Welcome back to our series, “How to Brew”!
We’ve taken you through brewing the perfect Chemex, the most delicious French Press and now it’s time to learn how to brew the perfect pour over, a method that’s growing in popularity. People always ask us what’s the big difference between, the Chemex, and the V60 Pour Over – in reality, not that much! It’s simple, easy and quick!
Heat filtered water until it reaches a boil and then remove from heat for 30-45 seconds, allowing the water to reach the ideal temperature of 205 degrees.
Measure 2 rounded tablespoons of whole bean coffee for every 6 ounces of water used in brewing.
While water is heating, grind the coffee to a medium-coarse size. The grind should be fine enough to stick together if pinches, but remain large enough to be seen as individual grounds.
Place unbleached paper filter in the top of your pour over.
Pour small amount of hot water into unfilled filter and discard the water from carafe.
Pour freshly ground coffee into the filter.
Slowly pour water into the center of the grounds, and in a circular pattern, work your way to the outer edge towards the filter. Wait 30 seconds for coffee to absorb and expand before adding any additional water.
Continue slowly pouring water into the grounds using previously mentioned circular motion. Maintain a slow but steady pace of pouring to ensure water level is consistent in the grounds throughout process.
After fully draining, remove the filter and enjoy a delicious cup of Grounds & Hounds coffee!
That’s it! Sip. Smile. Enjoy.
See you next time on “How to Brew”!
Looking for a sweet, spiced addition to your morning arsenal? Look no further! Café de Olla is one of our favorite ways to mix up our coffee brewing routine.