Pour Over Coffee Recipe & Instructions

Ingredients

This recipe uses a 17:1 water to coffee ratio.

• 30g of coffee. For best results, use fresh, whole bean coffee and then grind using a medium-course setting.
• 500g of water

Makes two 8-10 ounce cups of coffee.

Adjust the water-to-coffee ratio and grind setting to your liking.

It’s recommended that you use a coffee or kitchen scale to accurately measure your water and coffee. You can either heat the proper amount of water or weigh the water as you poor. With practice, either will produce an excellent cup.

Instructions

• Heat 500g water to 195-205º F. This is the ideal temperature range which allows for the best coffee extraction. If you are using a kettle without temperature control, remove the kettle from the burner and let the water cool for 60 seconds before pouring. Using boiling water can lead to burnt grounds and/or over-extraction.
• Pour enough water to just cover the grounds and let sit for 60 seconds. This is known as the bloom phase. If you are using a scale, pour double the weight of the coffee used. In the case of this recipe, you would pour 60g of water. Again, wait 60 seconds.
• Pour approximately 2/3 of the remaining water, gently swirl the funnel, and let the water–now known as the slurry–drain approximately 1/2 way. If using a scale, you will pour 300g of water.
• Pour the remaining water, or 200g if using a scale. Gently swirl to settle the grounds to create a flat bed of coffee. 
• After brewing is finished, enjoy!