Pour over is a manual brewing method where you pour hot water over ground coffee that sits in a paper filter, usually in a cone-shaped dripper (like a V60, Kalita, or Origami). So there is how it works, you pour water slowly and evenly in circles over the coffee bed. > Water passes through the grounds and paper filter by gravity. > The brewed coffee drips into a cup or carafe below. Taste profile will be Clean, bright, and aromatic, since the paper filter removes most oils and fine particles, the cup is usually light-bodied with clear flavor notes.
Extraction time is the total amount of contact time between the ground coffee and the water.
Grinding fine enough to ensure an extraction time of 25 -32 seconds will ensure optimal flavour and balance. Using a timer or stopwatch will help you to monitor this.
A good starting point is to aim for a ratio of 1:2 coffee to water. E.G. For an 18 gram dose, try to achieve a 36 gram yield. Yield can be adjusted slightly according to personal preference. We pour longer shots at Seven Seeds cafes, using 19 grams of coffee to achieve a 43 gram yield.
On any espresso machine, the size of the basket will determine how much coffee to use. It’s helpful to identify how much coffee the basket holds to ensure repeatability and consistency. Some baskets may have the prescribed dose printed on the side, otherwise, you can use a scale to weigh and measure an amount of coffee that fits comfortably without being too full or empty.
Tamping the coffee should give you a level bed a few millimeters from the top edge of the basket. This allows for water to flow freely resulting in efficient extraction.
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