Anteiku is a cozy café that serves as a home and refuge for humans and ghoul's alike. But beyond its warm atmosphere and deep conversations, the real magic of Anteiku lies in its coffee—meticulously brewed to perfection. If you’ve ever wanted to recreate that smooth, flavourful pour-over experience at home, you’re in the right place. Today, we’ll walk you through making the perfect cup of coffee using a Hario V60 dripper, just like a true barista from Anteiku.
Why Pour-Over?
Pour-over coffee isn’t just about brewing; it’s an art form. This method allows you to extract the delicate flavors and nuances from your beans, resulting in a clean, balanced, and aromatic cup. The slow, meditative process of making pour-over coffee can feel almost ritualistic—much like the quiet, introspective moments spent in Anteiku. Besides, it is our favourit coffee brewing method.
What You’ll Need:
To brew coffee worthy of Yoshimura’s café, you’ll need the following:
- Hario V60 Dripper (ceramic or plastic, depending on your preference)
- Hario V60 Paper Filters
- Gooseneck Kettle (for precise pouring)
- High-Quality Coffee Beans
- Burr Grinder (to grind your beans to a medium-fine consistency)
- Digital Scale (to ensure accuracy)
- Timer (to perfect your brew time)
- Filtered Water (heated to 92-96°C or 195-205°F)
Step-by-Step Brewing Guide:
1. Heat the Water
Begin by heating your filtered water to around 92-96°C (195-205°F). The right temperature is crucial for proper extraction, ensuring you don’t under- or over-extract your coffee.
2. Grind Your Coffee Beans
Grind 15-20g of coffee to a medium-fine consistency—somewhere between table salt and granulated sugar. Freshly ground coffee always results in a better taste than pre-ground coffee.
3. Prepare the Filter and Rinse
Place your Hario V60 paper filter inside the dripper and rinse it with hot water. This step removes any papery taste and preheats your dripper and cup.
4. Add Your Coffee Grounds
Discard the rinse water and add your ground coffee to the filter. Shake gently to level the coffee bed for even extraction.
5. Bloom the Coffee
Start by pouring twice the weight of your coffee in water (for example, if you use 15g of coffee, pour 30g of water). Let the coffee “bloom” for 30-45 seconds—this allows gases to escape, enhancing the final flavor.
6. Continue Pouring in Circular Motions
Slowly pour water in a spiral motion from the center outward, maintaining an even saturation of the grounds. Aim for a total brew time of about 2:30 to 3:30 minutes.
7. Enjoy Your Coffee
Once the water has fully passed through the coffee grounds, remove the dripper, swirl your cup gently, and take a moment to inhale the rich aroma before sipping. Enjoy your smooth, flavorful coffee—just like in Anteiku.
Final Thoughts
Brewing the perfect pour-over coffee is more than just a method—it’s a mindful practice that connects you to the craftsmanship behind each cup. Whether you’re serving coffee to friends or taking a quiet moment for yourself, this ritual transforms a simple drink into an experience. With a Hario V60 in hand, you can channel the spirit of Anteiku and craft a brew that would make even Yoshimura proud.
So, put on your apron, grind those beans, and savour every drop. Who knows? Your home café might just become someone’s new refuge.
