In the middle of Portland, Oregon, you can enjoy the bold and rich flavors of Coava Coffee. The pour-over method brings out the unique qualities of our freshly roasted beans, making for a delicious coffee experience.
Ingredients: 20g freshly roasted Coava Coffee beans. 340g filtered water 200F. Hario V60 pour-over dripper. Hario V60 paper filter. Digital scale. Gooseneck kettle. Timer.
Instructions: Place the Hario V60 paper filter in the dripper and set it on your coffee cup or server. Boil the filtered water and let it cool for 30 seconds to reach 200F 93C. Weigh out 20g of Coava Coffee beans and grind them to a medium-coarse consistency, similar to sea salt. Add the ground coffee to the V60 filter, ensuring it's evenly distributed. Start your timer and pour 40g of water evenly over the coffee grounds, ensuring they are fully saturated. Let it bloom for 30 seconds. Slowly pour the remaining 300g of water in a circular motion, starting from the center and moving outward. Keep the water level consistent, maintaining a total brew time of around 2 minutes. Allow the coffee to finish draining, which should take approximately 2.5 to 3 minutes in total. Remove the V60 dripper and enjoy your delicious Coava Brew Bar pour-over coffee.
Prep Time: 5 minutes
Cook Time: 3 minutes
Jennifer Crow
