Pour-Over Drip

This method of coffee brewing can produce an excellent cup--flavorful, clean, with great fragrance.  To brew, no electricity is needed, gravity does all the work. The determining factors are freshness and quality of the coffee, grind, water temperature, time, and the filter itself.  Conical filters, the type generally used for pour-over brewers require a medium grind.  The grind should slow down the rate of flow sufficiently to allow good infusion and extraction, extracting out the most flavor, but without clogging up the filter.  Use two tablespoons (approx. 14 gm) of coffee per six to eight ounces of water. 

Add Water and Stir

• Bring freshly drawn, filtered cold water to a boil (about twice the amount needed for brewing).
• Insert paper filter into cone holder and "rinse" the filter with about half the boiled water. This helps remove some paper-taste from the filter, and any loose micro-fibres.  We recommend oxygenated filters.  Dump out remaining water, and set cone onto coffee cup or mug.
• Grind coffee for Medium grind, and transfer into filter.  Two tablespoons makes a great large mug of coffee.
• By now, the boiled water should be just the right temperature.  (30 seconds cooling after boiling).  Pour a small amount of water over the coffee, just enough to wet the grounds.  Freshly roasted coffee will "bloom" as carbon dioxide is released from the coffee.  Let the water absorb into the coffee for 20-30 seconds.
• Now slowly add more water, but just to the level of the coffee.  Avoid pouring water directly on the paper filter.  As the water passes through the filter, slowly add the remaining water using a criss-cross or circular motion.
• Enjoy a great cup of Pour-over Drip Coffee!