Yields: 1 serving Prep time: 2 minutes Brew time: 3-5 minutes

Ingredients & Equipment:

Coffee: Whole beans, to be freshly ground

Water: Filtered water is recommended for best taste

Pour-over dripper: (e.g., Hario V60, Kalita Wave, Chemex)

Paper filter: Specific to your dripper type

Gooseneck kettle: For precise pouring

Burr grinder: For consistent grind size

Digital scale: For accurate measurements (coffee and water)

Timer: To monitor brew time

Mug or carafe: To brew into

Key Parameters:

Coffee-to-Water Ratio: A common starting point is a 1:15 to 1:17 ratio. This means for every 1 gram of coffee, use 15 to 17 grams (or milliliters) of water. For example, for a single 10 oz (approx. 300ml) cup, you might use 18-20 grams of coffee. Adjust to your preference.

Grind Size: Aim for a medium to medium-fine grind. It should resemble coarse sand or fine table salt. If your coffee tastes weak or sour, try a finer grind. If it's bitter, go coarser.

Water Temperature: The ideal water temperature is 195-205°F (90-96°C). If your kettle doesn't have a temperature setting, bring water to a boil and let it sit for about 30 seconds. Lighter roasts can benefit from temperatures on the higher end of this range, while darker roasts may do better with slightly cooler water to avoid over-extraction.

Instructions:

Heat Water: Heat your filtered water to the desired temperature (195-205°F or 90-96°C).

Grind Your Coffee: Weigh your whole beans using the desired ratio and grind them to a medium to medium-fine consistency.

Prepare the Filter: Place the paper filter into your pour-over dripper. Pour some hot water over the filter to rinse it and preheat the dripper and your mug/carafe. This removes any papery taste and helps maintain a stable brewing temperature. Discard this rinse water.

Add Coffee Grounds: Add your freshly ground coffee to the filter, gently shaking it to level the bed of grounds. Place the dripper and mug/carafe on your digital scale and tare it to zero.

The Bloom (First Pour): Start your timer. Pour a small amount of hot water (about 2-3 times the weight of the coffee grounds, e.g., 40-60 grams of water for 20 grams of coffee) evenly over the grounds, ensuring all grounds are saturated. You'll see the coffee "bloom" or de-gas (bubble up). Let it sit for 30-45 seconds. This step is crucial for releasing CO2 and allowing for a more even extraction.

Continue Pouring (Main Pours): After the bloom, continue pouring the remaining water in slow, steady, and controlled circular or spiral motions. Start from the center and move outwards, then back towards the center. Avoid pouring directly onto the filter paper. You can do this in stages (pulses) or one continuous pour, depending on your preference and dripper type. If using pulses, you might add 100-150g of water at a time, waiting briefly between pours. Aim for a consistent pour rate. A gooseneck kettle offers the best control.

Monitor Brew Time: The total brew time (including the bloom) should typically be between 2.5 to 4 minutes, but this can vary based on the amount of coffee, grind size, and dripper.

Finish and Enjoy: Once all the water has dripped through the grounds, remove the dripper. Your coffee is ready to enjoy!

Adjust and Experiment: Taste your coffee. Is it too weak, too strong, too bitter, or too sour? Use this feedback to adjust your grind size, coffee-to-water ratio, or water temperature for your next brew. Don't be afraid to experiment to find what tastes best to you.

Tips for Success:

Freshness is Key: Use freshly roasted coffee beans and grind them just before brewing for the best flavor.

Water Quality Matters: Good quality water makes a big difference. Avoid tap water if it has a strong taste or odor.

Consistency is Crucial: Pay attention to your measurements, grind size, water temperature, and pour technique to achieve consistent results.

Clean Equipment: Clean your brewing equipment regularly to prevent a buildup of coffee oils, which can affect the taste of your coffee.

Enjoy your perfectly brewed pour-over!