Manual pour over drip is an easy-to-master and highly effective brewing method that any quality-minded minimalist would love.
- Fresh-roasted coffee (1.6 – 2.0 grams per fluid oz)
- Hot Water (195 – 205 F)
- Grinder (grind size = granulated table salt)
- Brew basket or cone
- Paper or metallic fiber filter
- Measuring spoon or scale
- Cup(s) and/or thermal carafe
1. Place paper or metallic fiber filter into brew basket.
Use a small amount of hot water to pre-wet paper filters (to avoid paper taste). Dispose of water used for pre-wetting.
2. Place brew basket above cup, carafe, or pitcher.
3. Measure and grind coffee
Use 1.6 – 2.0 grams of freshly ground coffee per fluid ounce of water. Grind coarsely to roughly the size of granulated table salt. Burr grinders generally offer better performance, but if using a blade grinder, grind in short bursts and give the grinder a few firm shakes between grinds.
4. Add ground coffee to filter.
5. Heat and add water.
With a gentle pour, saturate the grounds with water (195 – 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
Carefully pour remaining water and control brewing time (3-4 minutes total) by slowing or stopping the pour as needed. Keeping the water level in the cone between ½ and ¾ full in the cone is recommended for optimum brewing.
6. Serve immediately and enjoy!
Brewing is complete when the drip becomes irregular (instead of a steady flow) within recommended time parameters.