your chosen pourover. We like the Bonavita variants
paper filter to suit
kettle
scales
cup
timer
200ml fresh water per cup, heated to about 95 deg. C
around 14g freshly coffee (medium/fine) per cup
What’s next?
Fold the filter paper so that is sits properly in the filter
Place the filter on your cup and rinse with the hot water. Tip away the excess
Zero the scales
Add the coffee to the filter and shake to settle. Zero the scales again if required
Add about 20 or so ml of hot water from your kettle to wet the coffee and allow the it to degas/bloom. Wait for about 30 sec for this process to complete
Add water slowly and in circles over the coffee until the scales register 200g (200ml)
Aim for about 2 minutes to complete the extraction. If it’s too slow, use a slightly coarser grind. Too fast? Use a finer grind
