Manual coffee-making methods are increasing in popularity due to low cost tools, simplicity and control over the end product. The final cup is similar to that of a drip coffeemaker, but noticeably more delicate and complex. The visual experience enjoyed with this routine, gets you in tune with your coffee!
|What you’ll need:|
|Pour over dripper|
|2½ - 3 minutes|
Bring at least 600 ml of water to a boil.
Grind 30g of coffee (3 tbsp) to a coarseness resembling sea salt.
Place a filter in the dripper. Wet the filter with hot water and then dispose the water before proceeding with brewing.
Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on your cup, place this entire set-up onto a digital scale, and set it to zero.
There will be four pours in total. Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60g. Make sure all the grounds are saturated, even if you need to add a little water. Give the coffee an additional 30 seconds to bloom before moving on to the second pour.
Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Add roughly 90g of water, bringing the total to 150g. The goal during this pour is to sink all of the grounds on the surface of the bed, allowing water to more evenly extract the grounds. Allow 45–65 seconds before the next pour.
Now pour 100g of water using the same pattern as the second pour. You have now poured a total of 250g of water.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add another 100g (350g of water in total).