Pour-over filter

Pour-over filter

Almost forgotten and even frowned upon, good old filter coffee. We'll show you how you can enjoy Crespo Café brewed with a pour-over filter.

For this, you will need the following utensils:

1.) A scale

2.) A glass carafe, e.g., from Hario

3.) A filter holder, e.g., Hario V60

4.) A cone-shaped filter

5.) A kettle

6.) A grinder

- First, get everything ready and boil the water (for one cup, 200g) to 92-96 °C

- Next, insert the cone-shaped filter into the filter holder

- Fold the side seam flat so that the filter sits deeply and doesn't collapse when pouring

- Now grind the coffee (for one cup, 12g)

- Put the coffee powder into the filter and level the surface by gently shaking

- Now place everything on the kitchen scale and tare it to "0"

- Pour the water in small amounts to distribute it evenly; it's best to use a kettle with a long spout for this

- First, just wet the coffee; break up any clumps with the stream

- The coffee slurry should rise by 2 cm

- The coffee will now bloom slightly; fresh coffee foams strongly

- Continue pouring steadily with a circular motion, so that the coffee remains at a level oscillating around 2 cm

- In total, the entire weighed amount of water should be poured, but this process should not exceed the 4-6 minute mark

The "Gold Cup Standard" refers to the ideal filter coffee. This standard, introduced in Europe, makes the quality of filter coffee measurable. A so-called TDS meter measures the total amount of dissolved solids in the water. The value should be between 1.20% and 1.45% and refers to a coffee quantity of 50 to 65 grams per liter. In other cultures, 65 to 75 grams per liter are quite common.

For this preparation, we recommend our pure Arabica coffees.

Have fun trying it out!