The ritual of the pour over is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords. Just you and a few simple tools. The final cup is reminiscent of one from a drip coffeemaker, but noticeably more delicate and complex. Observe the bloom, experience the first trace of coffee-drunk steam, notice how the spiral of the pour alters the final cup. This simple experience gets you in tune with your coffee.

Step 1:

- Bring at least 600 ml of water to 92c -95c.

Step 2:

- Grind 20 grams of coffee to a coarseness resembling sea salt (1000μm-1200μm).

- We recommend 280ml of water (1:14 ratio, for every one gram of coffee 14ml of water)

Step 3:

- Place a filter in the dripper.

- Wet the filter with hot water and then dumping the water before proceeding with brewing.

Step 4:

- Add the ground coffee to the filter. 

- Gently tap it to level the surface of the grounds.

- Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.

Step 5:

- Pour 40ml of water, keep for 20 seconds.

- As hot water first hits the grounds, Co2 is released creating a blossoming effect.

Step 6:

- Pour 120ml of water, keep it for 30 seconds.

- Complete the pour (Total of 280ml).

Step 7:

- Swirl the server before enjoying your coffee.