The Pour Over—whether it's the V60 or Chemex—is the definitive coffee experience for those who appreciate both craftsmanship and the subtle complexities of flavour. This method transforms the simple act of brewing into a mindful ritual, blending precision and artistry to produce a cup that's clean, vibrant, and rich in character.

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With its refined design and hands-on approach, the Pour Over allows you to meticulously control every element, from the grind's texture to the water's flow, unveiling the distinct nuances of your Trailhead Coffee beans. Whether you're drawn to the V60's bright, layered brews or the Chemex's crisp, elegantly filtered clarity, this brewing technique is as much about the process as it is about the final, rewarding cup.

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Perfect for seasoned coffee aficionados and curious newcomers alike, the Pour Over elevates your daily coffee routine into a moment of intentionality and discovery. Enhance your coffee experience and savour the artistry of the pour.

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Equipment:

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• Trailhead Coffee beans (freshly ground, medium-coarse)

• Pour-over dripper (e.g., Hario V60, Kalita Wave)

• Paper filter

• Gooseneck kettle (for controlled pouring)

• Digital kitchen scale (for accurate measurements)

• Timer (phone or dedicated timer)

• Your favourite mug

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Recipe:​​

• Preparation:

  • Heat water to approximately 200−205∘F (93−96∘C). If you don’t have a temperature-controlled kettle, boil water and let it sit for 30-45 seconds.

  • Place the paper filter in the dripper and rinse it thoroughly with hot water. This eliminates any paper taste and preheats the dripper. Discard the rinse water.

  • Grind your Trailhead Coffee beans to a medium-coarse consistency, similar to sea salt.

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• Weighing:

  • Place the dripper and mug on the scale and tare (zero) it.

  • Add your ground coffee to the dripper. A common ratio is 1:15 to 1:17 (coffee to water). For example, 20 grams of coffee to 300-340 grams of water. Adjust to your taste.

  • Tare the scale again.

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• Bloom:

  • Start your timer. Pour approximately 40-60 grams of hot water over the grounds, ensuring all grounds are saturated. This is the bloom, allowing the coffee to release trapped gases.

  • Let it bloom for 30-45 seconds. You'll notice the coffee expanding.

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• Pouring:

  • Begin pouring the remaining water in slow, steady spirals, starting from the centre and moving outwards. Maintain a consistent flow rate.

  • Pour in stages, pausing briefly between pours to allow the water to filter through. Aim to complete the pour between 2:30 and 3:30 minutes.

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• Finishing:

  • Once all the water has filtered through, remove the dripper.

  • Swirl your mug gently to ensure even extraction.

  • Take a moment to appreciate the aroma and prepare for the rewarding taste of your expertly brewed Trailhead Coffee.

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• Enjoyment:

  • Savour the rich, nuanced flavours of your pour-over.

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Tips for High Altitude Brewing (If applicable):

• At higher altitudes, water boils at a lower temperature. To compensate, use slightly hotter water or a finer grind.

• Adjust your brewing time and ratio to account for the changes in extraction.

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Call to Action:

Experiment with different ratios and grind sizes to discover your perfect pour-over. Share your brewing experiences and photos with us using #TrailheadCoffeePourOver. Happy brewing!