A pour-over gives you more control over your coffee than almost any other brewing method. Once you find a rhythm, it takes about four minutes to make a great cup. Here is where to start.
Start with fresh whole beans. Coffee is best two to twenty days after roasting. Grind just before you brew — the difference between beans ground five minutes ago and five days ago is easy to taste.
Use the 1:16 ratio. For a full carafe, that is 30 g of coffee to 480 g of water. Weigh both. A cheap kitchen scale is by far the most useful piece of coffee equipment you can own.
Grind medium, like coarse sea salt. Water should pass through the bed in around three and a half to four minutes. If it drips through too fast, grind finer; if it puddles, grind coarser.
Bloom first. Wet the grounds with about twice their weight in water at 96°C and wait thirty seconds. Then pour in slow, concentric circles, keeping the water level constant. Stop when the scale reads your target.
Give it a gentle swirl at the end so the bed levels out. Let it drain, discard the filter, and drink it while it is warm. That is the whole recipe.
— The Neuryza team
