The hand drip (pour-over) brewing method is popular in specialty coffee worldwide. It can accentuate a coffee’s acidity and provide a very clean cup. Usually hot water is poured from a specialised kettle or jug, through a conical paper filter held over a carafe. While very simple to execute, there are many nuances in pouring technique and speed that will greatly affect the brew’s flavour.
Weigh and grind your coffee at a medium-coarse grind (not quite as course as for plunger / French press), don’t be afraid to experiment with your grind within the medium/course range as different beans and roast profiles perform differently (as long as you are not exceeding give or take a 3min total extraction time from beginning to end).
Place the correct dose in a cup or container. Start with 15g to 17g of ground coffee per 300mL water as a guide for a single cup and 30g to 32g for 600mL of water for two cups of coffee.
Boil some water in a regular or specialised pour-over kettle. Transfer the water into your pouring jug if applicable.
Place the carafe on your scale. Set the filter cone on the carafe. Place the paper filter in the cone. Wet the filter all over, then discard the water from the carafe. Turn on the scale and tare (zero).
Now tip your dose of ground coffee into the cone. Tare the scale once again.
Pour just enough water to soak all the grinds quickly and evenly. Stir as you go if desired.
Allow the coffee to bloom in place for 30 seconds.
Now continuously pour in a fine stream in circles/spirals, keeping the spout a steady height from the filter
When the desired amount of water is poured, wait until the water descends about 2cm from the top of the grinds, then give the cone a slight swirl to even it all out and let it filter through to the end.
Remove the cone from the carafe and place it on a cup or bowl.
Pour the brew into cups and enjoy!
The spent grinds from your brew can go into compost, or straight onto any plants that like nitrogen/acidic soil.
Note there are many techniques for brewing pour over coffee, including stop-start rather than continuous pour. Let us know your techniques and recipes in the comments.