Brewing with a metal pour over drip filter is a simple, manual method of brewing coffee. There’s no machine, flashing lights or power cords, just you and a simple tool. The final cup is reminiscent of that produce by a classic drip machine (welcome to 1970) but with a noticeably more delicate and complex flavour.
As an experience, brewing with a pour over filter is a unique one. You will observe what is known as a coffee “bloom” and it is somewhat mesmerising. Below we’ve created a quick guide of how we think these filters are best used, but with some experimentation you’ll soon find that slightly different pours can alter the final cup.
Bring at least 300ml of water to a boil.
Place 2 level coffee scoops (or rounded tablespoons) of Vitamin Coffee into the filter (17.5g)
Gently tap the rim of the filter level the surface of the grounds and place the brewer on top of your cup.
We recommend 300ml of water per serving, if you want to get it accurate you can always place this entire set-up onto a digital scale and set it to zero.
There will be four pours in total for this coffee preparation. The first is the most important but also the most exciting as it’s when you’l see the coffee “bloom” happen. As hot water first hits the grounds, Co2 is released creating a blossoming effect.
Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the centre of the grounds. You want to do this with about 1/4 of the total water (75ml). Make sure all the grounds are saturated, even if you need to add a little water. The pour should be quite slow and take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
It can help to use a timer if you want to get it just perfect.
For the second pour start at the centre of the grounds and pour in a steady spiral toward the outer edge and then back toward the centre. In this pour you will want to add another 1/4 of the water so it is now about 150ml and half of the final cup. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow about 30 seconds after the pour for the coffee to filter.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100ml of water (1/3 of the total) using the same pattern as the second pour. This brings the total up to 250ml and should take about 15 seconds.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add another 50ml-100ml depending on personal preference. This pour should take 15 seconds.
Enjoy a fine cup of coffee.
If you’re interested in using a coffee drip we do actually sell some that we’re particularly fond of in our online store.