• pour over coffee dripper

• filter

• grinder

• 24 grams of your favorite Bold Bean whole bean coffee

• kettle filled with 360 grams of water

• timer

• glass brew carafe or coffee cup

1) Rinse Filter

Place your open filter into the brewer. Place the brewer onto a brew carafe or coffee cup. Rinse the filter with hot water, about 198 to 205 degrees Fahrenheit, to remove the papery taste, then discard the rinse water.

2) Grind Coffee

Grind your favorite Bold Bean coffee to a medium grind, or between 6 and 8 on a Fellow Ode Grinder.

3) Distribute Coffee

Add grounds to the pour over coffee dripper and shake ever so slightly to evenly distribute the grounds in the brewer, creating a flat coffee bed.

4) Start the Bloom

Pour about 50 grams of hot water onto the coffee bed in concentric circles to fully saturate the grounds, starting in the middle of the bed and working out toward the edges. The key here is to let the water drain from the first drops of brewed coffee, not from the filter. Let the wet grounds bloom for about 30 seconds, and when doing so, take time to experience the bloom. Watch and smell it for a glorious half minute. 

5) Brew

After those 30 seconds, begin pouring slowly in the middle of the bloom until it appears to break

Continue slowly pouring in concentric circles toward the edge of the filter. IMPORTANT: don't pour directly onto the filter at this point. The water could bypass the grounds completely and end up falling straight into the carafe, minimally brewing the coffee.

Keep an eye on your timer. You’ll want to extend your pour to last 1 minutes and 30 seconds. Slow your pour and take brief pauses to allow some of the coffee to filter through before adding more water. 

After finishing your pour, keep an eye on the time. The brew will finish dripping around 2 minutes and 30 seconds. If the brew moved faster or slower, taste the coffee, then adjust variables such as grind size and pour speed next time.

6) Serve

Give the brew a quick swirl in your carafe or cup, mixing all the components of the method. Serve and enjoy!