Pour over

1. Boil water and allow to cool to 90–96 ° C.
2. Place a filter in pour over-The brewer and rinse it with hot water.
3. Add freshly ground coffee (eg 20 g) and make blooming with about 40 g of water.
4. Slowly pour into the rest of the water into circular movements.
5. Let all water flow through (a total of about 300-340 g of water).
6. Clear! The brewing time should be about 3 minutes.
   
   

The difference is in control and taste. Pour over Coffee is brewed by hand where you yourself control water flow, temperature and time. It gives a cleaner, more complex taste profile. Machine brew coffee is automated and simpler, but often provides a less nuanced cup and less control over the extraction.

Most ground coffee varieties work to pour over, But the result depends on grinding degree, roasting and personal taste preferences. Do you want a clear and fruity cup? Choose a light roasted special coffee, preferably single Origin from eg. Ethiopia or Colombia. Do you prefer a fuller, rounder taste? Then intermediate or mixtures can fit better. Test yourself - pour over Shop just as much About Taste like About technique.

A pour over-brewing should take between 2.5 and 4 minutes Total - from the first pour to the last drop. Time is affected by the amount of coffee, grinding degree, water flow and filter type. Too short brewing time can give thin taste, while too long at risk.

Blooming is the first step in pour over-The brewing where you cause the coffee with a smaller amount of water (about double the weight of the coffee) and wait 30-45 seconds. It releases carbon dioxide that remains after roasting, which helps evenly extract the flavors of the coffee. Skipping Blooming can lead to uneven brewing.

Use one Middle Fin Grind, much like table salt. Too nice Grind makes the coffee brew too slow and become bitter, while too rough Grind Provides too fast brewing and thin taste. Adjust grinding after brewing time and taste results - small changes make a big difference.