Our new favourite
Pourover: Flat-bottom brewers
- Input: 17g of coffee grounds
- Output: 260g of brewed coffee
- Ratio: 1:15.3 (coffee grounds to water)
- Water temperature: 94°C
- Grind size: Medium (slightly coarser than V60)
- Brew time: 2.40-3 minutes
We've really got into the April brewer recently, it's kind of magical in it's simplicity. As a team we went through phases of enjoy Kalita brews but always reverted back to the V60. The April brewer, however, makes all our coffees pop and seems to leave everything with a silky texture.
This is a basic starting recipe we use with the April Brewer and can be used with the Kalita 185 or 155 (grind slightly finer for 155).
- Heat water: Fill a goose-neck kettle with at least 600ml of water and boil.
- Rinse paper and heat brewer: Place paper filter in brewer and rinse by pouring lots of hot water through (250g). Discard the rinse water.
- Add ground coffee: Add 17g of ground coffee to the brewing cone, shake gently to even.
- Bloom: Quickly pour 50g of hot water over the grounds starting in the centre. Swirl the brewer in a circular motion to ensure even saturation.
- First pour: After 40 seconds, slowly pour water from a height of about 6-10cm in a circular motion, starting in the centre and working your way outwards. Pour up to 110g of water, ensuring you don't touch the sides of the brewer or the filter paper. Finish pouring in the centre, and give the brewer a small swirl to ensure even extraction.
- Second pour: When the brew time hits 1:20, start pouring again from the centre of the brewer, pouring slowly up to 200g of water using the same method as before.
- Final pour: When the brew time reaches 1:50, pour the remaining water using the same method, aiming to finish pouring in the middle of the brewer from a height of 6-10cm.
- Agitate and wait: Give the brewer a final swirl to ensure even extraction. The total brew time should be between 2:10-2:20. Wait until the brew finishes dripping, which should take around 30 seconds.
Tips: pour from a height