Coffee | Hot | Pour Over

Drip coffee is as simple as “hot water over burnt beans”. By paying attention to a few things though, we can yield a delicious cup of coffee each time we go to make one.

This recipe applies to a v60, chemex, or any other filter method where water is “poured over” the grounds. For 1 big mug, I use 20grams of coffee and target 320grams of water, a 1:16 ratio.

My method is just 2 pours, taking a total of ~ 3minutes

  1. First pour “blooms” our coffee with 4x its weight in water

    1. eg: 20grams of coffee = 80grams of water

  2. Gently agitate the slurry within the first 15 seconds by stirring gently

  3. At the 45-second mark, we pour the remaining amount of water in (240grams) in a zig-zag pattern back and forth to coat all the grounds

  4. Once you hit your total brew weight, pick up the brewer, give it a swirl and gentle tap before resting it back in place

  5. The ideal brew time is 3 minutes (up 3:30 is fine)

    • Nailing the grind size to hit the time target is the key.

      • if it is faster than 3:00, grind finer next time

      • If it is longer than 3:30, grind coarser next time