How I like to brew coffee with a KONO pour over brewer
WHAT YOU’LL NEED .
• 15g of your favourite filter coffee
• 250g of filtered water
or adjust to a Coffee Brew Ratio of 16.7:1 (brew water : coffee)
•Pour Over Brewer (kōno)
•Target TDS: 1.23%-1.48% .
METHOD
1. Bring your kettle to the appropriate temp (94-96°C is a great place to start).
2. Insert filter paper into the brewer and rinse.
3. Allowing to drain, use hot water to thoroughly rinse filter paper, this will eliminate paper flavour and preheat the device a little.
4. Grind 15g of coffee at a medium coarseness (11 on my knock feld grinder).
5. Place brewer, with pre-wet filter paper on decanting device and scales, add 15g coffee and tare the weight.
6. Start your timer as you pour 50g of brewing water to allow even saturation of coffee grounds and allow coffee to release CO2 from the grounds. This also makes it easier to integrate coffee grounds into the brew at your next pour.
7. Wait approximately 30 seconds before your next pour, this is the bloom stage.
8. Add 50g of water to reach 100g, pouring in a steady spiral motion from the centre out and back in, allow too steep for 10 seconds or until the water drops by about 1-2cm.
9. Add 100g of water to now reach 200g, pouring in a steady spiral motion from the centre out and back in, allow to steep for another 15 seconds or until the water drops by about 1-2cm.
10. Add the remaining 50g to reach the overall brew weight of 250g, again in a steady spiral motion, after all liquid has dispensed, discard the used filter paper and rinse brewer.
11. You should aim for an overall brew time of 3:00min - 3:30min
12. Enjoy your delicious brew.
