After decades in the dark, used mostly amid the insular circles of Japanese coffee culture, pour-over coffee is having a moment, widely celebrated among baristas as the preferred brew method for drip coffee. Walk into any speciality coffee shop, from Seattle to Miami, and you’re bound to find a menu advertising pour-over brews. Despite its reputation for quality, however, pour-over systems are cheap and easy to use, making them the ideal choice for amateur aficionados. Here’s how to master one at home, according to the pro baristas at Parlor Coffee in Brooklyn.
What You’ll Need
Makes 10 ounces of coffee (2 small cups)
1. Bring full kettle of water to boil.
2. Measure out 22 grams of coffee beans.
3. Grind beans to the size of coarse kosher salt.
4. Saturate paper filter in dripper over carafe, and then dump the water.
5. Place dripper and carafe on scale, add coffee and zero the scale.
6. Start timer. For first 10 seconds, saturate the coffee with 60 grams of water.
7. After 30 seconds have passed, continue pouring the water until the scale reads 350 grams.
8. Wait until coffee stops dripping, remove dripper and serve immediately.