At its simplest, Pour Over Coffee is made by pouring a slow, steady stream of hot water over coffee grounds through a filter, directly into a cup. Whilst seemingly simple, the process requires practice, patience and precision. From the temperature of the water and the speed with which you pour to the grind and volume of the coffee - there are numerous factors that go into making it correctly. However, it's well worth spending the time perfecting the art of making Pour Over Coffee, as the finished product is a full-flavoured but delicate cup of coffee with more nuance and subtlety than you'd get with a traditional coffee machine.
We've put together a handy step by step guide to help you unleash your inner coffee connoisseur and make the process easier than ever.
Fill your kettle with the required amount of water for the number of cups that you are making and set the temperature to 96°- 205° F. The Dualit Pour Over Kettle has a digital control panel, allowing you change the temperature of your water one degree at a time for ultimate control. Plus, the hold function will maintain the selected temperature for five minutes!
Measure out 7-15g per cup of medium-fine grind coffee, depending on taste. The grind texture should resemble table salt/fine sugar. If you're using the Dualit Handheld Grinder, this is approximately grind setting 10. If using shop bought, look for coffee suitable for "All Coffee Machines", "French Press" or "Filter Coffee".
A larger coffee to water ratio will mean that your coffee will be stronger, whilst a smaller amount of ground coffee will produce a slightly weaker, more mild coffee. Experiment with ratios to find your own personal preference!
Wait a few seconds for your coffee to pre-infuse, then slowly begin pouring hot water over the coffee grounds in a circular motion. Add roughly 50ml at a time, allowing the water to pass through the coffee before adding more. The thin, gooseneck spout of the Dualit Pour Over Kettle controls the flow of water for a slow and accurate pour over the ground coffee, ensuring maximum flavour and aroma extraction every time.
You will notice that when the coffee grounds come into contact with the water, bubbles appear on the surface. This is called blooming - a process whereby the coffee reacts with the water to release carbon dioxide, causing the grounds to expand and bubble up. Never fill above the max marker/1cm below the filter paper lip, otherwise coffee grinds will end up in the drink.
Unplug and let the Kettle cool down completely whilst you enjoy your cup of coffee!
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