Veneziano Brew Guides
How to perfect the Pour Over brewing method
In the pour over method, the brewed coffee is not in contact with the ground coffee while the extraction takes place – this produces greater clarity of flavour. Pour over devices are available in glass, ceramic or plastic with paper or metal filters. Keep in mind pour technique is crucial, so we recommend using a gooseneck kettle.
Types of pour over
- Chemex (our favourite, available online from Veneziano)
- Hario W60
- Hario V60 - pair this with the drip assist. Simple place the Drip-Assist on top of any 02 V60 dripper and pour for flawless brewing.
What you'll need
- Kettle
- Scales
- Timer
- Pour over device
- Filter paper
- Glass jug to pour into (if you're not using a Chemex)
Recipe
Ratio of 1:16.6
Chemex 3 cup
15g coffee: 250g water
Chemex 6-8 cup
45g coffee: 750g water
V60-02
18g coffee: 300g water
W60
18g coffee: 300g water
30g coffee: 500g water
Method
- Bring your kettle to the boil
Fold paper filter along the hard seam and fit into brewing cone - Pour boiling water over filter paper to create a seal and warm the cone. (If not using a Chemex, be sure you have the brewing cone over the glass carafe!)
- Once drained, empty water from Chemex/ carafe. Place cone back on top of carafe if using.
- Weigh out beans, grind, place ground coffee in damp filter and carefully sake to level out.
- Place Chemex/ brewing cone set up on scales and tare to zero.
- Decant boiling water into preheated gooseneck kettle.
- Begin your timer and add 2.5 x the weight of your coffee dose with water eg.15g coffee, add 37g water. The aim is to saturate all the grounds at once so the coffee extracts at the same time. This is called blooming.
- Leave coffee to ‘bloom’ for 30 seconds.
- At 30 seconds, slowly pour in a circular motion, starting in the middle and working your way out to the edges. Aim to finish pouring the remaining water to take you to your target weight just after 2 minutes with a total brew time of 3-3.30 minutes by the time all the water has passed through.