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PourOver

Your coffee routine will never be the same again. Pour-over is a more complex brewing method that enhances the flavors and aromas creating a delicious cup of coffee. 

Making the right Pour-over Coffee requires: the right equipment, coffee grind size, water temperature, coffee amount and right brewing time.

WHAT YOU'LL NEED:

Any Pour-Over machine

Grinder 

Filter 

Digital scale  

Kettle / Water  (200 degrees Fahrenheit)

Timer 

Coffee  (Medium Grind)

BREWING TIME: 2-3 Minutes

SERVING SIZE: 1

TIPS:

Water should be 200 degrees Fahrenheit at all times in the brewing process. If you do not have a thermometer wait for the water to hit a boiling point and remove from heat. Wait 30 seconds before brewing. 

LET’S GET STARTED:

1.

Using the digital scale, weigh your coffee. For this specific brewing method we recommend keeping a 1:13 ratio. This means that for every 26 grams of coffee to 340 grams of water. This will give us 10 oz Coffee or about 1 mug of Coffee. Medium Grind is recommended for Pour-Over brewing (table salt texture).

2.

Start the process by placing the filter inside the Pour-Over machine and damp all corners with hot water (roughly 200 degrees Fahrenheit). This will eliminate any paper residue and order.

3.

 Discard the hot water and place the grind coffee into the filter. Give the machine a little shake in order to distribute the coffee evenly across the flat bottom.

4.

Zero scale, start timer and add water. Pour 40 grams of hot water from the kettle into the coffee in slow concentric circles hitting every corner. Letting it sit and bloom for 40 seconds.

5.

After the 40 seconds, continue adding the 300 grams of hot water from the kettle in very slowly concentric circles. Stop pouring once you hit 340 grams of hot water in total and let the Coffee drain.

6.

After the drawdown is finished ( around 2 minutes and 30 seconds). We should be left with a flat base of ground coffee at the bottom of the brewing filter.

7.

Remove filter and dripper.

Pour Coffee into a mug, Enjoy!

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