Collection:
Coffee for Pour Over
Pour over is the method that hides nothing. Water passes through a paper filter once, the bed does the work, and every choice you made about grind, temperature and pour rate lands in the cup. The coffees in this collection are roasted light to medium so that origin character, the acidity and florality and fruit, has somewhere to go instead of being flattened into roast flavour.
Start at 60g per litre: 15g of coffee to 250g of water. Bloom with twice the coffee weight for 30 to 45 seconds, then pour in slow concentric circles and aim to finish drawdown between 2:30 and 3:30. Water at 92 to 96C. If the cup tastes thin and sour, grind finer before you change anything else; if it is drying and hollow, grind coarser. Rest single origins about seven days from the roast date, because coffee still degassing will stall the bed and pour unevenly.
The wider light-to-medium range sits in filter coffees.
