High Turbulence Pour-over
Learn how to brew a surprisingly bright and sweet pour-over using turbulence, featuring unconventional Hario V60 and Hario Switch recipes.
Dear coffee lovers,
Today, we're diving into a pour-over method that initially struck me as strange, but after brewing it, I knew I had to share with you all. This simple, step-by-step recipe plays with the variable of turbulence, a concept shared by Dan McLaughlin (I’d recommend checking out his video as a reference). I’ll walk you through how to brew it using both the classic Hario V60 and my own variation with the Hario Switch immersion brewer.
Let’s get brewing! 👀
You’ll need
Your favorite mug for filtered coffee 💙
Light/medium roast coffee with a bright and/or vibrant flavor profile
A filtered pour-over brewing method
To achieve the best results from this recipe, I’d recommend using a Hario V60, but you can use any standard filtered pour-over brewing device
For my iteration of this recipe, I used a Hario Switch immersion brewer
Filters for your preferred pour-over brewing method
A consistent grinder for pour-over coffee
A scale to weigh your coffee and water input
A gooseneck kettle
(Optional) A carafe/server
You can also just brew directly into your mug
Ingredients
250g of hot water (190-200°F / 88-93°C) for brewing
15g of fine/medium freshly ground coffee
Dan McLaughlin’s recipe steps
Add a filter to your V60 then fully rinse the filter with hot water. This preheats the brewing vessel and removes the filter’s papery taste.
Add your 15g of ground coffee to the brewer and make sure the bed of ground coffee is level before brewing.
This is where things get interesting: we’re going to skip the blooming step. Once you’re ready, start pouring into the V60 in slow circles. Follow Dan’s video as a reference for your brewing technique.
When you brew this pour-over, you’re going to do it all in one single pour.
Once you’ve reached 100g of water, start pouring in the middle of the coffee bed and drawing upward on your pour.
Raise your kettle approximately 16 inches above the coffee bed and you’ll see “water missiles” starting to form and hit the middle of your V60.
You should see splashes coming out of the brewer from your pour.
Continue pouring at this elevation until you hit the 250g mark on your brewing scale.
Your brew should finish close to 1 minute and 50 seconds.
Pour out the final extraction in your mug and enjoy your bright and sweet brew. 💙
Pro tip: If your pour-over brewed too fast, make your grind settings finer. If it brewed too slow, adjust your grind settings to be coarser.
Hario Switch recipe steps
Add a filter to your Hario Switch then fully rinse the filter with hot water. This preheats the brewing vessel and removes the filter’s papery taste.
Add your 15g of ground coffee to the brewer and make sure the bed of ground coffee is level before brewing.
Skip the blooming step and start pouring into the Switch in slow circles until you reach the 100g mark.
Once you reach the 100g mark, change the brewer’s drawdown switch to the “open” position (to drain the extraction out of the brewer), start pouring in the middle of the coffee bed, and drawing upward on your pour.
Raise your kettle approximately 16 inches above the coffee bed and you’ll see “water missiles” starting to form and hit the middle of your Switch.
You should see splashes coming out of the brewer from your pour.
Continue pouring at this elevation until you hit the 250g mark on your brewing scale.
Your brew should finish close to 1 minute and 50 seconds.
Pour the final brew into your mug and enjoy this delicious black coffee. 💙
I find myself using this pour-over recipe pretty regularly now with naturally processed and fruit-forward roasts. This method of pour-over brewing produces a stellar extraction and I’d recommend trying it at least once if you’re not sold on it. Happy brewing!
Have a beautiful day,
Jon Hargreaves
Coffee Club Founder/Designer
Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis
Photography: Huey Melendez
Ingredients & equipment
Continue reading for recommended products to make this recipe at home! 👀
What we used
Coffee: Ethiopia Daniso Horsa from Mirra Coffee for $28.50
Brewing methods:
V60 Glass Coffee Dripper 02 from Hario for $23.50
Glass SWITCH Immersion Dripper 02 from Hario for $44.50
Filters: V60 Paper Filter for 02 Size Dripper (100ct) from Hario for $9.50
Scale: V60 Drip Scale from Hario for $60
Kettle: Stagg EKG Electric Kettle | Pro from Fellow for $169.95
Coffee grinder: Encore from Baratza for $149.95
Carafe/server: 500ml Kalita Wave Glass Server from Kalita USA for $28
More ingredients & equipment
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