V-Shaped Cone Dripper - Intermediate Brewing Guide
Illustration by Claudia Casiraghi.
For more advanced brewers, brewing more complex and delicate coffees with higher acidity, we recommend to invest in a dripper such as the Cafec Flower or Hario V60. Our to-go recipe for this is a mix of osmotic flow and Tetsu Kasuya’s 4:6 method. Here it goes:
1) Heat up water* to 93-95°C in a gooseneck kettle such as Fellow’s Stagg EKG
2) Fold the paper filter, rinse it thoroughly within the dripper and serving vessel and discard the water
3) Grind 15 grams of your freshly roasted specialty coffee beans medium fine, fill them in your dripper, set your brewing device on your scale and start the timer
4) Pour 40 grams of water in a slow circular motion within the first 30 seconds to cover all the grounds and allow for blooming
5) At 30 seconds, pour 70 grams of water in little circles (2CHF coin sized) at the center of your dripper allowing for the CO2 to escape and bubble
6) At 1 minute, pour another 30 grams in the same manner as in the previous point
7) At 1:30 minutes, pour another 30 grams in circles going from the center towards the walls of the dripper but staying at 5mm from the paper filter to avoid bypassing
8) At 2 minutes pour a last 30 grams pour like at point 7 to reach a total of 200grams of water poured
9) Allow the extraction to finish between 2:30 and 2:45 minutes and enjoy your cup!
Pro Tip: never let water sit for too long on top of your coffee grounds, especially in the second half of your extraction. This will inevitably clog the filter and stall your brew, causing astringency in the cup. We prefer letting the coffee bed “breathe” like a lung, expanding and contracting as you're pouring your water, as in our opinion this allows for a brighter, cleaner and more vibrant cup!
Want to dig deeper? Learn about the brewing theories behind this technique, discover how we came up with this recipe and how you can tweak it in this in-depth post.
* Using the right kind of water is absolutely key for the success of your pour-over. Our custom roasts are dialed in with softer water between 50 and 100 ppm, containing balanced levels of calcium and magnesium. In Switzerland we generally advise to use tap water in most mountain regions or filter your tap water with a Brita filter in case you’re living in the northern part.
