7 Steps to Better Coffee
- First, bring cold water to a boil in a kettle. If using a digital kettle, set temperature to 205°F. If possible, use filtered water. Better water means better coffee. Reverse osmosis filtration is my favorite!
- If using whole beans, grind the beans to a uniform consistency. If you purchase ground, drip grind is fine. If you grind at home, grind size should resemble sand and a burr grinder will produce a far more consistent grind than a blade grinder.
- Meanwhile, put a filter in the brewer and rinse with hot water. This removes the papery residue on the filter and warms up the brewer, keeping your coffee hot for longer. Discard the water used for rinsing.
Pro-tip: Also warm your cup with with hot water. - Add the grounds to the filter, making sure the surface is level. You’ll want to use about 29 grams of coffee beans, or about two scoops of coffee beans or a quarter cup for a single cup of pour over coffee. You can experiment with more or less coffee to find your perfect amount.
- When the water is between 195°F and 205°F (about 30 seconds to 1 minute after removal from the heat), slowly and steadily pour just enough water over the grounds to saturate them completely, starting from the middle and working your way outward. Stop pouring before the coffee begins to drip through. This is called the “bloom” pour, which allows the coffee to de-gas, softens the oils, and helps with even extractions. Don’t rush! This should take between 30-45 seconds.
- Slowly pour in the remaining water, keeping the water in the dripper between half and three-quarters full. This should take 3 to 3.5 minutes.
- Carefully remove the filter, then serve and enjoy!
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