Pourover

Ingredients

22g coffee at granulated table salt grind

340g water at 205 degrees

1. Wet the filter with hot water and place in the pourover cone.

1. Wet the filter with hot water and place in the pourover cone.

2. Add ground coffee.

2. Add ground coffee.

3. Measure 340g hot water into kettle.

3. Measure 340g hot water into kettle.

 
4. Place a ranger server (or a mug) under the pourover.

4. Place a ranger server (or a mug) under the pourover.

5. With a circular motion, pour just enough water to wet the grounds and allow them to bloom. Let bloom for 30 seconds.

5. With a circular motion, pour just enough water to wet the grounds and allow them to bloom. Let bloom for 30 seconds.

6. Slowly pour the rest of the water in a circular motion, keeping the water level at about ½ full.

6. Slowly pour the rest of the water in a circular motion, keeping the water level at about ½ full.

 
7. Take a spoon and slowly stir the grounds off of the sides so they settle evenly.

7. Take a spoon and slowly stir the grounds off of the sides so they settle evenly.

8. Total brew time from start to finish should be between 2.5–3 minutes.

8. Total brew time from start to finish should be between 2.5–3 minutes.

9. Toss filter, give the coffee a swirl and pour coffee into mug.

9. Toss filter, give the coffee a swirl and pour coffee into mug.