How to make coffee as a pour over
Fill your kettle and set to boil.
Weigh out whole bean coffee and then grind it into a medium fine, salt consistency.
Place a filter in the dripper.
Wet the filter with hot water and then dump the water out and/or use it to water your plants.
Shake the ground coffee into the filter and gently tap it to level the surface of the grounds. Place the brewer on a vessel or cup, then move this entire set-up onto a scale, and set it to zero.
There are four pours total for this process. The first pour is when the coffee will “bloom.” As hot water first makes contact with the grounds, Co2 is released causing the lovely rise of a coffee-crusted bubble within your brewer.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 50 grams. Make sure all the grounds have made contact with the water. The pour should take about 15 seconds. Let the coffee sit an additional 30 seconds to drip before moving on to the second pour.
Pour in a steady spiral from the center toward the outer edge and then back to the center. Add roughly 100 grams, bringing the total to 150 grams. During this pour you want to mix the coffee, allowing water to evenly extract the grounds. Allow 45–65 seconds to elapse.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 150 grams of water using the same pattern as the second pour. This brings the total up to 300 grams and should take 15–20 seconds.
When the water and coffee from the third pour drains to the bottom of the filter, complete your fourth and final pour. Add approximately 100 grams, bringing the total up to 400-ish grams of water. This pour should take 20 seconds.
Pour into your favorite cup and enjoy!