Pour Over Vessel ( i.e. Chemix, V60)
42g Coffee beans
700g/ml hot water 205 degrees
1. Start Water
Start by boiling water and letting it cool to 205°F/96°C. This temperature is optimal for brewing coffee with this method.
2. Measure & Grind
While the water is heating, grind 42g of coffee beans to a medium-fine consistency, similar to sea salt.
3. filter & GroundsPlace a paper filter into your pour-over dripper and rinse it with hot water to remove any papery taste. Add the ground coffee to the filter and tap it gently to level the coffee bed.
Pour about 100g/ml of hot water over the coffee grounds, starting from the center and moving outwards in a circular motion. This is called the bloom, and it allows the coffee to release gases and pre-infuse for optimal extraction.
5. 200g/ml Hot Water
Wait for 30 seconds, allowing the coffee to bloom, and then pour the remaining hot water over the coffee in a slow, steady stream. Pour in a circular motion and try to keep the water level steady, avoiding pouring too fast or too slow.
6. 2 Minute Mark
Once you have added all the water, wait for the coffee to drip through the filter into the cup or carafe. This should take about 3-4 minutes.
7. Discard groundsRemove the filter and discard the coffee grounds.
8. Enjoy!Serve the coffee immediately and enjoy the smooth and aromatic flavor that the pour-over method produces.
Remember that the ratio of coffee to water can be adjusted to your personal preference. With this recipe, a ratio of 1:16.6 is used (42g of coffee to 700g/ml of water), but you can adjust the ratio up or down depending on how strong or weak you prefer your coffee.