The pour-over method is a favourite among coffee purists for a reason. It gives you control, clarity, and an experience you can savour from start to finish. Here’s how to master it:
- Choose your beans: A light roast like our Ethiopia Single Origin is ideal.
- Grind matters: Use a medium-fine grind, about the texture of sea salt.
- Water temperature: Aim for 90–96°C. Too hot and you’ll burn the grounds; too cool and you’ll under-extract.
- The bloom: Start by wetting the grounds just enough to saturate. Let sit for 30 seconds.
- The pour: Spiral in slow, controlled circles. Patience is your best tool.
Top tip: invest in a gooseneck kettle for total control. Pair this method with your favourite playlist and morning light — it’s a daily ritual worth slowing down for.