Recipes | Goop | Page 4 Don’t worry about whether or not you’re doing it right. You can always adjust grind size and water flow rate to achieve the right timing and taste, and it will probably take a few practice runs and some adjustments to achieve your perfect balance. 1. Fill a kettle and bring to a boil, then let sit 1-2 minutes (water boils at 212°F and is best for coffee between 195°F and 207°F). 2. Place the filter inside the pour-over dripper cone and place the dripper cone directly over your coffee cup. 3. Rinse the filter thoroughly with the boiling water to remove the paper taste and heat the cone and the cup. 4. Weigh out 27 grams of coffee beans and place in the grinder. If you don’t have a scale, use roughly 1.5-2 level scoops of whole beans. 5. Grind the beans on a medium setting (more coarse than espresso and finer than French press—the grounds will appear “sand-like”), then transfer into the rinsed filter. 6. Discard the hot water in the cup (that you used to rinse the filter), then start pouring water in a zig-zag motion across all of the grounds until they are completely soaked. 7. Once the grounds are soaked, stop. 8. Wait about 30 seconds until you see a bubble form, which is referred to as “the bloom.” 9. Continue pouring from the center all the way around in a circular motion, then retrace your steps by pouring in a circular motion back the way you began. 10. Pour slowly and using the same amount of water flow rate throughout. The process as a whole should take about 3 minutes and you should use about 12 ounces of water. Serves 112 ounces filtered water, ~ 27 grams coffee beans.

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