Pour Over Coffee: The Perfect Cup Everytime
The GRANNUS Team
Single-use pods, drip, French press, and pour-over. As connoisseurs of coffee, we’ve tried them all, and we have to say we find pour-over the absolute best—something worth looking forward to in the mornings. Stainless steel filters are preferred because they are earth-friendly and don’t absorb the oils from the beans as paper filters do. Coffee oils are a significant contributor to what makes coffee taste delicious and they also have some health benefits.
Ingredients
- whole coffee beans (follow bag instructions for beans to water)
- drinkable water (best source available to you) – you will lose ~20% of it to the beans, so 20oz of coffee will require 24oz of water
- sweetener (optional) – we prefer monk fruit
- creamer (optional)
Tools
Prep:
- Place beans in the grinder, add 1-2 drops of water to the grinder
- Grind for 5 seconds, pulse 3-4 times, shaking gently as needed
- Using the kettle, heat water to 205o F/96o C – good coffee does not use boiling water
Directions:
- Place the filter on the coffee maker carafe
- Add ground coffee to the coffee filter
- Pour heated water over the grounds, making 2 complete 360 rotations of the coffee
- Stop pouring. Pause to let the coffee bloom, ~20-30 seconds. The coffee has fully bloomed when it forms a crusty-looking dome or a coffee-looking muffin top.
- Begin slowly pouring the heated water over the coffee grounds in random patterns. The key here is to go slow and to use random patterns to disturb all the grounds. Continue pouring until all heated water is used.
- Once done pouring water, give it 20-30 seconds to filter through the grounds fully. Remove the coffee filter and discard the used grounds.
- Serve and enjoy!
Once you’ve tried this a few times, you may need to make some tweaks. If there are a lot of grounds in your carafe, then you are grinding the beans too fine. Don’t grind as long. Adjust the water-to-coffee ratio for your desired strength.
