There is something calming about a pour over. A kettle, a filter, freshly ground coffee and a few quiet minutes. No buttons, no rush, just water finding its way through the grounds.
Get ready
Start with good beans, ground medium-fine, a little like sea salt. Rinse your paper filter with hot water first; it warms the brewer and keeps any papery taste out of the cup.
Let it bloom
Add the coffee, then pour just enough water to wet it and wait around thirty seconds. This is the bloom: the grounds puff up and release gas, so the rest of the brew can extract evenly.
No buttons, no rush. Just water finding its way through the grounds.
Slow and steady
Keep pouring in slow, steady circles, from the center outwards and back again. Aim to finish in about three minutes. Too fast tastes thin and sour; too slow turns bitter.
Then the best part: pour, sit down and take the first sip while it is still a little too hot. Every bag of beans tastes slightly different, so play with the grind until it tastes like yours.
