![]() ![]() This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. The goal during this pour is to sink all of the grounds on the surface of the bed. Add roughly 90 grams, bringing the total to 150 grams. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Be sure to pour all the way out to the edge over the ripples in the filter. Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Give the coffee an additional 30 seconds to drip before moving on to the second pour. Make sure all the grounds are saturated, even if you need to add a little water. Stop pouring when the scale reaches 60 grams. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. This is the first, and the most magical, because it is when you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect - the grounds will rise up en masse. There will be four pours total for this coffee preparation. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero. If you are using a #2 filter with another dripper, we recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.Īdd the ground coffee to the filter and gently tap it to level the surface of the grounds. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 23 grams for every 350 grams water. Gris 30 grams of coffee (3 tbsp) to a coarseness resembling sea salt. This simple experience gets you in tune with your coffee.īring at least 600 grams (20 oz) of water to a boil. Observe the bloom, experience the first trace of coffee-drunk steam, notice how the spiral of the pour alters the final cup. ![]() The final cup is reminiscent of one from a drip coffeemaker, but noticeably more delicate and complex. The ritual of the pour over is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords. ![]()
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