When you truly want to treat yourself, I prefer the pour over. There is something about it's process, almost therapeutic in nature, that allows you to unwind while pleasurably awaiting the result, a masterfully created cup of coffee.
The Water to Coffee Ratio:
This can vary depending on the type of coffee you are brewing, as well as your preferred strength. To begin with, we suggest using 50 grams of coffee and 700 grams of water (1:14). Adjust from there to your liking.
*Note: The water you use is important to a great cup of coffee. Use clean water that you’d drink without any wizardry performed on it beforehand.
The Grind:
Grab your favorite whole bean coffee and grind it to a sea salt like consistency. We suggest doing it right before brew. The fresher the grind, the better the extraction.
A burr grinder is a great option if you don’t already have your go-to tool yet. It produces a more consistent particle size, and gives you a fuller bodied cup of coffee.
The Filter:
Before you brew, unfold your filter and place it into your brewer, ensuring that the triple-fold portion is facing the pour spot. Rinse with hot water prior to using to remove any of the filter’s residue. Use warm water to keep a stable temperature throughout the process. Pour the water out and pour your grounds in!
Looking for some standout Pour Over Brewers?
The Bloom Pour:
Pretty, right? That’s your first pour. Pour your water (about 2x the amount of water to coffee @ 205 degrees or 30 seconds off boil) until it saturates all of the grounds. Stir briefly and let sit for 15 seconds until it starts to bloom.
Then continue to pour the remaining water in slow steady spirals every 10 - 15 seconds.
Discard/campost the filter and used grounds once the desired amount of coffee is brewed and enjoy!
Mahalo!
*If your coffee tastes weak or sour, you should grind finer. If it’s too bitter, make your grind courser.