How to Brew with a Pour Over

What You'll Need:

Preparation

Heat your brew water to between 205F (96C)and 210F (98C). Cooler end for darker roasts and hotter for lighter roasts.
For drip cones, start around 1:16 (for every 1 gram of coffee, use 16 grams of water). Adjust your water based on flavour preference. For a stronger cup of coffee, or if using a darker roast try using a 1:15.5 recipe. For a lighter cup of coffee, or if using a lighter roast, try using a 1:17 ratio.
For most drip cones, a medium grind is a reasonable starting point. If the coffee tastes unpleasantly sharp/vegetal/under-ripe fruit, grind finer. If the coffee tastes bitter/flat/dull/dry/bland, grind coarser.
The above recommendations are starting points. Experiment and adjust to suit your flavour preferences.

Brewing Process

Grind your coffee and set aside.
Take your filter and fold back the seam. Now open it up and place in the brewer (cone portion). It should sit nice and flat inside.
Rinse the filter in the brewer well with water (this helps it to sit snug while also removing any flavour of paper). Dump the rinse water.
Set brewer and decanter/cup on a scale and make sure your scale is on and reading 0.0 grams.
Carefully place the ground coffee into the middle of the filter and note the weight of the coffee you have added. Multiply the weight by 16 (or to your own preferred taste) to determine the amount of water to add.
Start your timer and slowly pour in 50g of recently boiled water to wet all grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Set aside for 20 more seconds.
Slowly pour an additional 200g of water in a circular motion, waiting 20 seconds after pouring for the slurry to draw down through the filter.
Finally, add the remaining water in a circular motion and let the coffee filter through.
Enjoy your cup of fresh Rock Island Roastery Coffee!