pour over methods - Kalita Wave, v60, chemex
Pour over is one of the most versatile coffee brewing methods. Below is a tried and true formula that we use every day.
What you’ll need to get started:
- Start with fresh ground Path coffee.
- Filtered water at 205 degrees.
- A pour over method like a Kalita Wave.
- Kalita Wave 185 white filters.
- A Kalita server to brew into.
- Small spoon.
The recipe below produces a rich and balanced cup of coffee. The the pour over method tends to present a coffee’s cleaner and crisper side since it is a filtered method.
- Portion out 32g of Path coffee.
- Grind your coffee fresh on a medium setting to start. You will adjust this if needed later.
- Place your dripper onto the server and insert the paper filter. Pour enough water over the filter to wet it and pre-heat your dripper and server. Discard the water after a few seconds.
- Add your ground coffee to the filter and shake it to level it out.
- Place your dripper with coffee and server on your scale and tare it out.
- Make your first pour, or the “bloom”, using three times the amount of water to coffee. In this case it would be 90g. Pour in a circular motion making sure to saturate all the grinds. Set your timer at the same time you make your first pour.
- Use the spoon to stir your coffee, making sure all the grinds are saturated. You don’t want any large bubbles coming to the surface after this first pour.
- At 30 seconds start your second pour. You will pour in a circluar motion till you hit 212g. Let the coffee slurry drip out a bit and then start again to 312g. Repeat these steps till you hit 512g of poured water.
- After the final pour gently swirl your coffee so that the bed of grinds levels out and you have an even extraction all the way through.
- Ideally you should see the water dip below the bed of coffee around 3.5 minutes.
The pour over coffee brewing method is one of our favorite ways to brew coffee on the weekend. It’s a great way to connect with your coffee and if you are inclined you can experiment with grind size and pouring methods.