BREW GUIDE

POUROVER
We believe that every coffee should be brewed differently based on their colour and processing methods used.

Here are some starting parameters that we use to aim for a clean and transparent cup.Adjust based on taste and intensity preferences.

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

JAPANESE ICED FILTER
1:10-1:12.5
90-96C
4-pour recipe

EXAMPLE RECIPES (12g coffee, 200g water)

2-POUR RECIPE A
0:00) Start, 100g – pouring 60g in a circle to saturate the bed and 40g in the centre.
0:40) 100g – Pouring 60g in a circle again and 40g in the centre.

2-POUR RECIPE
0:00) Start, 50g Circle-pour to saturate the bed.
0:40) 200g – Pouring 100g in a circle and 50g in the centre.

3-POUR RECIPE
0:00) Start, 50g Circle-pour to saturate the bed
0:40) 50g Circle-pour again
1:20) 100g – Pouring 50g in a circle and 50g in the centre

4-POUR RECIPE
0:00) Start, 50g Circle-pour to saturate the bed
0:30) 50g Circle-pour
1:00) 50g Circle-pour
1:30) 50g Circle-pour

JAPANESE ICED FILTER RECIPE (50g of ice already in carafe – increase dose to 20g)
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