Pour Over: The Art of Filter Coffee
The pour over (or hand filter) has experienced a renaissance in recent years. This method is particularly suited for light, aromatic roasts.
The Equipment
- Hand filter: Hario V60, Kalita Wave, or Chemex
- Paper filter: Matching your filter
- Kettle: Preferably gooseneck for precise pouring
- Scale and timer: For consistent results
The Basic Recipe
Ingredients
- 20g medium-fine ground coffee
- 300ml water (93°C)
Process
- Blooming: Pour 40ml water, wait 30 seconds
- Pouring: Pour remaining water in concentric circles
- Total time: Should be 2:30-3:00 minutes total
Visit us at Edelweiss Café at Unterer Markt 23 in Weiden!