The Pour Over
21 GRAMS COFFEE | 340 GRAMS WATER | 2:30 BREW TIME
Weigh & Heat
Weigh out 21 grams of coffee and heat your water to 200ºF.
Use a bit of hot water to rinse your paper filter and heat your dripper & decanter.
Grind & Dump
Grind the coffee medium-fine (texture of table salt) and dump into your pre-rinsed filter.
Time & pour
Start your timer and begin adding water until the grounds are fully saturated.
Let it bloom
Let your coffee bloom for 30 seconds
Slowly add more water, pouring with your kettle in a small, circular pattern.
Continue pouring until your scale reads 340g (around the 2:00 mark), then let it drip through.
Serve, and enjoy!