Pourover brewing

Pourover is where precision meets personality.

Full control of every variable, from grind to pour rate, unlocks the full potential of a coffee’s character.

And allows you to create exactly the cup of coffee you want.

It’s a method built on control and clarity, giving you a cup that’s as precise as it is personal.

Below is our easy to follow, detailed, go-to recipe.

1. Weigh out coffee, heat up water.

Open your box of Dark Matter and weigh out into a dosing cup (or any vessel) 17 grams of coffee. Then, fill your kettle with (ideally 50-150ppm) water and switch it on. If possible, set temperature to 90 degrees.

2. Set grind size, purge grinder

Here, our brewer has selected a grind size and placed 3 beans inside their grinder to 'purge' the grinder of any stale, old coffee grinds. For pourover, a medium/medium coarse grind size is desirable. Medium = think granulated sugar/beach sand consistency | medium coarse = think rough, gritty sand, or kosher salt.

3. Spritz and Grind Coffee

Our brewer spritzs his beans with water to reduce static retention inside the grinder- this is optional. Place your coffee in your calibrated grinder and grind it.

4. Prepare paper filter & Dripper

Grab your dripper, we're using an Origami here. Next, fold your paper (skip if using wave filter) along the side seam and the bottom ridge, then open it into a cone shape. Finally, place your filter in the dripper and rinse with hot water from your kettle to remove any papery taste from your final brew, as well as preheating your dripper and carafe.

5. Dose coffee

Place your carafe & dripper on your scales and tare it out, so that the reading is 0. Next, carefully add your coffee, weighing out exactly 15 grams. Pick up the dripper and gently shake to evenly distribute the grounds across the bed.

6. The bloom (first pour)

Tare out your scales again, start the timer and begin gently pouring 50g of water over the coffee bed in a slow circular motion, starting in the middle and gradually moving outwards to the edge.

What is the bloom?

The bloom is the first pour of water that releases trapped CO2 from the coffee grounds.

Helping the CO2 to escape reduces bitterness.

It's important when we bloom that we get all of our grounds wet, so they contribute to the extraction of the coffee.

Extra tip:

The bloom also allows control of our acidity.

Want more punchy acidity? Reduce bloom to 30/40g.

Want more lingering, sweet acidity? Extend bloom to 50/60g.

7. Repeat

After your 30 second bloom, pour 50g of water every 30 seconds up to 250g. Following the same principle of slow, circular pouring that starts in the centre and works its way outward to the edges.

8. Enjoy Your Pourover

Clarity, depth, complexity. That's what good pourover coffee allows. Consider the flavour notes on your box, but most importantly, enjoy your coffee, you've earned it.

9. Optional- Season Your coffee

If using soft, or ideally distilled water. You can remineralise to create the perfect water mineral balance to highlight the individuality of your coffee. Here we're using Apax Labs.

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