The term ‘pour-over’ refers to a number of brewing methods based on percolation.
All these methods share the same basic principle they pass through the coffee and draw out the flavor along the way.
- Pour hot water through the carafe (and filter if using a metal one) then discard as needed.
- Spoon required amount of medium/coarse ground coffee into filter.
- Heat measured water to as close to 96°C (205°F) as possible (returning to heat to maintain temperature).
- Pour a little water evenly over the coffee, getting it evenly wet, from the centre outwards.
- Leave for 30 seconds to allow carbon dioxide gasses to escape. The coffee will start to ‘bloom’ or dome.
- Pour in short, even shifts, maintaining the bloom for 3 minutes.
Done, dusted and delicious.
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