The hand brewing method of a pour-over is a simple and elegant way to draw out the best flavors in a coffee without being too complicated or difficult do to at home. For those who enjoy regular machine drip coffee, the care that goes into a pour-over produces a similar, but more delicate and flavorful cup.
WHAT YOU NEED
Dripper (our favorite is the Kalita Wave)
Server or Cup
Bring water to a boil in your kettle, about 500 g.
Weigh out 24 g of coffee, about 2 tablespoons.
Grind coffee with a coarseness resembling sea salt.
Fold the seams of the paper filter and place it in a dripper.
Once the water begins to boil, or reaches 205 degrees, pour hot water through the filter to fully saturate it and warm the dripper and server. After water has drained through the filter, empty the cup or server.
Pour the ground coffee into the filter and gently shake the dripper to flatten the grounds.
Starting in the center, gently pour about 50 g of water to fully saturate the grounds. Work your way outward, avoiding pouring directly on the sides of the filter. This first pour of water causes the coffee to "bloom" and release it's initial gasses. Allow the coffee to bloom for about 30 seconds.
Continue pouring into the center of the coffee grounds. Pour slowly, ensuring all the grounds are evenly saturated. The whole brew process should take between two and a half to three minutes. Continue pouring until you reach 360 g of water.