Pour Over

What You'll Need

• As much coffee as you’d like to brew. We like 45 grams of fresh roasted, whole bean coffee for two, 12 oz cups of coffee.
• 750 grams of filtered hot water, plus a little extra to rinse your filter (but not too hot! 200F is just right).
• Chemex, coffee cone, or dripper of your choice
• Paper filter
• Grinder (we love Burr grinders)
• Gram scale
• Kettle
• Timer
  

Step 1

Measure out enough water for the amount of coffee you want to brew, plus a little extra to rinse the filter, and bring it to 200F. Our favorite ratio is 45 grams of coffee to 750 grams of water.

Step 2

Place the paper filter in your vessel, and rinse it with hot water. Discard the water.

Step 3

Measure and grind your beans to a medium-coarse grind just prior to brewing. The right grind will look like kosher salt. Add ground coffee to the filter, and shake to level.

Step 4

Bloom your coffee by adding 100 grams of water to wet all of the grounds, and wait 30 seconds.

Step 5

Pour your water in a swirling motion over the grounds until you reach 200 grams. Wait one minute, then pour more hot water to reach 300 grams. Repeat this every 30 seconds until you reach 750 grams. When you reach 4-5 minutes on your timer, you’re ready to take a sip.