Steps to brew a great Pour-Over coffee
grind: Fine – Medium
- Pour water into a kettle and heat it up. We recommend a temperature range from 93°C to 96°C. If you have an electric kettle, you can set the temperature directly to 94°C.
- Place the dripper over the carafe and then place the filter in your Pour-Over dripper. Soak the filter with hot water, making sure to fully saturate the filter. This step is especially important if you are using paper filters, because this way, you will be able to remove all of the paper taste. Don’t forget to discard the used water.
- Add the 18g coffee powder on top of the filter. Give a gentle shake to the dripper to level the coffee bed. Afterward, place the whole set on a scale.
- Start your timer and slowly pour about 30 ml of water in concentric circles making sure to saturate all of the ground coffee.
- Wait for about 30 seconds for the coffee to bloom. This step is very important because it lets the coffee grounds release the trapped carbon dioxide, helping the water to better extract coffee’s properties during the following brewing steps.
- Start pouring water in the center of the grounds, pour in a steady manner spiraling towards the outer edge and back into the center, this way of pouring water also creates a “current” that stirs a little bit the coffee. This way you will be able to get all the grounds wet and thus achieving an optimal extraction. Continue this process until the scale reaches 250 ml.
- Wait until all of the water has finished dripping through the grounds and the coffee bed looks dry.
- Your coffee is ready to be enjoyed! Serve it into your favorite cup.