Bastien Dronneau
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Clean, bright, classic pour-over
Recipe by James Hoffmann
1. Bloom
Pour to 50 g, swirl gently, let it bloom.
50 g
45s
2. First pour
Pour steadily in circles up to 150 g.
150 g
30s
3. Second pour
Top up to 250 g, keeping the bed even.
250 g
30s
4. Swirl & draw down
Give a gentle swirl and let it drain.
250 g
105s
5. Done
Aim for ~3:30 total. Enjoy.
250 g
Immersion + percolation — body and sweetness
Recipe by Ole Kristian Bøen (Hario)
1. Bloom (closed) valve closed
Valve closed. Pour to 50 g and bloom for 40 s.
50 g
40s
2. Open & pour centre valve open
Open the valve. Pour to 150 g in the centre.
150 g
50s
3. Close & circular pour valve closed
Close the valve. Pour to 240 g in circles.
240 g
40s
4. Open & drain valve open
Open the valve and let it drain fully.
240 g
50s
5. Done
Finish around 3:00–3:15. Enjoy.
240 g
Flat bed, even extraction, forgiving
Recipe by Madcap Coffee
1. Bloom
Pour to 50 g in circles from the centre out.
50 g
15s
2. Pour 2
Pour to 100 g.
100 g
25s
3. Pour 3
Pour to 150 g as the level drops below the bed.
150 g
25s
4. Pour 4
Pour to 200 g.
200 g
25s
5. Pour 5
Pour to 250 g.
250 g
30s
6. Pour 6 — ridges
Pour to 300 g, one rotation over the filter ridges.
300 g
30s
7. Final pour
Pour to 355 g total.
355 g
45s
8. Done
Drip should finish by ~3:15–3:45. Enjoy.
355 g