Words by Sam Okafor
6 min read
Pour-over sounds fussy, but it is the easiest way to taste what makes a coffee special. Once you have the recipe, it takes about four minutes.
The recipe
15 g of coffee, ground like coarse sand
250 g of water, just off the boil
A 30-second bloom with 40 g of water
Pour the rest slowly, finishing by 2:30
If it tastes off
Sour or thin means the water ran through too fast, so grind a little finer. Bitter or dry means it ran too slow, so grind coarser. Change one thing at a time and taste again.
Our Ethiopia and Kenya coffees are a great place to start. Both are bright and sweet, and very forgiving.
Pour-over
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