Ingredients
- Coffee beans — 24 grams
- Hot water — 315 grams
Equipment
- Stagg EKG Electric Kettle
- Hario Scale
- Ode Grinder
- Rework Origami Dripper
- Kinto Carafe
Instructions
- Heat water to 204°F
- Weigh out 24 grams of coffee beans
- Grind coffee to medium-fine (Fellow Ode Grinder Level 4-6)
- Wet filter and preheat vessel
- Add coffee grounds
- Bloom with 50ml water for 30 seconds
- Pour remaining water in circular motions adding 80 grams of water every 45 seconds
- Stop at 315 grams of water
- Total brew time: 3-4 minutes
Tips
Fellow Ode Grinder Level 4-6 is best for pour-over. Consistent pour pattern is key to even extraction. Try a gooseneck kettle for better control. Best with single origin coffee.