Large carafe pour-over guide
Recipe: 40 g coffee, 650 g water at 94 C, medium-coarse grind, 4.5 minutes
What you need
- A burr grinder
- A scale that reads to 0.1 g
- A kettle, ideally with a thin spout
- Filtered water
- A timer
Steps
- Rinse the thick paper filter well and pour the water away.
- Add 40 g of medium-coarse coffee.
- Bloom with 80 g of water for 45 seconds.
- Pour in three stages up to 650 g.
- Keep the water level steady in the middle of the cone.
- Expect a total time of about four and a half minutes.
Tip
The thick filter gives a very clean, light-bodied cup, which suits washed coffees.
Why this recipe works
This recipe is a starting point that works with most of our coffees. Once it tastes good, change one thing at a time: the grind first, then the ratio, then the water temperature. Write down what you changed and how it tasted.
Measure by weight, not by scoop. Beans of different roast levels have different densities, so a scoop of a light roast holds more coffee than a scoop of a dark one. A simple scale that reads to 0.1 g removes most of the guesswork, and it lets you repeat a cup you liked.
If it tastes wrong
- Sour, thin or salty: The coffee is under-extracted. Grind finer or brew a little longer.
- Bitter, dry or harsh: The coffee is over-extracted. Grind coarser or shorten the brew.
- Flat and dull: The beans may be old, or the water may be very soft. Try fresher coffee or a filter jug.
Fresh beans make the difference
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.