500 grams (17 ounces) filtered water
30 grams (1 1/4 ounces) coffee, ground medium in a burr grinder
I prefer either a Chemex carafe with a paper filter or a Hario V60 drip rig over a Hario 02 carafe. Either can be put over low heat so that I can keep my coffee hot the way I like it. As for brewing, if your coffee is too sour or not full-flavored, try a slightly finer grind next time. Conversely, if it's too bitter, try a slightly coarser grind. Oh, and as for filter rinsing, I really don’t bother.
skm818
I have been using a certain automated coffee pod and decided to return to pour over to change it up. I was a bit rusty on measurements etc., so I found AB's recipe and I have always trusted him! I used beans that were on clearance, mind you, and with a long shelf life, so I wasn't expecting to be blown away. Following his technique as best I could, (I no longer have my scale) I made the most delicious, smooth yet strong mug of coffee I have had in along time. I always add nondairy creamer and sugar. I took his advice and skipped that. I am over the moon at how good this is while forgoing additives!! Perfect ratio for one who likes strong, yet not overly abrasive coffee.
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