This method involves pouring hot water over ground coffee beans, which are placed in a paper or metal filter that sits directly on top of a mug or carafe.
This method requires more attention and precision than other coffee brewers, but it allows for greater control over the brewing process and can result in a more nuanced and flavourful cup of coffee.
Instructions
- Boil water in the gooseneck kettle and let it sit for a few seconds to reach the ideal temperature of 96°C.
- Place the paper filter in the pour over dripper and rinse it with hot water to remove any paper taste. Discard this water before brewing.
- Grind 20 grams of freshly roasted coffee beans to a medium-fine consistency (like granulated sugar).
- Place the pour over dripper on the scale and add the coffee grounds.
- Pour 40 grams of hot water over the coffee grounds, making sure to saturate them evenly. Wait for 30 seconds to allow the coffee to degas (called blooming).
- Slowly pour the remaining 250 grams of hot water in a circular motion over the coffee grounds. Try to maintain a consistent pour rate to ensure even extraction.
- Once all the water has been poured, let the coffee drip through the filter for 2-3 minutes.
- Remove the dripper and discard the used coffee grounds and paper filter.
- Pour the brewed coffee into your mug and enjoy!
Tips
- Pour the brewed coffee into your mug and enjoy!
- Experiment with different coffee-to-water ratios and grind sizes to find your preferred taste. The most popular is 1:17 (20g:365g)
- Use a gooseneck kettle for greater precision and control over the pour.