The Recording Club coffee station · Pour-over

Full carafe, 5 cups

Bean: whatever bag is open Tasting notes are on the bag
40gBeansGrind 70 to 80
120gBloom30 to 40 s, longer if still bubbling
320gPour 1Wait till you see the bed
540gPour 2. Stop.Hard cut
202 °Fkettle preset
Clockwise, center to centerevery pour
Zero the scalecarafe on, grounds in
  1. Set up
  2. Fill the Fellow kettle from the water dispenser (room temp). Set 202 °F. Start it before you grind.
  3. Weigh 40 g of beans. A touch extra is fine.
  4. Grinder at 70 to 80 (check the number written on the grinder). Beans in, lid on, cup under, press start. Press the funnel down to clear the last beans.
  5. Turn the grind dial only while the grinder is running. Turning it while stopped can damage the burrs.
  6. Fold the filter on a diagonal, just off the seam. Seat it in the V60.
  7. Wet the filter with a little hot water, then pour it out. Save the kettle for the brew.
  8. V60 on the carafe, carafe on the scale. It stays there through the brew.
  9. Grounds in. Shake the V60 so the bed is flat. Zero the scale with the carafe on it.
  10. Brew: gentle stream, spout at a right angle
  11. Bloom to 120 g. Wait 30 to 40 s, longer if still bubbling (the bed is twice as deep), until it smells sweet.
  12. Pour to 320 g. Straight down the center until it drips, then circle clockwise, end in the center. Wait until you see the bed.
  13. Pour to 540 g the same way. The first two can run a few grams over. 540 g is the stop.
  14. Check and serve
  15. Good pour: the bed is flat and even, no separation, grounds sunk evenly into the sides.
  16. Swirl the carafe to air it out, like decanting wine. Let it cool a little. Warm, not tongue-burning.
  17. Steven's take: drink it black. Sip it with a slurp.

Single cup: 20 g beans · 60 · 160 · 270 g

Steven's recipe doubled for the full carafe. Steven to confirm after his own test; he expects beans may come down a little.