Coffee14g - 20g per cup, dependent on taste.
Water250ml per cup
GrindFilter or medium-fine
To start, heat your water. If you don’t have a temperature control kettle, bring your kettle to the boil and wait for one minute until it has cooled to 95°C.
While your water is heating, place a filter paper in the filter cone and place on to your jug or cup.
Pour a little hot water over the filter paper to dampen it and to warm the jug or cup underneath. This will remove any paper taste. Then discard the water from the jug or cup.
Next, we move onto the coffee. For pour over, use a filter or medium-fine grind. This allows the water to pass through the coffee more easily when brewing. For the best results, we advise grinding coffee just before you brew it. The fresher the grind, the better the taste.
Weigh your coffee, we recommend between 14g – 20g of coffee per 8oz cup/230ml water. How much you use is really down to your own preference. If you prefer a stronger brew, use more coffee. Likewise, if you prefer a cup that is not a strong, use less coffee.
Add the coffee to your cone, ensuring the grounds are as level as possible.
Gently wet the grounds until they are just covered with water. This allows the grounds to swell and evenly absorb the water. We call this process ‘blooming’, where the coffee degasses, releasing any built up carbon dioxide.
Wait for 30 seconds, then pour on more water in a circular motion. We recommend that you pour in three stages, pausing between each to let the water filter through. It should take around 2 minutes for the water to filter through the grounds. If this process is too long, the coffee can become over extracted. Whenever making pour over, it is important to pour the water in a pulsing motion. We create this by rotating the kettle and pouring in a circular motion, finishing the pour in the middle of the cone.
Remove the cone from your jug or cup and enjoy!