Pour over is a special manual drip brewing method that allows for a high level of control over the results. Using a cone designed to hold a filter and coffee grounds, hot water is slowly poured in a spiral pattern over the grounds and collected in a cup below.
Step 1: Weigh out and grind your coffee, set aside.
Step 2: Take the Hario filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.
Step 3: Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavour of paper).
Step 4: Place the mug on your scale, and the brewer on the mug. Add your coffee to the filter. Tare (clear) scale.
Step 5: Start your timer and slowly pour in 30g of recently boiled water to wet all grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.
Step 6: Slowly pour an additional 150g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.
Step 7: Finally, add the remaining 140g of water in a circular motion and let the coffee filter through.
Step 8: Allow coffee to fully draw down for a total brew time of 3:30 mins.
Pour into the cup and enjoy!
