First up, grab your pour over setup. You’ll need a pour over cone (like a V60), a carafe or mug, a coffee grinder, a kettle (preferably with a gooseneck for precision), and coffee filters. Having everything ready will streamline your brewing process.

Next, weigh out 32 grams of coffee beans. The scale ensures consistency. I love using a burr grinder for a uniform grind size. Aim for a medium-coarse grind, akin to sea salt. This grind enhances extraction and results in a balanced flavor.

Pour 500 ml of filtered spring water into your kettle. Heat it to about 200°F (93°C). This temperature is just off boiling and helps extract flavors without scorching the coffee.

Before adding grounds, place a coffee filter in the cone and rinse it with hot water. This warms the cone and eliminates paper taste. It’s a small step that makes a world of difference. Discard the rinse water.

Now, add your freshly ground coffee to the filter. Give it a gentle shake to level the grounds. This ensures even extraction during brewing.

Pour a small amount of hot water (about 60 ml) over the coffee grounds. This is called blooming. It allows carbon dioxide trapped in the coffee to escape, which enhances flavor extraction. Let it sit for about 30 seconds.

After blooming, it’s time for the main pour. Slowly and steadily, pour the remaining hot water over the coffee grounds in a circular motion. This should take about 3-4 minutes for a full brew. Pour gently, allowing the water to drip through before adding more.

Once the dripping stops, remove the cone and discard the used grounds. Pour your freshly brewed coffee into your favorite mug, and if you're feeling adventurous, add a small piece of cinnamon for that extra layer of flavor.