So I’d been diligently testing different grind sizes and temperatures when making my pourover coffee (it’s fun, makes it like a science experiment), but had completely neglected looking into how I should be pouring. Well, to be honest, I had Googled it at one point and watched a video, but when I’m half asleep in the morning I just want to heap the thing up with hot water and not think too much about it.
Until I decided to give it another go and followed James Hoffman’s V60 technique and I could actually taste the difference. One of the things he does is pick up the dripper and shake it a little bit.
When I finished the pour-over, I was surprised by how the bed of grinds looks completely different - it’s very smooth and flat with little divots throughout. I assume that’s a good thing - a lot of my previous pour-overs would look quite messy afterwards.
Hi, I'm Emma!
I'm a long-time lover of coffee - back in Sydney my go-to drink was always a soy cappucino. After I moved to Tokyo 4 years ago, I discovered the wonders of pour-over coffee and now I'm always on the lookout for new coffee beans to try. So far I've checked out 23 coffee shops and roasters here in Japan.
If you found this post useful, you can also show your support by buying me a coffee ☕
Leave a comment