The Perfect Pour

If you are tired of brewing stagnant, flat coffee in your home, and you would like to learn to make an exquisite cup, that tastes just like your local coffee shop; might we suggest a pour over coffee?  This is a simple process to do at home, and a delicious way to experience all the unique flavors of your coffee.

Increasing your knowledge about the processes at work will help you change that sour cup of coffee into a perfect tasting cup with twill impress even the most stalwart coffee snobs.

So Here's What To Do:

Prep Your Gear:
-Pour Over (We prefer the Hario V60)
-Filters 
-Coffee Grinder (We recommend a Burr Grinder like a  Baratza Espresso Grinder)
-Coffee (Ask Our Barista's For Recommendations!) 
-Gooseneck Kettle 

Set up your gear:
-Wet the filter (this cleans off any paper sediments)
- Grind about 1.2oz Coffee Per 12 oz cup on a Course Grind
-Heat fresh water to 205° F
-Clean water = Clean coffee.  Don't use water that you wouldn't drink.  

Let's Do This:
-The First pour is known as the bloom pour. The basic process for Coffee Blooming is to pour the hot water over the top of that coffee to saturates all of the grounds.  This will help with an even extraction.
-Continue to pour the hot water in a circular motion, starting from the outside to the inside at each pour-working your way to the middle. 

​Fill your cup and Enjoy! 

Notes:
Using a consistent water to coffee ratio will help you with your dose. Then you can adjust for taste. As a general rule, we suggest about a 1:17, coffee to water weight ratio. In other words, for the Chemex we use 42 grams of coffee and about 700 grams of water.

make adjustments! If your coffee tastes weak or sour, you should adjust your grind to make it finer. If it tastes too bitter, adjust your grind to make it coarser.

Image from @dwellingbeautyco
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