Make a Pour Over with Domestique

We recommend this manual brew method to achieve the most complex tasting notes of a coffee.

Follow the links to see our preferred brewing equipment!

Equipment List

1. Clean V60 Vessel (and filter)
2. Coffee Grinder 
3. Coffee Scale
4. Whole Bean Coffee (24g) 
5. Filtered Water (408g)
6. Kettle 

Average Brew Time: 3-3.5 minutes

Step 1

Measure, or dose-out, your coffee : water ratio. 

• For the V60 method, we recommend using a 1:16 ratio of coffee to water. You can adjust this up and down to your coffee, your vessel and your personal taste, but to start, we recommend 24g of coffee to 408g of water. 

Step 2

Set the water to boil in your kettle

• Allow the water to cool slightly after boiling; the water should be around 195-205°F when you pour it over the coffee.

Step 3

Grind your coffee. 

• For the V60 method, you will want a more coarse grind, similar to that of sea salt. This grind size allows a smooth flow of coffee through the grounds and helps to prevent over extraction of the beans, which will yield muddy and bitter coffee. 
• Try to make the grind as consistent as possible to get an even extraction of flavor from your beans.

Step 4

Add your filter and pour a circle of water around the side to get it wet. Then, empty the catch vessel of the water and place it back under your V60.

• This process of pre-wetting the filter extracts and chemicals from the paper, and prevents your brew from being diluted with papery flavors.

Step 5

Add your fresh grounds into the pre-wetted filter, zero out your scale, and start your timer and pour ~50g of water, using a spiral-like pour to try to wet all of the coffee grounds. 

Wait 20-30 secs.

• This process is called blooming. Wetting the grounds like this before pouring the rest of the water lets the coffee release some of its volatile gasses (namely CO2) and ensures that your grounds will be evenly extracted when you pour in the rest of the water. 

Step 6

When the gasses have subsided or your timer has reached ~30 seconds, start pouring in the rest of your water. Pour in small, quarter-sized circles, largely around the middle of the filter, and maintain the height of the water until it’s gone. 

• You are aiming for all of the water to drain through the grounds in ~3 minutes.

• This final pour is extremely important as it determines the extraction speed and the amount of agitation the coffee receives. 
• Maintaining the height of the water and using small quarter-sized circles helps expose the grounds to water as evenly as possible, which gives a smooth and balanced taste to your final product.
• If you see that the coffee has been under-extracted, you will want to fine up the grind setting and reverse it over. You can tell if it has been under-extracted if the coffee is too watery. You can tell if it has been over-extracted if it has an overly bitter taste.