POUROVER

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Step 1
Place the pourover cone over a coffee cup. Then place the paper filter in the cone.
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Step 2
Wet the paper cone evenly with some warm water, discard the water collected in the cup.
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Step 3
Place the entire assembly on a weighing scale. Tare the scale to zero.
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Step 4
Add 25 gms of freshly ground Flying Squirrel coffee. Tare the scale to zero.
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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.

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Step 6

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

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Step 1
Place the pourover cone over a coffee cup. Then place the paper filter in the cone.
Image
Step 2
Wet the paper cone evenly with some warm water, discard the water collected in the cup.
Image
Step 3
Place the entire assembly on a weighing scale. Tare the scale to zero.
Image
Step 4
Add 25 gms of freshly ground Flying Squirrel coffee. Tare the scale to zero.
Image
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.

Image
Step 6

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

<a href=/coffees>SHOP OUR COFFEES</a>