Pour Over

Classicaly clean and consistent

Prep It

  • Food Scale (Recommended)
  • Quality Burr Grinder (Recommended)
  • Kettle 
  • 55 Grams of your favorite Kamiak Coffee (Ground if you dont have a grinder)
  • Filter
  • Pour over device (Chemex - Hario V60 - Kalita Wave)
  • 1000 Grams of good tasting water (Roughly 4.25 Cups) 
  • Vessel to drip into (Not needed for Chemex)
  • We recommend a 1:16 coffee to water ratio by weight (Adjust recipe as needed)

Brew It

  • Heat water to 195' - 205' F if you're using an electronic temperature controlled kettle. If not, bring water to a boil
  • Rinse filter with roughly 100g of the water and discard. Keep the remaining 900g heating 
  • Grind your Kamiak Coffee to a medium coarse grind size (sea salt esq)
  • Pour grounds into paper filter and give your brewer a shake to level out grounds 
  • If you boiled the water, remove from heating element and let sit for 30 seconds to bring the temperature down to about 200' F 
  • Bloom the coffee by pouring 100g of the water onto the grounds in a spiral motion (avoid pouring directly on the filter) 
  • Let bloom for 45 seconds
  • In a spiral motion, pour 300g of the water onto the bloomed grounds
  • Once the water level is at about half, pour another 250g of the water onto the grounds
  • Again, once the water level is at about half, pour the remaining 250g of the water onto the grounds and let the coffee fully drip into the carafe
  • Enjoy