How to make pour-over coffee
A starting recipe for pour-over coffee, from the ratio and the water temperature to the bloom and the pour.
- Wide 16:9
- Paper look
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Transcript
For pour-over coffee, you need a dripper, a paper filter, ground coffee and hot water. It makes a clean, light cup of coffee.
A good starting point is 20 grams of coffee for 320 grams of water. Grind the coffee medium fine, about as fine as table salt.
Heat the water until it is just below boiling, around 94 degrees Celsius.
Put the filter in the dripper and rinse it with hot water. This washes out the paper taste and warms the dripper. Pour that water away.
Add the coffee and pour about 40 grams of water, enough to wet all of it. Wait 30 to 45 seconds. The coffee lets out gas and puffs up.
Then pour the rest of the water slowly in small circles, in a few rounds. The whole brew takes about three minutes.
If it tastes bitter, grind a little coarser next time. If it tastes sour or weak, grind a little finer.
