POUR OVER | CHEMEX | KALITA

Pour over is one of the most popular brewing methods in coffee, utilizing three designs of droppers that have become the centerpiece in specialty coffee companies, restaurants, and homes. Coffee lovers believe and appreciate the process of pour over. Enjoying the practice of grinding, blooming, and pouring hot water over the grounded coffee from a slow pour kettle. This approach has long had an appreciating approach to coffee drinkers.

Necessities

  • Chemex, Hario V60, or Kalita
  • Gooseneck Kettle
  • Coffee Scale (grams option required)
  • Filters for Chemex, Hario V60, or Kalita (varies depending on drip)
  • Ground Coffee

Coffee & Water

8oz – 290g water / 16g coffee

12oz – 420g water / 24g coffee

16oz – 530g water / 30g coffee

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STEP 1

Fill your kettle and set to boil.

STEP 2

Take a filter, open it up, and set it in the drip and rinse thoroughly with hot water. This will prevent any paper like taste that may appear in the brew. This will also pre-heat the brewer before you begin brewing the grounded coffee.

STEP 3

Weigh the coffee to its appropriate measurements.

STEP 4

Once the kettle begins to boil, pour the grounded coffee into the wet filter. Pour just enough to wet the grounds and allow it to bloom for forty five seconds. Blooming is an essential step for it allows the coffee to de-gas, enabling the water to produce the full potential of the coffee.

STEP 5

After forty five seconds, pour water slowly in a clockwise direction. Consistently pour the water in a small circular rotation until the pour is complete.

STEP 6

Once pour is complete, allow time for the water to disappear from above the grounds. Once the water disappears from above the grounded coffee the brew is finished.

Now, you’ve got the perfect cup of coffee to enjoy.