POUR OVER COFFEE RECIPE RECIPES

Steps:

• Step 1: Heat water to 195-205 degrees Fahrenheit.
• Step 2: Prewet your filter and heat the glass catcher. Pour out remaining water before starting your brewing.
• Step 3: In the base of the glass catcher add 20 grams of honey (about 1 heaping tablespoons).
• Step 4: After you have ground your 30 grams of coffee (about 5 tablespoons), add your two dashes of cinnamon and make sure it is evenly distributed by gently shaking the coffee.
• Step 5: Add coffee to the Kalita and give a gentle shake to make sure you have an even coffee bed.
• Step 6: Thinly slice 3 pieces of poached pear and keep them nearby.
• Step 7: Pour roughly 60 grams (60 milliliters) of water into the coffee, making sure that all grounds are evenly wet and let bloom for 30 seconds.
• Step 8: Add the 3 slices of pear to the coffee after the bloom and continue with your pour over.
• Step 9: You will do 3 stages of water each time adding roughly 150 grams (150 milliliters) of water and letting drain for 10-15 seconds in-between pulses. Let drain fully and enjoy your pear cider pour over.
• Step 1: Add 2 cups Simple syrup, 2 tablespoons honey, 1/2 bottle of wine, 2 drops vanilla extract, 3 cinnamon sticks, 1/2 teaspoon cardamom, 2 cloves, 2 pods star anise 1 pinch kosher salt to large sauce pan and heat until thoroughly incorporated.
• Step 2: Add 4 small pears and simmer for 15 minutes.
• Step 3: Remove from heat and let cool.
• Step 4: Store in an airtight container in the fridge.

Steps:

• Heat the water to 207 degrees F. If you have a digitally controlled, electric kettle this should be simple. If your kettle is old-school, bring the water to a boil then let it sit off the heat for 30 seconds before using.
• You only need 420 grams of water (same as milliliters where water is concerned) for the brew process so when the water is hot use a small amount to warm your carafe and your mug or glass. (I like to drink out of Gibraltar-style glass often used by coffee shops for serving cortados.) Dump the carafe after a few moments but leave the water in the glass until you're ready to serve.
• Place your carafe on a digital scale and install the filter of your choice, either paper or metal. Add the coffee then zero out or tare the scale. Slowly pour 60 grams of the water evenly over the grounds and allow grounds to bloom for 45 seconds. (Return the kettle to its base to reheat during this time.)
• After the bloom, slowly add water to the coffee grounds in a circular motion, pausing as needed to not overflow the filter, until the scale reads 420 grams (including the bloom water). If you've got your grind right this shouldn't take less than 3 minutes or more than 3 1/2.
• Dump the warm water from the glass or mug, refill with coffee, and consume. And no, you don't need sugar or cream. Seriously, give it a chance.