Pour Over Espresso
Make it a part of your morning ritual
The pour over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a cup or carafe. Pour over is also known as filter coffee or drip coffee.
Good filter coffee is clean, clear, and consistent. This is because the water is allowed to extract coffee oils and fragrances at its own pace and at its own pressure. The filter then catches a lot of oils, leading to a clean cup.
This makes it a popular choice for single origin coffees such as the bean ground & drunk decaffeinated coffee from a growing region in Peru. Pour over method allows the flavours and aromas to shine. Organic certified coffee is also a popular choice for this brew method as it highlights the integrity of organic growing and roasting on the palate.
Water to coffee brew ratio: 14 grams of coffee per 200-220ml of water.
Water Temp: 92-95 °C
Step 1: Fit the filter paper
Fit the filter paper and pour hot water over the filter paper and cone to saturate the paper and warm the cone. Discard the Water.
Step 3: Bloom
In a circular motion, gently pour a little water on the coffee then wait for 30 seconds, giving coffee time to de-gas for a more even extraction.
Step 4: Pour in remaining water
Pour the remaining water slowly and evenly in a circular motion about 2 centimetres from the cone. Avoid pouring water directly onto the filter paper.
Step 5: Brew
Let the water soak through the coffee. Total time should be approximately 4 minutes.
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