Cerapotta Dripper
$80.00
Recipe
Brew Time
3 1/2 minutes
Dose
25-28 grams
Grind
drip-fine
Filtered Water
390 grams 201-205°F
steps to take
1
Put a filter in the pourover dripper, and place it on top of a server.
2
Fill pouring kettle with hot water and rinse fiter until you feel heat on the outside of the cone,discard water from both.
3
Weigh coffee to desired strength (25-28 grams) and grind.
4
Place the pourover dripper on a scale. Add coffee, shake to level the coffee bed, zero the scale, and fill the pouring kettle with hot water.
5
Start timer and your pour at the same time.
6
Pouring will be split into six separate pours of 65g of water in 15 seconds*, and allowing to drain for 15 seconds in between each pour.
7
Start each pour in the center, work your way out, and then back to the center, in concentric circles.
8
Coffee should finish draining around 3:30. Remove the pourover dripper. Serve!
Brewing Tip TO REMEMBER
When pouring, you should look for dark spots on the surface of the slurry. Target your pour to submerge these spots, which will ensure that all the coffee in the cone is saturated.
GRIND TIP: All grinders will produce a mix of coarse and fine particles - none are perfect; however, burr grinders produce far more uniformity. If your resulting cup is too strong and/or bitter, adjust your grind slightly coarser. If it is too weak and/or sour, adjust slightly finer.
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