Daily Fika - Saturday Pour Overs
Saturday morning coffee is always a daily fika that I've always loved. Even when I was young, I would be drinking my Grandma Boyd's cold sugary folgers because she didn't like when her coffee got cold. Yes, having coffee at such a young age was probably not the best thing in the world but...hey...It was basically sugary milk by the time my Grandma finished making it. With my tastes becoming developed since those early days, I have a simple way of making a pour over for you guys. Featuring Hand and Fire Ceramics and a beautiful kitchen:
: Ingredients :
- Fresh-roasted coffee (1.6 - 2.0 grams per fluid oz): 24 grams
- Hot Water (195 - 205 F) : 2-3 cups
- Grinder (grind size = granulated table salt)
- Pour Over Cup
- Paper filter
- Measuring spoon or scale
: How To :
Step 1: On the stop, heat up some water in your teapot, or I use a Coffee Kettle like this one. Add about 2-3 cups of water.
Step 2: Grind your coffee in your grinder to almost less coarse than a chemix.
Step 3: Place your filter in your v6o or coffee cone and put over a cup.
Step 4: When the water is almost boiling, wet the filter, and dispose of the excess water.
Step 5: Place your beans into the cone.
Step 6: With a gentle pour, saturate the grounds with water (195 - 205 F), allowing the coffee to “bloom.” Try to add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
Step 7: Carefully pour remaining water and control brewing time (3-4 minutes total) by slowing or stopping the pour as needed. Keeping the water level in the cone between ½ and ¾ full in the cone is recommended for optimum brewing.
Step 8: When the drip becomes irregular, serve immediately !