A pourover filter can make your brews a bit lighter, silkier and sweeter.  This “casual brew” is recommended for people who use hard, unfiltered water. We do recommend a good gooseneck kettle like the Stagg or the Bonavita to control your flow rate accurately.

Brew ratio: 60g/L
Dose: 18 grams
Water: 300 grams
Temperature: 98 degrees Celsius
Brew time: around 3 minutes
Grind size: base on flavour; roughly 23 clicks on a Comandante
Dose and water can be increased accordingly to desired brew size, as long as the brew ratio is followed. The recipe below will contain the 18 – 300 recipe as an example.

• Start your brew with a 40 second bloom, using 2.5x your coffee dose in water (45 grams).
• At 0:40, slowly pour in circular motions until you reach 50% (150 grams) of the total water quantity. Pouring this should take around 15 seconds with the 18 – 300 recipe and a few seconds longer for larger brews.
• After pouring, give the dripper a careful swirl to bring grounds down, flattening the coffee bed and fixing channels.
• At 1:10 (a few seconds later for larger brews), very slowly pour in circular motions until you reach 75% (225 grams) of the total water quantity. This should take around 10 seconds. Carefully swirl the dripper once.
• At 1:30 (a few seconds later for larger brews), very slowly pour in circular motions until you reach 100% (300 grams) of the total water quantity. This should take around 10 seconds again. Carefully swirl the dripper once.
• Just let all the water run through. The coffee bed should be flat and dry around 3:00.

This recipe was taught to us by a friend, Stefan Mirck, who used it for high-extracted, super sweet filter coffees.  Compared to the casual brew, it requires filtered water and a little more precision and care, but it can give stellar results. This method absolutely needs a good gooseneck kettle like the Stagg or the Bonavita to control your flow rate accurately. The Misarashi filters are also recommended to prevent clogging.

Brew ratio: 60g/L
Dose: 18 grams
Water: 300 grams
Temperature: 98 degrees Celsius
Brew time: around 4 minutes
Grind size: base on flavour; roughly 17 clicks on a Comandante (a lot finer than usual)
Dose and water can be increased accordingly to desired brew size, as long as the brew ratio is followed. The recipe below will contain the 18 – 300 recipe as an example.

• Start your brew with a 40 second bloom, using 2.5x your coffee dose in water (45 grams).
• At 0:40, slowly pour in circular motions until you reach 66% (200 grams) of the total water quantity. Pouring this should take 40 seconds with the 18 – 300 recipe and a few seconds longer for larger brews.
• After pouring, give the dripper a careful swirl to bring grounds down, flattening the coffee bed and fixing channels.
• At 1:50 (a few seconds later for larger brews), very slowly pour in circular motions until you reach 100% (300 grams) of the total water quantity. This should take around 30 seconds. Carefully swirl the dripper once.
• Just let all the water run through. The coffee bed should be flat and dry around 3:50.

An immersion will exhibit all the coffee’s flavour, but lack a bit of tactile that a pourover does give. It is definitely the easiest to brew, so we usually recommend it for people on holiday.

Brew ratio: 60g/L
Dose: 12 grams
Water: 200 grams
Temperature: 98 degrees Celsius
Brew time: 4 minutes
Grind size: base on flavour; roughly 17 clicks on a Comandante.

• A French press is easiest to brew and somewhat similar to cupping.
• Simply add all the water to your coffee grounds at once and put the cap on your French press, but do not push the plunger down. This is just meant for better temperature retention.
• After 4 minutes, use a spoon to break the top coffee crust.
• Use one or two spoons to scoop as much of the residual brown foam as possible off the coffee.
• Pour all the coffee from the French press in a service vessel, but once again without pushing the plunger down.

An Aeropress is very versatile and can intensify any flavour of your coffee. In general, it will increase the body and creaminess of the coffee and it will taste a little less bright than a V60.

Non-inverted
Brew ratio: 65 grams / liter
Dose: 12.5 grams
Water: 200 grams
Temperature: 98 degrees Celsius
Brew time: +- 4 minutes
Grind size: base on flavour; roughly 20 clicks on a Comandante

• Since the Aeropress filter is so thin and light, there is no need to wet / rinse the filter in advance.
• Start by adding all the water to the coffee at once, immediately followed by putting the plunger on top without pressing down. This will prevent most of the water from dripping through the coffee.
• At 3:00, break the top coffee crust with about 3 vigorous swirls of the Aeropress. Make sure to hold the plunger tightly to prevent it from getting ejected. Don’t worry about getting the timing exactly right as it won’t affect the taste a lot.
• After 20 – 30 seconds, use the plunger to slowly press the water all the way down. This should take about 20 – 30 seconds, so around 4:00 your brew should be done.

The Hario Switch and the Clever Dripper are both brewing tools that make a pourover coffee easier to make. They start with an immersion phase, after which follows the drawdown phase. Because of the immersion phase, there is no need to bloom the coffee and no need for precise gooseneck pours. In addition, immersion brew extractions slow down as the water gets saturated, therefore the brewing time is very flexible and forgiving.

Brew ratio: 60 grams / liter
Dose: 15 grams
Water: 250 grams
Temperature: 98 degrees Celsius
Brew time: +- 4 minutes
Grind size: base on flavour; roughly 21 clicks on a Comandante

• Start by wetting / rinsing the filter with hot water and adding the coffee to the dripper once all the water has passed through.
• Add all the water to the coffee at once. There is no need for a precise pour; in fact a little agitation is good to make sure all the coffee grounds are wet.
• Any time after 3:00, break the top coffee crust with a spoon to let all the coffee sink to the bottom. Since the extraction speed is low at this point, there is very little difference between letting the coffee steep for 3 minutes, 5 minutes or even 10 minutes.
• After 20 – 30 seconds, press the release button on the Switch or put the Clever dripper on your service vessel to start the drawdown phase.