Drip Coffee Guide
Pour-over is a great way to brew a complex and delicate Coffee. It is a versatile brewing equipment that allows control over all of the key variables of brewing; i.e dose, grind, temperature and time etc. We recommend this brewing method to anyone who enjoys their coffee black, preferably light roast.
What you need :
- Pour Over Dripper or Cup.
- Pour Over filter paper
- 20g or 2 scoops of grinded coffee
- Tablespoon
- Cup
- 240ml of water at around 90 – 95°C
- Kettle to pour water
- Scales, if possible or visual reference.
Brewing Guide:
- Place the filter paper in dripper cup and rinse with hot water over your cup.
- Discard this water, and place the dripper back on the cup.
- Add 20g of grinded coffee into your filter.
- Pour 60ml of hot water over the grinds. The bubbles you see and rising bed of coffee is called bloom. Stir a few times to lightly mix the coffee grinds, and leave for 30 seconds.
- Pour 60ml of water every 30 seconds until you have poured 240ml.
- Let the brew drip through the filter.
- Once all the water has passed, remove the dripper cup and discard the used coffee and filter paper.
- A delicious cup of coffee is ready to serve.
Things to keep in mind:
- Rinse the filter paper as it will remove any taste of paper. Darker roasts require a little lower temperature water (85 – 90°C). If the water temperature is too high, the brew will taste bitter.
- Lighter roasts require higher temperature water (90 – 95°C) as light roasts are dense and requires high temperature water to extract the flavors.
- A ‘bloom’ is the first pour into your coffee to release carbon dioxide which you can see in the form of tiny bubbles being released in your coffee.
- Stirring the coffee grinds in your first pour is essential in light to medium roasts since it helps further release trapped gases allowing the remaining water to absorb more flavors from your coffee grinds, and to reduce sourness in your cup.
