Top tips for pour over coffee
We’re often asked which of our coffees work best for filter so here’s the lowdown on our favourite pour over coffees and recipes that make our coffees sing. Enjoy!
Uganda Kyondo
Tasting Notes: Sweet, tropical ripe red berries, boozy
Varietals: Various Heirloom Varietals, SL14 & SL28
Process: Natural
MASL: 1600 - 2000m
YOU NEED:
20 grams of coffee to a medium to coarse grind / 300ml hot water at 92 degrees
V60 dripper / V60 01 paper / cup to brew into
Scale / kettle (gooseneck preferable but regular works fine too)
We used the Tetsu Kasuya 4:6 method as we found a longer brew extracted more of the boozy berry notes and a shorter first pour enhances the sweetness.
Pre-heat the cup you’ll be drinking your final cup from. Empty it out and to begin, pre-rinse the filter. This avoids a papery taste in your final brew. Pour 50g of your hot water slowly in concentric circles for 10 seconds. Leave for 30 seconds to bloom.
At 0:40, pour 70g of water. At 1:20 pour 60g of water. At 2:00 pour another 60g of water and your final pour of 60g will be at 2:30.
The pour over should be completed by 3:30.
This method can be used for any of the coffees we recommend for filter. Our top tip is to use less water in the first bloom to enhance sweetness or add more water to enhance the acidity and adjust the rest of the brew accordingly.
Costa Rica Finca Casa de Piedra
Tasting Notes: Cherry brandy, dark chocolate, raisin
Varietals: Red catuai
Process: Natural anaerobic
MASL: 1600m
YOU NEED:
20 grams of coffee to a medium to coarse grind / 300ml hot water at 94 degrees
V60 dripper / V60 01 paper / cup to brew into
Scale / kettle (gooseneck preferable but regular works fine too)
Pre-heat the cup you’ll be drinking your final cup from. Empty it out and to begin, pre-rinse the filter. This avoids a papery taste in your final brew. Pour approximately 50g of hot water into the dry grounds. Start in the centre and form gentle circles to the outer part of the filter. Make sure to evenly saturate the coffee grounds and let it bloom for 30 seconds.
Add 100g more of your hot water in slow circles, with an even pour. Allow around 40 seconds for the water to drip through.
Add another 100g of hot water in the same motion. Swirl the dripper to ensure even extraction.
Finally. finish with the last 50g of hot water, pouring directly into the centre. Total brew time should be around 3 to 4 minutes.
Sebastian Ramirez Honey Co-ferment Pink Fruits
Tasting Notes: Watermelon, strawberry, green apple
Varietals: Pink Bourbon
Process: Honey Co-Ferment
MASL: 1700m
YOU NEED:
16 grams of coffee to a medium to fine grind / 250ml hot water at 94 degrees
V60 dripper / V60 02 paper / cup to brew into
Scale / kettle (gooseneck preferable but regular works fine too)
Recipe makes one large cup or two smaller.
Pre-heat the cup you’ll be drinking your final cup from. Empty it out and to begin, pre-rinse the filter. This avoids a papery taste in your final brew.
Start timer. Pour approximately 40g of hot water on top of your coffee grinds. Swirl the coffee and water mix (often called a slurry) for around 20 seconds until the coffee is fully saturated with water. Allow to bloom.
At 40 seconds, begin pouring from the centre and slowly increase the circle. Then pour in concentric circles ensuring the coffee on the edges of the paper filter are incorporated. Do this until you reach 250g of total water. Using a spoon, gently stir around the edges or swirl it in a circular motion. This draws the coffee away from the edges and allows it to draw down.
The total time will be between 2:30 and 3 minutes.
We recommend our lighter fruitier roasts for filter to bring out the juiciest tasting notes. Happy brewing!