HOW TO MAKE POUR OVER COFFEE
The Materials
Fresh water
Fresh beans
Pour over (Chemex or Hario V60, etc.)
Filter
Gooseneck kettle
Coffee grinder
The Measurements
We recommend 2 TBSP of coffee for every 1 cup of water. For geeks, that’s a coffee-to-water ratio of 50 grams (1.8 oz) of ground coffee per 1 litre (34 fl oz) of water.
For the bold folks out there, use more. And for the, um, less bold… you get it.
Step 1
BOIL COLD, CLEAN WATER.
Let water rest for at least 30 seconds after bringing it to a boil.
Step 2
PLACE THE FILTER IN THE POUR OVER.
Step 3
DAMPEN THE FILTER WITH HOT WATER.
This makes it stick to the pour over walls, and preheats the brewer. Keep that hot coffee hot!
Step 4
GRIND FRESH BEANS MEDIUM COARSE.
Like rough sand, or sea salt.
Step 5
ADD GROUNDS INTO THE FILTER. SMOOTH A LITTLE DIP INTO THE SURFACE.
This allows the water to collect, instead of splashing all over.
Step 6
GENTLY POUR A LITTLE BIT OF WATER (100ML) ON THE GROUNDS.
Wait 30 seconds and let the grounds ‘bloom.’
Step 7
TAKE IT EASY & SLOWLY POUR THE REMAINING WATER IN 100ML INCREMENTS
Use a circular motion to ensure the grounds are just barely covered at all times.
Step 8
TAKE A LITTLE TRIP & LET IT DRIP. CHILL OUT.
Goodness is just about ready.
Step 9
WATER DONE DRIPPING? REMOVE THE FILTER.
Careful, amigo. It’s likely hot, and no one wants grounds dropping in their coffee.
Step 10
SWIRL THE COFFEE.
Step 11
SERVE. SIP. SAVOUR.
Step 12
REPEAT. SHARE. WAKE UP & KICK ASS.
Tips
Slow. And steady. Goose neck kettles allow for controlled even pours. Careful not to pour water on the back side of the filter. (That results in watery coffee.) Hario V60 and Chemex are great Pour Over brewing products we’d recommend. How-To-Brew French Press Coffee Outline
What in the heck is a bloom, buster?
A ‘bloom’ is part of the Pour ver coffee process in which the bean’s CO2 gasses are released as the water hits the grounds. This release causes the grounds to grow and blossom, or ‘bloom’ like a flower. Pretty cool, huh? The water forces out the beans naturally-occurring CO2, and that’s how the brewing process begins. Yum yum.
