The pour-over method involves pouring hot water through coffee grounds in a filter, most of the times by hand pouring. Pour-over is a delicate method that accentuates subtile flavours and aromas.
WHAT YOU'LL NEED (for 1-3 cups)
20g freshly roasted filter coffee
300g filtered water heated to 92-95°C
filter cone (Hario V60, Kalita, Kinto, Origami,...)
paper filter (bleached or unbleached)
Ratio : 1:15
Target TDS: 1.25-1.35
Rinse paper with hot water to remove paper taste. Don't forget to drain this water for the next steps.
Grind 20gr of fresh coffee beans and add them into the filter.
We recommend a medium coarsed grind size for a bright and fruity cup (24 clicks on Comandante).
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 hit the 300g of water. Stir lightly if necessary halfway through the process.
If the total time is higher or below the 2:30 -3:00, 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 subtle 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.
Don't hesitate to tag us on instagram @gustcoffeeroasters if you're trying out this recipe !