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9. Enjoy!
1. Measure: For 6 (4 oz.) cups of artisanal coffee, use a digital scale to measure 35 grams
of freshly roasted coffee beans.
2. Grind: Use the
Conical Burr Grinder to grind beans to a MEDIUM consistency.
3. Filter :
Use a pre-folded paper filter. Open the filter and place it inside the mouth of
the decanter with 3 layers resting against the spout.
4. Heat Water: Use the
Gooseneck kettle Bring filtered water to a boil.
5. Rinse the paper filter, discard water: Rinse the paper filter with a small swirl of boiled water.
This will pre-heat the decanter and seal the filter to the glass wall. After rinsing discard
the water.
6. Add Ground Coffee:
Add ground coffee to the filter. Shake lightly to level the grounds.
7. Pour Over to Bloom: Use the
Pour Over Coffee Kit. Make sure to tare your scale
(reset to 0). Use your
Gooseneck kettle to gently pour water over the coffee grinds
in a spiral motion starting on the inside. Pour until the scale reaches 64 grams. As water hits
the grinds, the coffee gases are released which causes the grinds to puff up. This delicate
reaction is called the blooming process. Some roasts tend to bloom more than others.
Wait 30 – 45 seconds before starting your next pour.
8. Pour Over for Turbulence & Extraction:
For the final pour, start at the outer rim moving
towards the center. This pour will take some time. Turbulence and extraction are an
important part of this process allowing the flavor profiles to shine, so don’t forget the slow
spiral motion. If the water is reaching the top of the decanter, stop and let it settle to the
halfway point and then begin pouring again until you reach 528 grams.
9. Enjoy! The Pour Over process should take about 5 minutes. When the last of the coffee
drips into the decanter, remove and discard the filter. Brew like an artisan with
.
Relax and enjoy the smooth, rich and delicious taste of perfectly brewed coffee!
SO-315596_50020 BRIM Gooseneck kettle IM R1.indd 17
2018-10-24 11:17 AM
