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POUR-OVER – Preparation guide

The slow infusion methods, known as “pour-over”, as simple as it gets!

Manual coffee makers, which allow you to make one cup of coffee at a time, such as the classic Mellita or the Hario V60, are simple and quick methods of enjoying a drip coffee while keeping control over the parameters of the infusion. With freshly roasted coffee, the right grind and specific accessories, you’ll be satisfied with every cup!

  1. Use brown, non-chlorine bleached conical filters.
  2. Use between 18g-20g of coarsely ground coffee (for a 300ml-340ml cup).
  3. Place the coffee maker on the cup.
  4. First, cover the coffee with a little splash of hot water (94C) and wait for 30 seconds. When the water in your kettle is boiling, it is better to wait 2 minutes before pouring it over your coffee otherwise it will be too hot.

  5. Gradually add 300ml-340ml of hot water (about 50ml at a time) using rotary movements. *For this step, a kettle with a gooseneck spout allows the water to be poured more delicately and precisely over the coffee!
  6. Wait for the coffee to flow naturally into the cup. *The entire brew should take no longer than 4 minutes in total, if it goes too fast it means the grind is too coarse and if it’s too slow it means it is too fine.

Les essentiels:

Autres façon de déguster le café

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