Start by heating some filtered water to the ideal temperature, typically between 195°F and 205°F (90°C - 96°C). A gooseneck kettle is recommended for precise pouring control.
While the water is heating, weigh out your coffee beans. A general starting ratio is 1:16 (1 part coffee to 16 parts water), but feel free to adjust according to your taste preferences. I use 22g coffee to 350 ml water
Grind your coffee beans to a medium-fine consistency, similar to sea salt. The grind size will vary depending on your pour-over dripper and personal taste, but aim for uniformity to ensure even extraction.Sour taste: medium fine; balanced: medium; Bitter taste: medium coarse Place the coffee filter in the pour-over dripper and rinse it with hot water. This helps remove any paper taste and preheats the dripper and vessel.
Add the ground coffee to the rinsed filter, ensuring it is evenly distributed and leveled.
“Blooming” the coffee: Begin by pouring a small amount of water (twice the weight of the coffee grounds) in a circular motion, saturating the grounds evenly. Allow the coffee to bloom for 30 seconds, releasing trapped gases and preparing the grounds for extraction.
Slowly pour the remaining water in a controlled and consistent manner, maintaining a gentle circular pour to cover all areas of the coffee bed. Aim to finish pouring within 2-3 minutes to achieve an optimal brew time.
Enjoy the rich aroma, and taste of your cup of coffee and start your day perfectly!
