Clean, bright, and sweet. The pour-over that shows off a coffee's origin.
For this medium roast, pour-over is a balanced starting point for clarity and sweetness. Adjust grind and extraction using Hoffmann and Gagné’s guidance.
- Ratio
- 60 g/L (15 g : 250 g)
- Grind
- Medium-fine
- Water
- Just off the boil, ~93–100°C
- Time
- ≈ 3:00–3:30
- Rinse the paper filter with hot water and discard the rinse water.
- Bloom with about twice the coffee's weight in water, then swirl and wait 45 seconds.
- Pour the rest in steady stages up to the full weight.
- Give it a gentle swirl so the bed drains flat and evenly.
Recipe references: James Hoffmann, Jonathan Gagné
