A few classic coffee brewing vessels include the Chemex, the V60, the Melitta, and the Kalita Wave. If you’ve reached this level of coffee nerdery, you should congratulate yourself for making great life choices. Below is a simple recipe for getting started on any of these devices, although there are plenty of sweet recipes out there already that will take your coffee to the next level.
Brew time: 3 to 4 minutes
Use a coffee to water ratio of between 1:16 and 1:17. For 20g of coffee, you would use between 320g and 340g of water.
Your grind size should be such that you can complete your brew between 2:00 and 3:00 for one-cup brews, 3:00-4:00 for two-cup brews, and 3:30-4:30 for three-cup brews. If the water is taking a long time to percolate through the coffee, opt for a coarser grind, and if it is draining straight through, opt for a finer grind.
The quality of your water is vital to the quality of your coffee. Coffee needs a certain amount of minerals to extract effectively. Thus, filtered water is always better than tap water.
Grind quality is important. Blade grinders do not yield a consistent grind size, instead producing a mixture of very small and some very large particles. This will lead to a mix of under- and over-extracted grinds. Our mission specialists recommend burr grinders for a better experience.
You can brew coffee well at different temperatures, usually around 200 degrees F. However, some water kettles do not hold temperature well. So, even if you heat your water properly, over the course of a 2:00-3:00 minute brew, it may cool off significantly. This will result in under-extracted brews, which will lack vibrancy. If your pourovers are tasting a little bland, check to ensure your water is maintaining a consistent temperature.