There are a lot of steps involved in brewing the perfect pourover coffee, but it’s easy when you have the right tools. We’ve got a couple new toys in the shop: The Stagg Kettle and the Kinto Pourover Brewer. When combined with an excellent coffee (like our Ethiopian Ardi), these coffee tools are unstoppable at creating the perfect cup.
Here’s what you do.
- Pick your favorite coffee for a pourover. We’re going with Ethiopia – Ardi, or as we like to call it, the fruit bomb.
- Use a 1:16 ratio — weigh out 35g of coffee and 560g of filtered water.
- Heat your water. The best water temperature is between 203 – 205 degrees Fahrenheit. The Stagg Kettle has a handy thermometer built in so you can nail your brew temp!
- Set up your pourover by putting the grounds in the filter . The metal filter on the Kinto pourover makes a more fragrant cup by retaining more of the coffee’s natural oils. Adding a paper filter will catch more of the oils and result in a cleaner cup with a lighter body – just be sure and rinse your paper filter first.
- Here’s where the Stagg Kettle comes through in the clutch. The precision pour spout and the counter-weighted handle makes is easy to control exactly where your water goes. Pour the water in a circle over the grounds, evenly wetting them, then pause for 30 seconds to let the coffee bloom.
- Resume the brew. Pour the rest of the water in slow, even circles until you’ve poured it all.
- If you’re timing it, you’ll want the brew to finish at around 3:40. Pull out the filter and set it in the holder (which cuts down on mess and can also be used to measure beans!). Pour and enjoy!
Here’s the gear:
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