Tim Wendelboe — Pourover / Filter
Classic pourover at 65 g coffee per liter, with a stir on the bloom.
- Coffee
- 33 g
- Water
- 500 g
- Temperature
- 96 °C
- Brew time
- 3:30
- Ratio
- 1:15.4
- Grind size
- filter brewing (finer for smaller volumes)
Brew steps
6 steps- 01
Prepare
Place a filter in your dripper and rinse it with water to get rid of paper taste (hot water is preferable to also preheat the filter holder). Discard this water before you start brewing.
- 02
Dose
Using scales, measure up 32.5 g of coffee and grind for filter brewing. Note that for less volumes grind finer than if you are brewing more volume. Add the ground coffee to your filter. Shake it a bit to level out the coffee and place the filter holder on top of a vessel and place everything on the scales. Tare the scales so it reads 0 g.
- 03Starts at 0:00
Bloom
Start a timer and pour about 60 g of water over the coffee. Stir around with a teaspoon to make sure all the coffee is wet.
- 04Starts at 0:30
Continue pouring
Around 30 seconds into the brew, pour some more water over the coffee until the scale shows around 200 g. Make sure all the coffee is wet every time you pour more water over it.
- 05
Final pour
Keep pouring with a circular motion until you’ve reached 500 g. The process for 0.5 liters should take from 2–2.5 minutes with pouring and about 1 minute for the rest of the water to drip through the coffee.
- 06Starts at 3:30
Finish
When done, stir the final brew before you serve.
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