· Recipes
My everyday pour-over: 15 g, 250 g water, 3 minutes
Medium-fine grind, water just off the boil (about 94 °C). Bloom with 40 g for 30 seconds, then pour slowly in circles until 250 g. Total time around 3:00. If it tastes sour, grind finer; if bitter, grind coarser. What's your ratio?
