Pour Over
Pour Over, a graceful ballet in the world of brewing, starts with a gentle bloom of freshly ground coffee. The slow, circular pour of hot water over the grounds is a meticulous dance, revealing layers of flavor. Like an artist's brush stroke, each movement contributes to a harmonious extraction. The result is a liquid canvas—a pour-over poem that captures the essence of the beans with finesse. This brewing method, an ode to patience and precision, offers a delicate, nuanced sip, a poetic expression in every cup.
- Medium ground Coffee (resembling granulated sugar)
- Water (195-205°F - 90-96°C)
- Paper filter
- Heat Water
Bring water to 195-205°F (90-96°C). If you don't have a way to measure temperature, bring water to a boil and let it cool for about a minute to reach ideal temperature.
- Grind coffee
Grind coffee beans to a fine to medium consistency, resembling beach sand.
- Assemble the Pour Over
Place a paper filter into the top and rinse it with hot water to remove any paper taste. Pour out the water and position filter again.
- Add coffee and water
Add the desired amount of coffee into the chamber, the recommended ratio is 1:16 (coffee to water).
- Pre-infusionPour water until topping the coffee (about 15% of total), stir and let it sit to pre-infuse for 30 seconds.
- Pour remaining water
Pour the remaining water into the chamber slowly and in batches. Pour until it barely covers the coffee. Repeat this step for 3 minutes.
- EnjoyDiscard the paper filter and enjoy!
Tip: If at the end of the 3-4 minutes, there is water remaining inside the chamber, check your grind size.