Brewing Methods
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Pour Over
Perfect for fermented coffees and refreshing iced brews.
Prepare equipment.
Rinse the filter, brew 18 g of medium-ground coffee at 89–90 °C directly over 150–160 g of ice for a crisp, refreshing cup.
First pour
Pour 40g of water in circular motion. Let coffee bloom for 30-40 seconds.
Second pour.
Pour 40g more ( 80g water ) and let it draw for 40 seconds ( 1:20 time interval )
Third pour.
Pour 40g more water ( 120g water ) and let it draw for 35-40 seconds
Fourth pour.
Pour 40g more water ( 160-170g water ) and let it draw for 2:00 minutes
Espresso
Intense, concentrated shot with rich crema
Grind and dose
Grind 18g of coffee beans to fine consistency. Dose into portafilter.
Distribute and tamp
Distribute grounds evenly. Tamp goo pressure for level puck.
Lock and brew
Lock portafilter into group head. Start extraction immediately.
Extract
Extract for 25-30 seconds to yield 36-40g. Watch for honey-like flow.
Serve immediately
Serve in preheated cup. Enjoy the crema and complex flavors.