Pour over coffee filters a portion of the oils and coffee fines, creating flavor clarity without compromising body. Let’s make a great cup! Here's what you'll need:
#4 Paper filter
Carafe or mug (to rest the dripper on)
Digital gram scale
23-26 g roasted coffee beans
1. Using the digital scale set to grams, weigh out your coffee beans. We recommend between 23 to 26 g for 354 g (12 oz) of water. This brewing ratio is adjustable based on your taste in coffee. Different coffees will shine at different brewing strengths, experiment and try different ratios to find what you prefer!
2. Bring about twice as much filtered water as you'll need to brew to a boil, around 20-24 oz. 3. Grind your beans while the water reaches boiling. The grind texture should be between sea salt and table salt granules. Pro Tip: Before brewing, fold your paper filter by making a crease above the bottom seam and a second crease along the side seam in the opposite direction. This will help ensure a steady flow of coffee from the dripper.
4. Pour about half of your boiling water into your goose neck kettle. Place a single filter into your dripper and pour hot water through to thoroughly rinse the filter and preheat your brew vessel. Recycle this water into your mug to preheat it as well!
5.Weigh your hot water out into your preheated kettle, about 350 g for one 12 oz cup. The target brewing temperature is between 195°-202° F. Just like the coffee:water ratio, brew temperature is another variable you can experiment with.
6.Place your ground coffee into the filter and gently settle the coffee so you have a flat, even surface. Tare your scale. Start your timer and begin your first pour with twice as much water as you have coffee. For example, 50 grams for 25 grams of coffee. Aim your pour in the center, slowly working your way outwards to saturate the grounds in a spiral. Avoid pouring water on the walls of your dripper. This first pour is called the "bloom" as you'll see the coffee expand, bubble and degas. Let the coffee bloom for 30 - 45 seconds.
7. After the coffee has bloomed, continue to pour in small stages maintaining a shallow slurry of coffee, never allowing the coffee to go dry between pours. When pouring, do so from a height to maintain a thin stream and delicately agitate the coffee. Ideal total brew time is between 2:30 - 3 minutes.
8.After filtering, look at the coffee bed for visual cues of extraction. A flat bed with no significant coffee on the filter walls is ideal. High and dry coffee is a sign of under extraction.