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POUROVER

Step 1
Place the pourover cone over a coffee cup. Then place the paper filter in the cone.
Step 2
Wet the paper cone evenly with some warm water, discard the water collected in the cup.
Step 3
Place the entire assembly on a weighing scale. Tare the scale to zero.
Step 4
Add 25 gms of freshly ground Flying Squirrel coffee. Tare the scale to zero.
Step 5
Start by wetting the grounds. Use approximately 50 gms of hot water. Wet the grounds evenly, try not to pour water at the same spot twice.
If your coffee is fresh, the grounds should rise in a convex manner.
After about 30 seconds, pour the next 50-70 gms of water, disrupting the surface of the coffee grounds. An effervescent-like reaction should take place (called the ‘Bloom’ which is basically the CO2 escaping from the grounds). Use the pour at this stage to help the CO2 on it’s way out.
Over the next 2 to 2.5 minutes, add a total of 200 gms of water (taking the grand total to about 310 gms), in two sets, pouring in a steady spiral that starts on the outer edge of the grounds, moving in towards the centre.

Step 6
Wait for the coffee to drip down into the cup. Enjoy your pourover coffee!

What Will You Need
- A Pourover Cone
- A Pourover paper filter
- A Coffee Cup
- Flying squirrel coffee - two table spoons
- A weighing scale
- boiling hot water
What Will You Need
- A Pourover Cone
- A Pourover paper filter
- A Coffee Cup
- Flying squirrel coffee - two table spoons
- A weighing scale
- boiling hot water
Step 1
Place the pourover cone over a coffee cup. Then place the paper filter in the cone.
Step 2
Wet the paper cone evenly with some warm water, discard the water collected in the cup.
Step 3
Place the entire assembly on a weighing scale. Tare the scale to zero.
Step 4
Add 25 gms of freshly ground Flying Squirrel coffee. Tare the scale to zero.
Step 5
Start by wetting the grounds. Use approximately 50 gms of hot water. Wet the grounds evenly, try not to pour water at the same spot twice.
If your coffee is fresh, the grounds should rise in a convex manner.
After about 30 seconds, pour the next 50-70 gms of water, disrupting the surface of the coffee grounds. An effervescent-like reaction should take place (called the ‘Bloom’ which is basically the CO2 escaping from the grounds). Use the pour at this stage to help the CO2 on it’s way out.
Over the next 2 to 2.5 minutes, add a total of 200 gms of water (taking the grand total to about 310 gms), in two sets, pouring in a steady spiral that starts on the outer edge of the grounds, moving in towards the centre.

Step 6
Wait for the coffee to drip down into the cup. Enjoy your pourover coffee!

Copyright © 2016 FS GOURMET PVT LTD. All rights reserved.