At our shops, our team members choose the best brewing recipe and method for each one of our coffees. We don't have set pour-over recipes! Instead, our team focuses on fundamentals of brewing, experience, and a trained sense of taste. Here's a recipe by Kimhak, with John posing in the photo :)
One of the current coffees on bar is a natural-processed coffee from Mormora Farm in Ethiopia. The cherries were organically grown in the shade at high elevation and the roast profile is on the lighter side. That means there's a lot of nutrients and flavor in these beans but they are also very dense.
This pour-over recipe is designed to express the inherent florality and sweetness in this coffee while bringing out a little more body. The key point is to use a filter and brewer with low-bypass which restricts the flow of water. Bypass is the term we use to describe the water that does not directly extract the coffee but instead flows past it yet ends up in the final cup.
- 1:16 coffee to water ratio
- 22 grams coffee
- 350 grams water
- Low bypass paper filter
- Kono Brewer
- Pre-wet and clean your filter paper and discard this ecxess water.
- Fully saturate the ground coffee with 100 grams of water and wait 1 minute.
- Add 50 grams of water every 15 seconds to reach a total of 350 grams.
- We usually suggest starting with a medium-fine grind.
- We typically use reverse-osmosis filtered water with no added minerals.
- Since there is continued agitation from the pulse-brewing, we suggest controlling agitation to limit over-extraction by using reduced pouring height.
Hit us up with any brewing questions with a instagram DM @pair.cupworks or through email :)