The Meditative Art of Brewing
In a world of automatic machines and instant gratification, the pour-over stands out as a meditative morning ritual. It requires patience, precision, and presence. But the reward is unparalleled clarity in the cup. Here is how we brew in the That's G lab.
What You'll Need
- A pourover cone (like a V60 or Kalita Wave) and filters
- A gooseneck kettle (crucial for pouring control)
- A digital scale (volume measurements aren't accurate enough)
- Freshly roasted specialty coffee
- A quality burr grinder
The Golden Ratio
We recommend starting with a 1:15 ratio of coffee to water. For a standard mug, that's 20 grams of coffee to 300 grams of water. Grind the coffee to a medium-fine consistency—it should look somewhat like sea salt.
The Technique
1. Rinse and Preheat: Place the filter in the cone and rinse it thoroughly with hot water. This removes any papery taste and preheats your brewing vessel.
2. The Bloom: Add your ground coffee to the filter and tare your scale. Start your timer and slowly pour 40-50 grams of water (just off the boil, around 200°F/93°C) over the grounds, ensuring they are evenly saturated. You'll see the coffee bubble and expand—this is the "bloom," as trapped CO2 escapes. Wait 30-45 seconds.
3. The Main Pour: In slow, concentric circles starting from the center and moving outward, pour the remaining water in pulses until you reach 300 grams. Keep the water level relatively consistent.
4. Drawdown: The water should finish draining through the bed of coffee by around the 2:30 to 3:00 minute mark. If it takes much longer, your grind is too fine; if it drains too quickly, your grind is too coarse.
Remove the filter, give the carafe a swirl to mix the coffee, and pour. Take a moment to smell the aromas before your first sip. Your morning ritual has begun.