For a pour over brew method, we recommend using 1 gram of coffee for every 16 grams of water. Thus a 1:16 brew ratio.

Equipment and Materials

• 15 grams of Soleil Coffee
• 240 grams of water
• Extra hot water to rinse the filter
• Digital scale (timer optional)
• Kettle 
• V-60 brew kit 

1. Grind Soleil Coffee beans. (Medium to fine) 

2.  Boil water in your kettle. (set temperature to 200°F) 

3. Place paper filter inside V-60 and rinse it with hot water to eliminate any paper taste. This will pre-heat your mug or carafe. Make sure to discard this water before you start the brew. 

4. Add ground coffee, leveling the grounds for even extraction.   

5. Place V-60 with vessel or mug on digital scale. Turn on the scale and set weight to zero. 

6. Bloom your coffee by adding 50-70 grams of water to cover the ground coffee. This process will release any trapped gasses in the coffee to initiate the extraction process. Once all the water is nearly drained, add 50-70 grams of additional water. Repeat this process again until your scale is at a weight of 240 grams. 

7. Swirl your freshly brewed coffee to ensure it is evenly distributed. Enjoy!

Pour Technique

Gradually pour starting from the center of grounds and move outward, maintaining a steady stream and avoiding too much agitation.