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Ingredients
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Coffee
Optional additions
Method
Coffee
Weigh and heat
Weigh 20 g of whole coffee beans. Heat 320 ml of filtered water to 92–96°C (197–205°F). If you don't have a thermometer, bring water to a boil and let it sit 30 seconds.
Grind
Grind the beans to a medium-coarse grind appropriate for pour-over (similar to sea salt). Aim for an even grind to promote uniform extraction.
Prepare brewer
Place a paper filter in your pour-over dripper (V60, Kalita, Chemex, etc.). Rinse the filter with hot water to remove paper flavor and preheat the dripper and serving vessel. Discard rinse water.
Bloom
Place the coffee grounds in the preheated dripper. Start a timer. Pour 30 ml of hot water evenly over the grounds to saturate them. Allow the coffee to bloom for 30–45 seconds; you should see bubbles and the grounds will expand.
Main pour
After the bloom, in a slow, steady concentric or center-to-edge motion, pour the remaining 290 ml of hot water over the grounds in 2–3 pours. Maintain water level so the bed of grounds stays slightly submerged but not flooded. Total brew time from first pour to drawdown should be 2:30–3:30 minutes for a pour-over; adjust grind slightly coarser if too slow, finer if too fast.
Drawdown and serve
Allow the coffee to drain completely (final drawdown around 3 minutes). Remove the dripper and swirl the server to homogenize. Serve as black coffee in a warmed cup.
Optional additions
Add milk or sweetener
If desired, steam or heat 60 ml of milk and add to the brewed coffee, or pour cold milk for an iced-style drink. Stir in up to 10 ml simple syrup or sugar to taste. Taste and adjust milk or sweetener to preference.