At Loma, we don’t just roast coffee - we’re a little obsessed with the science of a perfect cup. This week, our Coffee Guru, Kyle, is sharing his ultimate pour-over routine. No gatekeeping, no overcomplicating it - just a foolproof method to get café-quality results at home using your Loma beans.
Watch the video or read on below.
- Place a filter paper inside your coffee dripper.
- Grind 15g of ground coffee and place it into your filter paper. If you don't have a grinder at home we can grind it at the correct grind setting for you.
- Give the dripper a tap to level out the ground coffee.
- Heat water in a gooseneck kettle to 95 degrees celsius.
- Start a timer and pour 50g of water over the ground coffee in a slow circular motion to bloom the coffee. I always like to smell the aroma of the coffee at this stage.
- When your timer reaches 30 seconds, pour in another 100g of water.
- When your timer reaches 1 minute, pour in another 100g of water.
- When the timer reaches 2.5 minutes, your coffee is ready to drink.
We like our filter coffee on the lighter side so we start with a 1:17 ratio and then have a play with the grind particle size to find our sweet spot for that coffee. The grind particle size will make the brew time faster or slower than 2.5 minutes and produce different characteristics in your coffee. different coffee varietals and processing can require a different approach. But its always fun having a play around with it.
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