How to make the greatest pour over EVER!!!

We sell everything seen here in our café to make it convenient for our customers. There are several ways to do a pour over, but for now we’re going to be looking at using a #2 Hario set-up.

1. Start with all the proper gear. We are using a Hario acrylic pour over stand, Hario #2 filters, 20g fresh ground coffee (ground somewhere between drip and espresso, right in the middle of those two). Also, a scale will help to measure the water we’re adding, which should be 195-205 degrees. Using a Hario kettle to pour the water works best due to it’s ability to control small amounts of water being dispensed.

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2. Start by adding everything minus the ground coffee to your scale. Pour some water through the V60 to rinse the filter, as well as preheat the vessel you’re brewing into

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3. Toss out the water used to pre-wet the filter.

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4. Add the coffee to the pre-wet filter. Tare out the scale to zero.

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5. When you’re ready to pour, start your scale timer. In order to get a nice “blossom,” pour just enough water to cover all the grounds and allow the grounds to swell and breathe for about 45 seconds.

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6. Continue pouring the water over coffee bed (otherwise known as a coffee ‘slurry’) in a circular motion half way between the middle and the wall. There are lots of theories about the best method, but we say keep it simple. Fill the slurry half way up, trying to keep it between half and ¾ filled throughout the remainder of the pour. The slower the pour is made, the better. This allows for consistent agitation and a more even extraction.

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7. Once a weight of 320 grams has been reached with a total brew time of between 2:30 and 3:15 (…and this will depend upon how fine or coarse the grind is) stop the brew. If it’s a prefect pour, the coffee should come to a drip at about the same time as the total weight of 320 grams is reached. Toss the coffee grounds and filter.

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8. Serve and enjoy!

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In a coffee world, full of transient baristas and common lackluster quality coffee, there are a few who stand out in terms of integrity when talking about coffee. Our café is blessed to have several of the few and Mary is no exception. “There are enough people who don’t care [about quality], so why be another?” Mary says. “I wanted to focus on the coffee itself and understand how quality played a role in the café setting, and I desperately needed to be around like minded coffee-forward individuals.”

I sit forward and half smile, asking how being an artist ties into being a barista, only half serious, knowing the common occurrence of artist-gone-barista-gone latte artist.

“It’s the idea behind the craft,” said Mary. “I wanted to see the beauty in what I was making. I wanted to leave an imprint on the coffee I was making.

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Her funky, but lovable, attitude is contagious in the shop. When Mary is on bar you can expect an amazingly well poured tulip and well-balanced, sweet shots.

For the future, Mary looks to her ever-evolving art to lead the way, and hopes that coffee will drive her and inspire her to stay free in her creativity. Her contagious personality spreads all over, participating in projects in the Barrio. Next door, in the courtyard at Sushi On A Roll, Mary renovated their space and beautifully adorned it with her whimsical, high-contrast,

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larger-than-life female spectacle. Of course, Mary discovered the Café Virtuoso position by word-of-mouth from a former barista who used to frequent her previous café. Most college students, like Mary, float from one coffee shop to another, studying for hours on end. We’re eternally grateful for that interaction!

Latte art by Mary

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