Pour-over
Clean, bright, a little ceremonial
A cone, a paper filter and a slow, steady pour. Pour-over shows off what a coffee tastes like, so it is where our light roast sings.
The recipe
- Ratio
- 1:16
- Dose
- 20 g coffee
- Water
- 320 g at 94 °C
- Grind
- Medium-fine
- Time
- 3:00–3:30
Step by step
0:00
Rinse and warm
Seat the filter in the dripper, rinse it with hot water and dump the rinse. It washes out paper taste and heats the carafe.
0:00
Grind and level
Grind 20 g about as fine as sea salt. Tip it into the filter and give it a shake so the bed is flat.
0:05
Bloom
Pour 50 g of water, just enough to wet every ground. Swirl once and wait 40 seconds while the gas escapes.
0:45
Main pour
Pour in slow spirals to 200 g by 1:15, then to 320 g by 2:00. Keep the stream thin and stay off the paper.
2:00
Draw down
Give the dripper a gentle swirl and let it drain. Done by 3:30? Perfect. Slower than that, grind a touch coarser next time.
