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Making Coffee Shop Coffee @ Home

“It’s all in the grind…”

Making coffee shop coffee at home might seem like it’s impossible but we can guarantee you that it’s not that hard! The video above goes through the steps of making a darn good V60 pour-over at home, but here’s a written step-by-step just in case you want to print it off and use it at home.

Step 1. Choose the right coffee for you

Of course, we chose the Bean Yard’s El Salvador Loma La Gloria for our pour-over in the video, but that doesn’t mean that’s the right coffee for you. We always encourage testing and experimenting with different coffees from everywhere (yes that includes other coffee shops) to find the taste that makes you the happiest. Of course, these tastes might change, so don’t be afraid to switch it up!

Step 2. Grind it right

The grind for the coffee is integral to making the coffee taste right. Too coarse, the coffee comes out tasting like water down dirt, and too fine, the coffee comes out thicker than molasses. Of course, again, grind is up to your discretion, but we recommend going with a medium to finer grind. We used an adjustable hand crank grinder in this video but, despite being a great workout, we won’t judge you for using an electric grinder.

Step 3. Get the water right

This one is not so much up to your own interpretation. We recommend getting water to 195 degrees Fahrenheit to 205 degrees Fahrenheit to ensure that your coffee is extracted at the proper temperature. There are some more, very specific, nuances with water, but we only have so much time and we’d rather not bore you with water facts.

Step 4. Brew it

The brewing process of a pour-over can be a little technical but the beauty of it is that you can change the brewing process up quite a bit to cater the coffee to your tastes. Of course, we’ll get to that in a different episode, but here is how we went about brewing our coffee:

  1. Start by setting the paper filter into the V60 pour-over.

  2. “Wash” the filter with a little bit of hot water.

  3. Dump hot water.

  4. Add ground coffee into the pour-over.

  5. Start with an initial pour of 50 grams of water (the beginning of this pour until the next pour should last 30 seconds). This is called the bloom, and we 100% want this to happen to let gas come out of the coffee before continuing with the brew.

  6. After 30 seconds, pour water until you reach 150 grams.

  7. Around 1 minute and 15 seconds, you can start pouring until you reach 200 grams.

  8. Finally, at 2 minutes, pour until you reach 374 grams of water added to the coffee.

  9. At 3 minutes, pull the pour-over off the server.

Surprise Step 5. Enjoy!

Now that your coffee is all brewed and ready to go, enjoy the crap out of that coffee! Hopefully, depending on the coffee, you’ll be able to enjoy it from super hot until lukewarm.

Wrapping up

This is a simple guide to getting started with coffee shop coffee at home, but there is so much more to learn. Ranging from how you pour water, to where you pour water, and how long you should let the bloom sit, there are many more lessons to be had but, that will have to wait for another time. Join us again, and if you have any specifics regarding coffee that you would like to learn about, please let us know! Email any questions you have to eugene@thebeanyard.com and we’ll work on getting you answers.