Our everyday pour-over recipe

This recipe works with the Velluto Cone Dripper 02 and most light to medium roasts.

You need

• 15 g coffee, medium-fine grind (like table salt)
• 250 g water at 94 °C, plus extra to rinse
• A gooseneck kettle and a scale

Method

1. Rinse the paper filter with hot water and discard the water.
2. Add the coffee and start a timer. Pour 40 g of water and let it bloom for 40 seconds.
3. Pour slowly in circles to 150 g by 1:15.
4. Pour to 250 g by 1:45.
5. Let it drain. Aim to finish between 2:45 and 3:15.

Adjust

Finished too fast and tastes thin: grind finer. Too slow and tastes harsh: grind coarser.