The classic. Super simple, and dead easy. This guide works for any of your favorite pour over methods. What you'll need:
- a food-grade scale
- a grinder (preferably a burr grinder)
- a kettle
- pour over cone of your choice
- 20g - 25g of coffee depending on how strong you want it, medium-fine grind, like sea salt
- a little more than 300g of water, just to rinse the filter and mug
- Grind your coffee to a medium-fine grind, similar to the consistency of sea salt
- Boil a bit more than 300g of water and bring it to ~205 degrees Fahrenheit
- Pour a little bit of water through your filter to both warm your cup underneath and ensure the filter's flavors don't leech into your coffee
- Add the coffee grounds to your pour over cone, shake them so they're even
- Begin pouring the water in a circular motion, starting from the center and going outward. Stop once you've wet all of the grounds evenly and let the coffee "bloom" for about 30 seconds to release excess carbon dioxide. The bloom will be particularly strong the fresher the coffee is.
- Continue to pour the rest of the water onto the grounds, in a circular motion, beginning from the center and working your way to the edges. Pause every 15-30 seconds to allow the coffee to filter through. Total brewing time should be no more than 4 minutes
- When your coffee is done brewing, pour it back and forth into another container. This helps cool it down, but also oxidizes it and makes for a better cup, in my opinion.