This is the recommended pour over method for empirical water. Please use a flat bottom brewer, such as an Origami or Orea, with Kalita 155 bagged filters.
GOALS
-
Emphasize sweetness, flavor separation and body.
DIRECTIONS
- Fill your kettle with 385 grams of water and get it heating up to a suitable temperature for the coffee at hand. For ultralight roasts, this can be a rolling boil.
- Grind 13.3 grams of coffee with a medium-fine grind, dump the grounds into your dry paper filter and seat the filter into the brewer. No pre-wetting necessary. Place the brewer over your cup.
- Gently WDT the dry grounds to de-clump and evenly distribute. Do not tap the brewer to settle the grounds.
- When the water is up to temperature, give the kettle a swirl to even out the water temperature in the kettle. Reheat the kettle to your target temperature.
- Pour #1: Begin your timer and bloom the coffee with 30 grams of water at less than 2 grams per second, circling/spiraling to cover all the grounds, aiming for dark spots.
- As soon as you finish the bloom pour, WDT the wet grounds.
- Begin pour #2 at the 40 second mark: 20 grams of water at 3 grams per second for a total of 50 grams of water poured. From here on out, begin the next pour when previous pour drains to match coffee bed level.
-
Pour #3: 30 grams of water at 3 grams per second, for a total of 80 grams of water poured.
- Pour #4: 60 grams of water at 3 grams per second, for a total of 140 grams of water poured.
- Pour #5: 60 grams of water at 3 grams per second, for a total of 200 grams of water poured.
- Just as the water level falls to the level of the coffee bed, remove the dripper.
- Stir your brew.
Enjoy!
