A couple of years ago it was pretty easy to find Siphon, Plunger and Aeropress coffee around Perth. Now it's pretty much all Pourover and Batch. I can't really be too upset by this, because I've started doing the same thing at home. Variety is lovely, but my V60 makes consistent and lovely coffee, and I cleans up in seconds. The latter is a big plus on busy days— I couldn't bare to leave grounds lingering in the filter of my French Press, and the cloth filter on my Siphon is treated with utmost dignity. But my Pourovers are hardier. The filter gets thrown in the bin, the V60 gets thrown in the dishwasher. All I worry about is drinking the coffee.
For this recipe you will need:
Fast and reliable scales
A 1-2 Cup Hario V60 (Or similar small pourover device)
A Gooseneck Kettle
A coffee grinder
250g of 97° Water
15g of filter Coffee, ground like sugar
Rinse the filter, discard water, and fill filter with ground coffee.
Pour 70g coffee in a circular motion, and stir the coffee bed until you can see the wet grounds.
Continue pouring until you've poured all 250g of water
Coffee should stop dripping around 2:00-2:20. If not, adjust the grinder accordingly for next time.
The recipe I use was taught to me by the indomitable Sam Robins from Felix & Co. He was the one who suggested using Thankyou Water, which according to science I don't fully understand, has a very close to perfect mineral content to pull the best flavours out of your coffee. This recipe uses agitation a la Scott Rao, for consistency and evenness of extraction. After finishing pouring. This recipe calls for stirring to speed up the extraction. Matt Perger very lightly lifts the V60 and drops it, to a similar effect in this video.
It works for any filter coffee, but today I'm using a Yirgacheffe Heirloom coffee roasted by Humblebee.