BREW GUIDE
POUROVER
We believe that every coffee should be brewed differently to express their own innate characteristics.
Here are some starting parameters that we use when dialling in.
WASHED
1:16 – 1:17
93-96C
2-pour or 3-pour recipe
NATURAL/HONEY
1:15 – 1:16
90-93C
2-pour or 3-pour recipe
EXPERIMENTAL/FUNKY
1:15 – 1:16
90-93C
3-pour or 4-pour recipe
EXAMPLE RECIPES (15g coffee, 250g water)
2-POUR RECIPE A
0:00) Start, 125g – pouring 85g in a circle to saturate the bed and 40g in the centre.
0:50) 125g – Pouring 85g in a circle again and 40g in the centre.
2-POUR RECIPE B
0:00) Start, 50g Circle-pour to saturate the bed.
0:50) 200g – Pouring 150g in a circle and 50g in the centre.
3-POUR RECIPE
0:00) Start, 80g Circle-pour to saturate the bed
0:50) 80g Circle-pour again
1:20) 90g – Pouring 50g in a circle and 40g in the centre
4-POUR RECIPE
0:00) Start, 60g Circle-pour to saturate the bed
0:30) 60g Circle-pour
1:00) 60g Circle-pour
1:30) 70g Circle-pour
JAPANESE ICED FILTER RECIPE( 50g of ice already in carafe – note: grind to achieve around 1.4% TDS)
0:00) Start, 50g Circle-pour
0:30) 50g Circle-pour
1:00) 50g Circle-pour
1:30) 50g Circle-pour
Pour over a glass of ice and enjoy
TROUBLESHOOTING
Coffee is lacking intensity/flavour/tastes flat – grind finer
Coffee tastes salty/a little drying – grind courser
Coffee taking too long to drain – grind courser or replace any circle-pouring pattern to centre
Coffee taking draining really quickly – grind finer or replace any centre-pouring pattern to a circular pattern
Coffee has roast-y flavours – lower water temperature
Coffee is too acidic from hot to cool – increase water temperature
