Notes on a better pour-over
After a month of small tweaks I finally landed on a cup I want to make every morning. Nothing here is revolutionary — it is just the combination that worked for me and my kitchen.
Fifteen grams of coffee to two hundred and fifty of water. Grind a touch coarser than table salt. Water just off the boil, rested for thirty seconds. Bloom with fifty grams and wait a slow forty-five seconds, then pour in gentle spirals to keep the bed even.
The whole thing takes about three minutes. The biggest single improvement was simply slowing the bloom down and being patient with it.
← Back home