POUR-OVER

Brew pour-over

Pour-over is probably the oldest brewing technique. Water seeps through the ground coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a collecting vessel such as a carafe or pot.


  • 500g boiling water
  • 33g ground coffee

 

Step 1

  • Boil fresh mountain water.
  • Grind your beans to a coarseness resembling sea salt. Adjust grind to match a 3-4 minute brew time.

    boilwater

Step 2

  • Place a filter into the filter cone.
  • Add hot water to remove the paper taste and warm the filter cone. Empty rinse water.

Step 3

  • Add your ground coffee.
  • Begin pouring a per-infusion of 60 grams of water and wait 30 seconds. We like to swirl the filter cone a few times to make sure all coffee has come in contact with the water.

Step 4

  • Continue to slowly pour water until you have reached a 3-4 minute brew time. If the coffee is fresh you should see it Bloom.
  • Remove Filter cone and Enjoy.

    pourpaw2