Kalita pour-over brewing guide

What you need:

Kalita brewer (185/ Large)
Kalita 185 filter
Decanter and/or 12oz mug
Scale
Hot water (340 ml)
Gooseneck kettle (optional)
Burr mill grinder
Fort Bend Coffee (22 g)


1. Rinse paper filter, discard water.

1. Rinse paper filter, discard water.

2. Weigh out 22 grams of coffee.

2. Weigh out 22 grams of coffee.

3. Grind coffee to medium-fine consistency (like table salt).

3. Grind coffee to medium-fine consistency (like table salt).

4. Place brewing device on scale and zero it out. Begin pouring a small amount of 195-205 F water on the grounds (a few tablespoons). This is called the bloom phase. A gooseneck kettle, like the one shown, makes the pouring process much easier. Wait 30-45 seconds before continuing your pour.

4. Place brewing device on scale and zero it out. Begin pouring a small amount of 195-205 F water on the grounds (a few tablespoons). This is called the bloom phase. A gooseneck kettle, like the one shown, makes the pouring process much easier. Wait 30-45 seconds before continuing your pour.

5. Continue to pour until the scale reads 340 g. Pour slowly circling out from the center of the coffee bed. Avoid the sides so that you do not pour directly on the filter. The entire brewing process should take about 2.5 to 3.5 minutes.

5. Continue to pour until the scale reads 340 g. Pour slowly circling out from the center of the coffee bed. Avoid the sides so that you do not pour directly on the filter. The entire brewing process should take about 2.5 to 3.5 minutes.

6. Pour into a mug and enjoy. The Kalita is a great all-purpose brewer, but is really shines with sweet, fruit-forward medium-light roasts such as my Papua New Guinea: Mile High.

6. Pour into a mug and enjoy. The Kalita is a great all-purpose brewer, but is really shines with sweet, fruit-forward medium-light roasts such as my Papua New Guinea: Mile High.

Photography and video by Chris Campbell, owner of Affinity Craft Chocolate. Video editing by Brad Schaider.