Call us crazy but for many of our pour-over recipes we like to use a by-pass brewing method. We feel that during the later stages of extraction, much of what is extracted doesn't add positive character to the cup but rather just dilutes it to a pleasing brew strength (to test this theory, taste the end stages of extraction by itself and see if you'd rather have that in your cup for dilution or fresh water).

By diluting with a by-pass of fresh water rather than through the grounds we feel that with most coffees we get a much more vibrant, clean and sweet cup. Give it a shot and see what you think!

In the following recipe we've also used a slightly tighter brew ratio. We feel that this really highlights the spicy ginger/galangal character of this coffee as well as its clean, fruity sweetness and floral armoa.

Recipe

Brewer: Fellow Stagg Dripper, or other pour over brewer if you must ;-)

Coffee: 25 grams

Grind size: 3.25 on the Fellow Ode (medium-fine)

Water: 360 grams at 200˚F

Water to Coffee Ratio: 1:14.4

Brew Time: 2:30

Method

1. Rinse filter

2. Add ground coffee

3. Start timer and saturate grounds with 50g water.  Stir.

4. Let bloom 30 seconds.

5. Over the next 1.5 minutes, slowly but constantly add water until you reach 330 ml/g. Pour in concentric circles from the middle of the brew bed to the edges making sure to evenly and fully saturate all of the grounds.

6. After 330g of water is poured, give the brewer a little swirl. This will help ensure an even draw down. All water should draw down by 2:30 or so.

7. After all water draws down, remove the brewer and set aside. Add 30 grams of hot water to the brewer to dilute extraction to ideal brew strength. Give the carafe a good swirl or stir to mix the coffee. Serve and enjoy!