BREWING GUIDE: POUR OVER RECIPE
The pour over method involves pouring hot water through coffee grounds in a filter, most of the times by hand pouring. Pour over accentuates subtile flavours and aromas.
WHAT YOU'LL NEED (for 1 cup)
15g medium grind filter coffee (freshly roasted)
225g filtered water heated to 92-96°C
filter cone (Hario V60, Kalita, Kinto, Origami,...)
paper filter (bleached or unbleached)
Rinse paper with hot water to remove paper taste.
Add 15 gr of medium coarsed and fresh coffee grounds in the filter.
First pour 50g hot water in circles to the coffee grounds and let it bloom 30 seconds. This will enable the coffee to degaz the CO2 accumulated during the roasting.
Continue pouring 50g of water every 30 seconds, until you use the 225g of water. If the total time is higher or below the 2:30, re-adapt the grind size next time. If too fast, make it finer, if too slow, make it coarser.
Remove the filter and pour the coffee in a cup. Let it cool down a bit before drinking, you will better experience the subtile flavours when the coffee is not too hot.
Take the time to smell the aroma's and try to determine what tasting notes you experience.