A delicate, complex flavor. Arguably the simplest and cleanest way to draw out a coffee’s best qualities, the pour-over method is elegant without being prohibitively difficult. For those accustomed to coffee from a drip machine, this method will produce a similar style but noticeably more delicate.
WHAT YOU NEED
– Wooden Stirrer
3 tbsp (24 grams) coffee & 12 oz (355 grams) water
4 tbsp (32 grams) coffee & 16 oz (473 grams) water
5 tbsp (40 grams) coffee & 20 oz (591 grams) water
6 tbsp (48 grams) coffee & 24 oz (709 grams) water
AT A GLANCE
– Grind: Medium-Fine
– Filter: Paper Filter
Bring to a boil twice as much water as you’ll need for the actual brewing (around 600-700 ml / 2.5 – 3 cups).
2 WEIGH IT OUT
Weigh out about 25-30 grams (2 – 3 tbsp) of coffee. Set your grinder to a medium-fine grind.
* We recommend using a burr grinder. Grind coffee to a coarse consistency.
3 ORIGAMI IT
Fold your filter and place it in a clean dripper.
4 HOT WATER
Pour in about half of your hot water, fully saturating the filter and warming the porcelain. This water will also heat your cup or carafe. Let your remaining water sit in its kettle until it is about 200 degrees Fahrenheit or 93 degrees Celsius.
5 ADD GROUNDS
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more even pour.
6 POUR IT
Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds. Work your way outward gently, and avoid pouring down the sides of the filter.
Adding this amount of water causes the coffee to expand (bloom) Allow it to do so for between 30 and 45 seconds. A solid bloom will ensure even water dispersion.
7 CONTINUE POURING
Continue pouring in the center. You should pour at such a rate that the complete brew process takes about 2 1/2 to 3 minutes. All told, it should be about 1 1/2 cups (350 grams) of water.
8 SERVE IT UP
Fill a cup of this magnificent brew.