1. Pour Over
The pourover is a brewing method that involves pouring freshly boiled water over coffee grounds to extract its flavours. For this, you'll need a serving vessel (a relatively large cup/mug), coffee filters, and of course, the V-shaped coffee dripper. Personally, I find pourovers therapeutic and calming. It's a fairly simple and easy process: start boiling water by using a gooseneck kettle; the narrow mouth of the kettle allows precision in pouring. Next, moisten your paper to lessen any intrusive taste that may come with it. Then, measure your coffee grounds. The ideal coffee to water ratio for pourovers is usually around 1:15 to 1:17.
The first pour is called blooming. Add in about 10 to 15 per cent of your hot water and let it rest for around 30 seconds. Then add in the rest of your water. Be sure to add it in slowly and in a circular motion, covering all coffee grounds. Pourover coffee is less strong in comparison to espresso, but it is very aromatic.
Read Also: Tatler's Guide to The Best Local Coffee To Order In Metro Manila