How to Make Pour-Over Coffee

Ingredients

• Water
• Ground

Directions

1. Heat about 3.5 cups water in an electric kettle, teapot or water heater until it reaches a boil. While that’s happening, measure 48 grams of coffee beans on a digital kitchen scale, then grind them to a medium-coarse texture with a hand or electric grinder.
2. Set a filter into the top of the Chemex with the double-folded side positioned toward the spout. Using a slow-pouring kettle, wet the entire filter with hot water until it is fully saturated. This rinses away the papery flavor and warms the Chemex. When the filter is rinsed, carefully discard the water from the Chemex without moving the filter.
3. Add the coffee grounds to the filter, then gently shake the Chemex to level them. Set the Chemex on a digital scale and tare it so the display reads 0 grams.
4. Pour water over the grounds in a zig-zag pattern until all of the coffee is wet and the scale reads about 80 grams. Pause for 30-45 seconds while the grounds swell and bloom, letting gas escape from the coffee.
5. Begin in the center and pour slowly outward in concentric circles, keeping a steady stream and avoiding the filter’s edges. Continue until the scale reaches 300 grams, then pause until most of the water has passed through.
6. Pour again over the grounds in concentric circles until the scale reads 600 grams, then let most of the water drain through.
7. Make one last circular pour over the grounds until the scale reaches 750 grams. When most, but not all, of the water from this final pour has drained, carefully lift out the filter, since it will be hot. Don’t leave it until every drop has passed through, because the last bit can taste quite bitter. Pour and serve.