How Do We Brew Coffee? (Pour Over)

Definitely outside the norm!!!

First of all, I must emphasize that there is absolutely no single brewing recipe, nor is there a single truth. The “truths” will vary depending on the roasting profile of the beans you will be brewing, when they are roasted, which brewing apparatus will be used, and most importantly, your own taste.

What does it mean to be outside the norm?

We use hot water, 98-99 degrees, and since we wrap our Goose Neck in the Brew Coat, we can keep the water temperature constant while we brew.

Someone will definitely say that our water temperature is too high, but the beans we roast for the brewed coffees we serve in our shops have a light roast profile { Roast loss –10.13% - 12.70% (max for some beans )}.

Our brewing ratios are also different, we use 1 / 20 coffee-water ratio instead of 1 / 15, 1 / 15.5, 1 / 17, so 1 gr ground coffee, 20 gr water for icing.

While we are talking about ground coffee, let's talk about our grinding settings a little. V60, Kalita, Chemex or Nel drip, no matter which brewing apparatus we use, when we pour 2 to 3 times the amount of coffee we use (18/36-54 gr) of water, the first drips start to flow into the chamber where we collect the brewed coffee.

If the brewing apparatus used is Bonavita, Clever, French Press, you can adjust the bean grinding setting according to your own taste. Our only recommendation is that the coarser the ground coffee (i.e. the larger the particles), the longer the brewing time and the finer the ground coffee (i.e. the smaller the particles), the shorter the brewing time. When we brew with Bonavita, we use a brewing time of around 6 minutes for a size close to rock salt.

Let's get started;

As a common practice, all we do is place the filter paper in the apparatus, wash it with hot water and flatten the ground coffee we put in it as much as possible before starting to pour water.

 

We pour 55-60 grams of water for 18 grams of coffee (enough to completely cover the coffee) from the center to the outside with circular but slow movements and wait for 5-6 seconds for blooming. We definitely do not wait between 15 and 45 seconds as usual. The aim here is to cool the coffee bed and

to be able to continue brewing by keeping it at the same level without drying it, You will see that if the beans you use for brewing are fresh, the flowering will continue for 1 minute or even longer. After waiting 5-6 seconds for flowering, we pour water slowly (every 3-4 seconds) but frequently. Please remember that the aim is to maintain the same level while pouring water and not to disturb the temperature balance.

One of the most important points you should pay attention to is that when you finish brewing, the coffee bed should be as smooth as when you started, which is essential for Evenly Extraction.

When we brew it as I tried to explain above, the brewing takes an average of 2 minutes and 15 seconds. For us, all brews that take between 2 and 2:30 minutes are just right for drinking. (One is a little more acidic, the other is a little more full-bodied).

You brew something out of the ordinary, so what was the result? Here is the result

Please remember that coffee is a fruit, the purpose of our brewing in this way is to present the aromas specific to each region, with a balanced acidity and body.

Let's give some examples to those who say that the colors in these pictures are not enough for us and talk with technical numbers;

- Kalita , brewing with Rwanda beans with -12.08% roasting weight loss:

18 gr dry coffee, 361 gr spilled water, 317 gr brewed coffee obtained after 2 minutes and 2 seconds

Tds: 1.18 (at 27.6 degrees)

EY : 20.78% (golden cup)

- Kalita , brewed with Rwanda beans with -12.08% roasting weight loss, only 1/10th the finer grind:

18 gr dry coffee, 364 gr spilled water, 311 gr brewed coffee obtained after 2 minutes and 10 seconds

Tds: 1.37 (at 27.8 degrees)

EY: 23.67% (For those who like a fuller, non-bitter coffee)

- We brewed the same Rwanda bean this time with Bonavita to make it similar to the French Press brewing method used by most home brewers ;

17 gr dry coffee, 323 gr spilled water, 281 gr brewed coffee obtained after 7 minutes

Tds: 1.25 (26.9 degrees)

EY : 20.66% (golden cup)

VOLK

- Hario V60 , brewing with Ethiopia beans with -12.57% roasting weight loss:

18 gr dry coffee, 359 gr spilled water, 317 gr brewed coffee obtained after 2 minutes and 12 seconds

Tds: 1.17 (at 24.9 degrees)

EY : 20.60% (golden cup)