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High altitude roasted specialty coffee
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The pour over brewing method is very simple and old school as there’s no machine in your way, no flashing green lights, no electric power cords. Yet the coffee brewed with this technique is very delicate and complex. This simple experience gets you in tune with your coffee.
Bring at least 600 grams of water to a boil.
Grind 30 grams of coffee to a coarseness resembling sea salt. If you are using a single-origin coffee that is lightly roasted, we recommend slightly less coffee: 23 grams for 350 grams water.
Place a paper filter in the dripper. We recommend to always wet the filter with hot water and then removing the water before further proceeding with brewing.
Add the ground coffee into the filter and gently tap it to even the surface of the grounds. Place the brewer on a carafe or cup, place this set-up onto a digital scale and set it to zero.
For this coffee preparation, there will be a total of four pours. This is the first pour and the most magical one as you will see the coffee “bloom.” As hot water first hits the grounds, Co2 is released creating a blossoming effect, causing the grounds to rise up.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady corkscrew toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are soaked, even if you have to add more water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
As for the second pour, you are starting in the center of the grounds and pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge. This helps to keep grounds from being trapped in the ripples of the filter and removed from the rest of the extraction. Add about 90 grams of water, resulting in a total weight of 150 grams. The aim of this pour is to sink all grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to pass.
As the blend of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour. This brings the total weight up to 250 grams and should take you 15–20 seconds.
When the water and coffee from the third pour drop to the bottom of the filter, conduct the final pour. Add 100 grams of water, bringing the total up to 350 grams of water. The final pour should take about 20 seconds.
Pour your coffee in cups right away and enjoy!