Pour Over

Getting Started

Pour over is a delicate and clean way of preparing filter coffee, that accentuates the sweet and tea-like qualities of well roasted coffee. Similar to a traditional drip filter, we use and recommend Kōno ‘Meimon’ pour over dripper cones as we feel they produce the cleanest and most complex cups.

You will need:

• A Kōno ‘Meimon’ Pour Over Dripper
• Kōno Filter Papers
• A set of pocket scales
• An electric or hand grinder
• An electric kettle
• 14.5g of Fresh, well-roasted filter coffee

Preparation

Boil fresh water in a gooseneck kettle. If using a Bonvita Electric kettle, set the temperature at 98ºC.

Fold the hem of the paper filter back on itself to create a perfect cone. Place it in the pourover cone and rinse the paper with about 2-3 cups of hot water so it is totally wet and translucent. Rinsing properly removes any papery taints from the cup.

Grind

Take your 14.5g of freshly roasted filter coffee and grind it at a medium coarseness (similar to sea salt).

Pour the ground coffee into the centre of your freshly-rinsed filter cone so it creates an even bed, ready for pouring.

Bloom

Start timer, add 50g of water and agitate slurry by passing a teaspoon through extraction bed four times.

Brew

At 30 seconds, add 100g of hot water to the coffee bed, pouring slowly from the kettle in a circular motion.

Then, at 1 minute, add 100g more water in a slow circular motion. Once all the water has been added, stir around the edge of the slurry with a spoon in a swift circular motion in order to create a vortex. This will draw the remaining water through the coffee bed and incorporate any dry grinds.

Aim for a total brew time around 2:15.

Enjoy!

Decant your finished brew and enjoy!