Pour over coffee enjoys an increasing popularity as a method of creating a coffee drink. When doing the coffee "by hand" you can influence the outcome yourself.
- You need hot water. We recommend a goose neck -style kettle with for more easier and precise control.
- Set a right sized paper filter to the dripper and wet the filter with hot water for more smooth end result. Water doesn't have to be boiling for this purpose.
- You need 6 g of beans per 1 dl and grind the beans slightly finer than filter ground. Using of a kitched scale is recommended for accurate end result, and a good ratio is 30 g ground coffee per 500 ml water.
- Set the dripper and server on a scale. Add the coffee and tare the scale. You cane make a small hole in the middle with a finger or a spoon and pour about 50 g of boiling water in so all the coffee becomes wet. Let the coffee bloom for around 40 - 45 seconds. Coffee's taste will increase due blooming as it released excess carbon dioxide.
- Continue pouring water in a circular motion slowly from middle to edges. Give the water time to drip, all the water doesn't have to be poured in in a one go. You can also mix the coffee with a spoon to both directions for a smoother end result. Coffee should infuse evenly and there shouldn't be a deep hole in the middle.
- When the scale is up to 500 g you can stop pouring in the water and wait until all the water has passed through the dripper. Dripping time is around 3 to 3.5 minutes.
- Enjoy your finished coffee from your favourite mug!
Ethiopian coffees are exceptionally good fit as pour over -kahveiksi due their flowery and berry tones. Dango Coffee's Andante and Allegro coffees are almost solely created this creation method in mind!