• one 12oz cup or 340 grams
• Pourigami Brewer
• V60 #02 Conical Filters
• burr grinder
• pouring kettle
• digital scale
• timer
• server

ONE: Assemble the Pourigami by fitting three pieces together. Put the filter in the brewer and place on the server.

TWO: Fill the pouring kettle with hot water and thoroughly rinse the filter in the brewer; allow to drain completely and discard water from the server.

THREE: Place the Pourigami and server on scale, add coffee. Shake the brewer to level the bed, zero the scale, and fill the pouring kettle with hot water.

FOUR: Start your timer and pour at the same time.

FIVE: Pouring is split into six separate pours of 50g of water in 15 seconds, allowing to drain for 15 seconds in between each pour.

SIX: Start each pour in the center. Work your way out and then back to the center, in concentric triangles, saturating any dark spots of coffee on the surface.

SEVEN: Coffee should finish draining around 3:30. Remove the Pourigami. Serve.

BREW TIP #1:When preparing the filter, place the folded seam side against a side of the brewer, and not in one of the corners. This will ensure better drainage.

BREW TIP #2:When pouring, make sure that you are evenly wetting all grounds by pouring in a triangular motion.

0:00 - 0:15 - pour to 50g
0:30 - 0:45 - pour to 100g
1:00 - 1:15 - pour to 150g
1:30 - 1:45 - pour to 200g
2:00 - 2:15 - pour to 250g
2:30 - 2:45 - pour to 300g