Pour Over Brewing
POUR OVER METHOD
The Pour Over is brewed by percolation which means water passes through a bed of coffee and extracts flavor along the way. It is argued to be the cleanest way to draw out a coffees best qualities. Three variables affect the Pour Over which include; grind of the coffee, contact time, and the amount of coffee.
Begin by weighing out 25-30 grams of fresh coffee and grind it. The coarseness will be close to that of table salt.
Fold your filter.
Place your filter into your clean Pour Over cone. We prefer to use the Hario V60.
Begin to pour in your hot water, rinsing and saturating the filter while simultaneously warming up the cone and your mug. After a minute, empty the water out of your warmed up mug.
Pour the freshly ground coffee into the filter.
Beginning at the center of the grounds, gently pour twice the amount of hot water (200 degrees Fahrenheit) to coffee into the grounds. Since we used 26 grams of coffee, we will add 52 grams of water.
From the center you will continue pouring your way outward, avoiding the sides of the filter. You will begin to see the coffee bloom. Allow your coffee to bloom for 30-45 seconds, this ensures even water dispersion.
Continue pouring gently into the center of the grounds. The entire brew process should take between 2.5-3 minutes and use about 350 grams of hot water.
Now it's time to enjoy your coffee! Continue to make adjustments, such as changing the grind to get a different flavor to the coffee. You will begin to know which grind settings work best for the coffees you enjoy.