Pour-Over Brewing Guide
What You Need
- Coffee maker (preferably one that produces hot enough water)
- An oxygen cleansed filter
- Burr grinder
- Filtered water
- Measuring cup
- Mug or decanter
Bring at least 20 ounces of fresh, filtered water to a boil.
Grind approximately 3 T of coffee coarsely, resembling sea salt. For lighter roasts, try using a bit less coffee: approximately 1.5 – 2 T of coarsely ground coffee.
Place a fresh filter in your dripper.
Pour hot water over your empty filter, and discard the water. This will warm your dripper, and remove any paper taste.
Add your ground coffee to the filter, tap the edge to level out the surface, and place your pour-over brewer on a cup or carafe.
This will be the first of four pours, and the first is the most dramatic because the ground coffee will “rise” before you. Slowly (over 15-20 seconds) pour the first ¼ of your water over the ground, starting at the outer edges and moving inward. Allow the coffee to drip for another 30 seconds before moving to your next pour.
This time, begin in the center and make your way to the outer edges. This pour should even out the surface of the grounds, and allow the water to more evenly extract the flavor. Again, allow at least 30 seconds to pass after your pour. Repeat this two additional times, using all your water.
Enjoy an amazingly crafted cup of coffee!