Pour Over Brew Guide
Note: This is a generalized recipe to use on any pour-over vessel - for example Chemex, Kalita Wave, or Hario V60 Dripper.
Pro Tip: The type of paper filter used, and the type of pour over vessel used can affect your extraction time, which may make you want to adjust your grind accordingly.
1 oz. Coffee
15-17 oz. Water
1. Bring water to a boil, ideally using a gooseneck kettle.
2. Preheat the vessel you’re going to brew into (carafe, cup, etc.), and rinse out the paper filter sitting in your cone.
3. Place a spoon in the rinsed filter, so it rests at an angle.
4. Grind and pour coffee into cone, over the spoon, and gently shake to level out.
5. Make one “pass” with roughly 2-3 ounces of water of off-boil water over your grounds, and draw the spoon upwards through the grinds. This will unearth the coffee grounds that are still dry, exposing them to the water.
6. Allow to “bloom” or rest for 10 seconds.
7. Maintain a consistent flow as you pour a minimum of five passes of water over the coffee grounds, being sure to go back and forth over the entire slurry. The extraction should take a total of two to two and a half minutes.