Recommended preparation
Flat bottom pour over / Drip
1. Start by heating your water (ideally 90-96 C). You'll need more than your intended brew size to account for pre-wetting the filter.
2. Weigh out your coffee and grind it to a medium consistency, similar to sand. A general starting ratio for pour-over coffee is 1:15 or 1:17 (coffee to water).
3. Place the flat-bottom filter into the dripper, then pour some hot water onto the filter to wet it. Discard this rinse water.
4. Pour your freshly ground coffee into the damp filter, then slowly pour enough water (roughly twice the weight of the coffee) over the coffee grounds to wet them. Allow the coffee to bloom for about 30 seconds.
5. After the initial pour, continue to add water in stages, pouring in slow spirals, ensuring even saturation. For a 300 ml brew, you might split your pour into two or three phases.
6. After the coffee has finished dripping, remove the dripper, give your coffee a quick stir or swirl, and enjoy!
Pro tips:
- The specifics of your technique, such as grind size and pour rate, might need to be adjusted based on the particular flat-bottom dripper you're using.
- A flat-bottom dripper often results in a more even extraction due to its design, giving a balanced and consistent flavour in the cup.