Hobo's Guide To The Art of Pour-Over Coffee
If you are anything like us, nothing happens before coffee. Like all else at Hobo, we like to keep our coffee style authentic and crafted, no simple drip for us. When cold brew came along, we were ready to sip and tell. Our trip to Nashville led us to local purveyor Frothy Monkey and after one taste we were hooked. Check out their simple guide below to the perfect pour-over cup of joe (hot or cold) then take a click over to our Makers Market to order some up. Enjoy! - Hobo
Hey Hobo readers, Frothy Monkey founders here to talk about the art of the pour-over!
We love to use the pour-over method when it comes to coffee. The Kalita Wave is our item of choice, because the flat bottom dripper allows water to meet a wider coffee bed, while the holes in the bottom of the dripper promote an even extraction. The Kalita Wave method is simple and creates the perfect cup of joe in less than 5 minutes…yes, please!
- • Kalita Wave dripper (we are using the 185 version for these recipes)
- • Suitable filters
- • Brewing vessel (glass carafe)
- • Kettle with filtered water (200-205℉)
- • Scale
- • Timer
- • Spoon
- • Coffee ideally within two weeks after the roast date
HOT POUR-OVER
PREPPING THE KALITA
Once your water has boiled, pour some water in the center of the paper filter to eliminate any papery taste and warm the brewing vessel. Pour out the water and add 24 grams of freshly ground coffee (grind medium-fine; like granulated table salt) in the filter. Shake the dripper to level the coffee grounds.
THE BLOOM
Set the Kalita Wave on your scale and tare to zero. Start your timer and pour 50 grams of hot water over the grounds. The goal is to get all the grounds wet on the first pour. Allow the coffee to sit for 30 seconds. We call this the "bloom" or "degassing" phase.
FINISH & ENJOY
Continue to periodically pour hot water in a spiral pattern until you reach 400 grams. Avoid pouring directly on the side of the dripper. When the coffee begins to slowly drip, remove and discard the filter. The total brew time should be between 2:30-3:00 minutes. Pour into a pre-heated mug and enjoy.
ICED POUR-OVER
PREPPING THE KALITA
Once your water has boiled, pour some water in the center of the paper filter/dripper over a sink and not into the brewing vessel. Add 200 grams of ice to the brewing vessel and add 33 grams of freshly ground coffee (grind slightly finer than the hot recipe) in the filter. Shake the dripper to level the coffee grounds and place back on the brewing vessel.
THE BLOOM
Set the Kalita Wave on your scale and tare to zero. Start your timer and pour 65 grams of water over the grounds. Stir gently with a spoon for a few seconds to agitate. Allow the coffee to sit for 40 seconds. This will help brew the coffee a little longer.
FINISH & ENJOY
Continue to periodically pour hot water in a spiral pattern until you reach 300 grams. Avoid pouring directly on the side of the dripper. When the coffee begins to slowly drip, remove and discard the filter. The total brew time should be between 2:30-3:00 minutes. Allow all the ice to melt before serving over fresh ice.
