cup and enjoy!