A Simple Guide to Pour-Over Coffee Brewing

What You'll Need:

1. Coffee Beans: Freshly ground medium-coarse Bigeye of your choice.
2. Pour-Over Cone: V60, Chemex, Kalita Wave, etc.
3. Paper Filter: Ensure it fits your pour-over cone.
4. Kettle: With a narrow spout for precise pouring.
5. Scale: For accurate coffee-to-water ratio.
6. Timer: To monitor brewing time.
7. Mug or Carafe: To catch the brewed coffee.

Steps:

1. Boil Water: Heat water to around 200°F (93°C). Let it rest for a minute after boiling to achieve the ideal temperature.

2. Prepare the Filter: Place the filter in the pour-over cone and rinse it with hot water. This eliminates paper taste and preheats the brewing vessel.

3. Measure and Grind Coffee: Weigh out your coffee beans and grind them to a medium-coarse consistency, resembling sea salt.

4. Add Coffee and Bloom: Place the pour-over cone on your mug or carafe, add coffee grounds, and shake it gently to level the bed. Start your timer and pour just enough water (about double the weight of coffee) to saturate the grounds evenly. Let it bloom for 30 seconds as gases escape.

5. Begin Pouring: After the bloom, start pouring water in a slow, circular motion, starting from the center and moving outward. Maintain a consistent, steady pour, avoiding pouring water directly onto the filter walls.

6. Controlled Brewing: Aim for a total brew time of around 2.5 to 3.5 minutes. Adjust grind size, pour rate, and water temperature for different results.

7. Enjoy: Once the brewing is complete, remove the pour-over cone, discard the filter, and savor your freshly brewed coffee.

Tips:

• Experiment with coffee-to-water ratios and pouring techniques to find your preferred taste.
• Use a gooseneck kettle for better control over water flow.
• Quality beans and a precise grind size significantly impact the taste.
• Pour steadily and consistently to ensure an even extraction.