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Brewing Guides

POUR OVER

Step 1: GRIND COFFEE AND BOIL WATER

Grind: Medium Fine

Water Temp: 96-98*C (about 30sec off boil)

Ratio: 6-7g of coffee: 100g of water 

 

Step 2: PRE-WET FILTER, ADD GRINDS AND PRE-WET GRINDS

To make 4 cups, you'll need 30-35g of coffee and 500g of water.  Pre-wet the filter, then add grinds.  Wet the grinds with about 20% of the water.

 

Step 3: STIR COFFEE AND ADD REST OF WATER

Stirring the coffee ensures the grinds are evenly soaked and prevents channeling of the water. Slowly pour the rest of the water in a circular motion.  It is best to use a gooseneck kettle to have more control over the pour.

 

Step 4: SWIRL

Once all the water is added, swirl the brewer (likely a Chemex for this method) to even out the bed.  Total extraction time should be around 2.5 minutes.