Pour Over - test

Grind & Prep: Grind your coffee beans to a medium-fine consistency, similar to table salt. Fold a paper filter to fit your dripper and place it on top of your carafe. Rinse the filter with hot water to remove any paper taste and preheat your carafe (optional).

Bloom: Add your desired amount of coffee grounds (a good starting point is 1-2 tablespoons per 6 ounces of water) to the filter. Pour a small amount of hot water (just enough to saturate the grounds) and let it sit for 30 seconds. This "bloom" releases CO2 and allows for even extraction.

Slow & Steady Pour: Begin pouring the remaining hot water (ideally just off boiling, around 200°F) in a slow, circular motion starting from the center and moving outwards. Aim for a consistent stream and avoid pouring directly on the filter.

Maintain Flow: Keep pouring until the carafe reaches your desired amount, ensuring all the grounds are saturated. The ideal pour time is around 2-3 minutes. Adjust the pouring speed or grind size if the water drains too quickly or slowly.

Enjoy & Clean Up: Discard the filter and grounds. Savor your freshly brewed coffee! Rinse your dripper and carafe with warm water.