Pour Over Brew Guide
Pour over is a delicate and clean way of preparing filter coffee, that accentuates the sweet and tea-like qualities of well roasted coffee. Similar to a traditional drip filter, we use and recommend Kōno ‘Meimon’ pour over dripper cones as we feel they produce the cleanest and most complex cups.
- Boil fresh water in a gooseneck kettle. If using a Bonvita Electric kettle, set the temperature at 98ºC.
- Fold the hem of the paper filter back on itself to create a perfect cone. Place it in the pourover cone and rinse the paper with about 2-3 cups of hot water so it is totally wet and translucent. Rinsing properly removes any papery taints from the cup.
- Take your 14.5g of freshly roasted filter coffee and grind it at a medium coarseness (similar to sea salt).
- Pour the ground coffee into the centre of your freshly-rinsed filter cone so it creates an even bed, ready for pouring.
- Start timer, add 50g of water and agitate slurry by passing a teaspoon through extraction bed four times.
- At 30 seconds, add 100g of hot water to the coffee bed, pouring slowly from the kettle in a circular motion.
- Then, at 1 minute, add 100g more water in a slow circular motion. Once all the water has been added, stir around the edge of the slurry with a spoon in a swift circular motion in order to create a vortex. This will draw the remaining water through the coffee bed and incorporate any dry grinds.
- Aim for a total brew time around 2:15.