Pour Over Recipe
Ratio - 1 : 15 [Hot] & 1:10 [Iced]
*20g of medium ground coffee : 300g [Hot] & 200g [Iced] Coffee Extracted
All dripper brands are fine, but Hario V60, Kalita Wave or Origami is our go to drippers.
*Ratios and recipes are nearly identical whichever you use.
Preferably, heat the server before beginning the process
*This will keep the desired temperature of the coffee longer.
**Make sure to pour out the hot water before your begin!!
Rinse the paper filter (wet the paper filter with hot water)
*not only will this potentially reduce the papery taste in the cup, but will also keep the dripper warm as well.
For flat bottomed dripper, evenly surfaced coffee bed is preferred.
*There are lots of opinions out there, but the idea is to try to wet the coffee bed as evenly and quickly in the first pour.
First pour will be the “bloom” where you will pour 40-60 grams of water and wait 30~40 seconds depending on the roast date.
*This is the degassing phase of the extraction.
After blooming phase, you will pour (in a circle, slowly) up to desired amount of coffee. (300g for hot, 200g for iced).
*Again, there are many methods out there, so I recommend trying them all and find your method.
**For hot, it is also possible to extract 200~250g and adding water into final cup, which we tend to use often.
Don’t wait too long after coffee stops dripping, for the bitter taste might extract.
*Ideal duration for our coffee will be 1:30~2:30. Please be advised, but feel free to experiment too!