TEA CATCHER 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.