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Columbus, OH, 43205
USA

"I wish it were fin du globe," said Dorian with a sigh. "Life is a great disappointment."

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Guest Post : Pour over coffee basics by (my boyfriend) Ryan.

Angie P

pourover coffee : lafinduglobe

Caffeine is one hell of an addiction. A majority American's over the age of 18 get their daily fix in the hot brown liquid form -- you can't throw a stone without hitting a smug barista is most metropolitan areas and us junkies here in the US spend over $18 billion a year on this 800 year old beverage.

It ain't hard to find -- what you want anyway? Instant coffee? Nah. Iced mocha? Sometimes. One of those woefully wasteful single cup Keurig machines? No thanks.

I brew my coffee in a manner that most people cynically blowoff with a , "yeah, that sounds like way too much work."

It's really not though and it's pretty simple. I'm definitely not a coffee expert. I've never worked in a coffee shop, I've never taken a coffee class (do those even exist? I bet they do.) I just love a good cup of coffee while pretending that I know jack shit about chemistry.

Get some stuff :

Find a good source of coffee -- don't waste your time with pre-ground Folgers or some kind of fucked up flavor -- gingerbread, highlander grog, blueberry -- they're all enemies and no matter how great they smell, the coffee will taste like cleaning solution with a hint of coffee. Explore your local coffee scene, visit coffee shops and try a pourover -- sample some beans. If you live in an underserved area, there are literally hundreds of coffee shops around the country that do mail order. Good beans are a necessity. Do the research and it'll pay off. 

This step might be optional, I do think it'll lead to a better cup of coffee, but decide for yourself -- get whole bean coffee and get a grinder. Grinding and weighing out your coffee before hand ensures that you won't be wasting anything. Just grind what you need. Anecdotally, it seems like a fresh ground coffee tastes a hell of a lot better. I use a cheap $19 Mr. Coffee grinder -- it's lasted for a few years, but it does a good job for the most part. And you can't beat the fresh ground coffee smell.

Once you've assembled your tools, do this :

Find your favorite 16oz mug, your v60 and a filter -- place the filter in the v60 and run it under some hot hot tap water, making sure the filter sticks to the sides of the v60. Also, run some hot tap water into the mug, warm it up as much as possible, swish it around and try to make it warm to the touch. 

Heat up some water in a kettle. My tap water is sometimes funky, so I try to use spring water whenever possible. We usually have a gallon or two in the fridge, so that's no biggie. You can use a traditional kettle and a thermometer, or pick up one of these babies that I use :  

And finally, the recipe!

Bring the water up to just a smidgen over 200°F.

While your water is heating up, measure out your coffee beans on your scale. My rule of thumb for pour overs goes like this:

  • 2g of coffee beans for each oz of coffee.
  • 30g of water for each oz of coffee.

So for our 16oz cup of coffee, we'll want to weigh out and grind 32g of coffee.

Run hot water through your filter, add the ground coffee and add about 80g of water. Pour slowly and evenly, gently wetting the grounds. Let this sit for about 30 seconds (this is what people refer to as "blooming") and continue with another 200g of water. Let this drain a bit and add your last 200g of water. Be careful not to add too much too fast. Slowly, but decisively pour the water around the grounds so that every single little spec of coffee is imbuing it's deliciousness into your brew.

And that's pretty much it! This is just the way I do it, one of the great parts of pour over coffee is that it's so easy to tweak and try other ratios that can produce stronger or lighter flavors. Someone that knows a lot more about coffee than me told me that pour overs offer the "best possible flavor extraction" -- and really, I don't know what that exactly means, I just love making delicious single cups of coffee and falling down that rabbit hole of coffee culture.

Coffee : lafinduglobe

Thanks for having me,

Ryan.