Making a perfect pour-over coffee requires a few techniques and tools. The key to success is to pour the hot water in a controlled manner, using a specialized tool such as a gooseneck teapot or a measuring cup with a spout. The first pour is known as the blossom pour, which saturates all grounds and helps to achieve an even extraction. After that, pour twice as much water as coffee and stir gently for 30 to 45 seconds.
Finally, stop pouring when the scale reaches 60 grams and the entire process should take about 15 seconds. Pour-over coffee is also known as filter coffee or drip coffee, although these terms also include batch coffee makers. The pouring method involves pouring hot water through the ground coffee into a filter, which then drains through the coffee and filters into a jug or cup.
