BREWING GUIDE

POUROVER

Time:   3 to 3.5 minutes
Raio:  15/1
Yield:  apx one 11 oz cup

WHAT YOU WILL NEED

Digital scale

345 ml of water

Timer

23 gm fresh, tasty coffee

WHAT YOU WILL GET

Pourover coffee, also known as manual brewing, is similar to traditional automatic coffee brewers, except you control all the variables resulting in a perfect cup. For what pourover may lack in body compared to french press coffee, it certainly makes up for it in its shine and clean cup. Lighter in body, big in expressive taste and exciting acidity. Pourover is not near as intimidating at it may seem. You can do it.

There are various styles and versions that serve with pourver devices. For this guide I will be using the December dripper. This particular device uses Kalita-style paper filters. Much of what we cover here can be applied to most pourover devices.

For use of the Chemex brewer, please see extended guide below

WHAT YOU WILL DO

Step 1:

Heat enough water for 345 ml and some extra.  Heat between 200º to 205º.  Alternatively, let water come to a boil, rest for 30 seconds, then use.

Step 2:

Grind 23 gm of fresh coffee to medium coarseness.  Coarser then table salt; just as you would use for a regular filter coffee.

Step 3:

Place paper filter in the device and place the dripper on a coffee cup or serving decanter. Pre-heat device by running a wash with your heated water through the filter.  Swirl water in the server to heat sides.  Dispose of water. 

Step 4:

Drop 23 gm of freshly ground coffee in paper filter, level coffee bed with a quick shake, and zero out digital scale.

Step 5:

Pour 60 ml of heated water (200ºF to 205ºF) over the grinds, starting in the center and moving in concentric circles around the dry coffee grinds making sure all dry coffee is covered evenly with water. By holding the edges of the brewer, spin the coffee slurry to ensure any dry clumps are broken up. Wait and let rest for 30 to 45 seconds.

Step 6:

Slowly apply the remaining 285 ml (total 345 ml) of your heated water, starting in the center of the coffee bed and moving in concentric circles around the coffee slurry. If your coffee is fresh, you will see your coffee bed swell up and froth the moment you start applying the water. This is CO2 escaping the coffee particles. This is called bloom and this is a good sign of freshness.

Step 7:

Once finished pouring your target amount of water, allow the slurry to drop a little and grab the sides of the dripper and give the slurry a spin or two.  This allows any grinds that cling to the sides to become free.

Step 8:

Just before the coffee slurry fully drops, give the slurry one more good spin to capture any clinging grinds off the sides. This action ensure that all the coffee gets to play and, in turn, develops an even extraction for tastier coffee.

Step 9:

Pour into your favorite coffee cup and enjoy the moment.

FOR CHEMEX BREWERS

SOME TIPS FOR CHEMEX BREWERS

Brewing with Chemex devices pretty much use the same priciples as the December dripper. Chemex brewers use Chemex filters specifically. There two different styles of Chemex paper filters (round and square), but they generally function the same way. When folded properly, one side of the filter has one filter layer, the other side will have three layers.  The three-layer side is placed against the spout on the Chemex device.

The layers keep the filter from collapsing in to the spout, which will slow down the brewing flow rate. Because of the one open channel with which all of the brewing coffee drops, a coarse grind is necessary for the best extraction. The exception to this would be the small Chemex device, the Funnextm.

I like to use a heated spoon to mix up the coffee slurry when doing the first pour to ensure all grinds get properly wet.