Pour Over

Fold your paper filter into a cone shape and place it in the pour-over basin. Rinse it with off-the-boil water to remove any paper flavour. Then add your ground coffee to the filter.

Use a pour-over kettle to heat your water to 96oc. Alternatively, boil an electric kettle and wait one minute for the water to cool slightly.

Pour a small amount of your hot water over the ground coffee — just enough to saturate it. Leave for 15 seconds.

Set a stopwatch and pour 40g of water onto the centre of the coffee, ensuring all grounds are saturated.

Wait until the timer reaches 30 seconds, allowing for the coffee to bloom. Then, pour in concentric circles half a centimetre away from the edge of the coffee until you reach 110g of water.

Slowly raise the brewer, swirl coffee and tap it onto the top of the server to ensure grounds are flat, therefore ensuring an even extraction.

Allow for the coffee to steep and wait until the timer reaches 1.30. Once again, pouring in concentric circles, raise coffee to 180g. Swirl and tap.

Wait until the timer reaches 2.30, pour up to 240g, swirl and tap the brewer. 

Let all the water draw down through the coffee, aiming for an extraction time of between 3-3.30.

All the coffee sit for a minute before swirling and pouring the coffee into your cup from a height to aerate the coffee.