The pour-over ritual is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords: just you and a few simple tools. The final cup is reminiscent of one from a drip coffeemaker but noticeably more delicate and intricate. Observe the bloom, experience the first trace of coffee-drunk steam, notice how the spiral of the pour alters the final cup. This simple experience gets you in tune with your coffee.
- Fold the filter and rinse with water just off the boil. This pour will eliminate any paper taste and warm up your Tapio cup.
- Weigh out 12g of fresh beans and grind to just finer than sea salt. Add coffee to V60.
- Pour water just off the boil onto grounds to saturate it. Only use enough water to cover the coffee. Let it bloom for 10-15 seconds.
- Every 10-15 seconds, pour water in a slow, even spiral motion to ensure even extraction. If using a scale, run to 200g.
- Remove V60 brewer and enjoy from your Tapio Cup.