Pour-over

Coffee

18 g

Water

300 g

Ratio

1:16.7

Temperature

94 °C

Grind

Medium, like coarse sand

Time

3:00 drawdown

One large cup, about 280 ml

1. beforeSit the paper in the cone over your carafe and rinse it through with a good slug of hot water. Tip that water out. Papery water is a real taste and this is how you get rid of it — it preheats everything as a bonus.
2. 0:0018 g of coffee in, ground like coarse sand. Tap the cone to flatten the bed. Start the timer and pour 60 g of water — just enough to wet all of it.
3. 0:45That was the bloom. Fresh coffee is full of carbon dioxide and it has to get out before water can get in; you can watch it swell and settle. Now pour in slow circles up to 180 g, keeping off the paper. Water that runs down the side never touches coffee.
4. 1:15Pour up to 300 g the same way.
5. 1:45One gentle swirl of the whole cone to flatten the bed, then leave it alone.
6. 3:00It should finish draining between 2:45 and 3:15, and the bed should be flat and level when it does.

A sloped, crusty bed up the sides of the paper means your pour was hitting the wall. A crater in the middle means you poured too hard.