A slower pour-over for light roasts
The recipe we use at the brew bar for light coffees like Gedeb Washed, with the reasons for each step.
Light roasts are dense and dissolve slowly. If you brew them like a medium roast they often taste thin and sour. This is the recipe we use at the brew bar.
You will need
- 15 g of coffee, ground a little finer than for a medium roast
- 250 g of water just off the boil, about 96 °C
- A cone dripper, a paper filter and a scale
The recipe
- Rinse the filter with hot water and pour the rinse water away.
- Add the coffee and pour 45 g of water. Wait 45 seconds. This is the bloom: the coffee releases gas and wets evenly.
- Pour slowly to 150 g by 1:30, in small circles, keeping the water level steady.
- Pour to 250 g by 2:15.
- Let it drain. The whole brew should finish between 3:00 and 3:30.
If it tastes wrong
- Sour or thin: grind finer, or use hotter water.
- Bitter or dry: grind coarser, or pour a little faster.
- Drains too slowly: the grind is too fine, or the filter has clogged with fines. Grind one step coarser.
Change one thing at a time and write down what you changed. The scale makes this much easier than measuring by eye.