Pour Over Brew Guide
When you’re new to the pour over, you’ll think you’re pretty cool with your scale and timer and fancy filters. So will your friends. It’s like you’re a barista or something.
- Pour Over
- Chemex filter
- Ground coffee (medium-coarse grind)
- A kettle with hot water, heated to about 205 degrees
- A scale, set to grams
- Timer – the one on your fancy phone is perfect
Place the filter into the brewer, creating a pocket with the 3 flaps against the pour spout.
Rinse the filter with hot water for about 5 seconds (to eliminate the paper taste, seal the filter to the brewer wall, and pre-heat the glass); slowly pour out the water, but don’t be tempted to remove the filter.
Add the ground coffee into the filter, gently shaking it to settle the grounds.
Place the brewer on the scale and tare it (Yes, cool barista, tare means to set to zero.) Start your timer.
In a circular motion, slowly and evenly pour over twice the hot water as you have grounds, until all are just saturated. 24g of coffee = 48g of water; 35g of coffee = 70g of water. Get it?
Let the coffee bloom for about 45 seconds. Your freshly roasted and ground coffee will puff up like a souffle. You don’t want to rush this process.
Next, evenly pour the remaining water over the grounds in a spiral motion, 70 to 100 grams at a time, always keeping the grounds under water.
Allow the coffee to drain into the bottom half of the brewer. Stop pouring at the desired weight. Patience, my friend.
Carefully lift out and discard the filter and grounds.
Stop reading this and go drink your coffee!
WANT SOME HINTS?
Try to avoid pouring directly in the center or around the edges of the filter. If the water level nears the rim of the pour over, pause for a moment to let it drain before continuing.