Thanks for this info. Since I'll be weighing my water on the scale, grams works well for me, too. There are a few things which I haven't been doing with my pour over which I learned here, so I'm grateful.
Really good overview of the basics. I tend to go with something like a 1 to 18 ratio for pour over, but then I also use homemade linen and cotton filters. They tend to let more of the tasty, tasty oils get through.
I use a stainless steel filter. Do you think the cloth ones are better? I'm open to trying cloth, but my concern is them getting stained with the taste of cooked coffee (over time) and distorting the flavor of my pour over.
And excellent presentation. You gave me all the info I needed. I use a French Press having lost my drip coffee maker to age for the third time. I was thinking about Pour Over as a way to make a quantity of coffee if I have visitors (a rate occurrence). I don't mind metrics in measurement even when I have to refer to a conversion. And I figure, if it floats your boat at least we're getting down the river.
Thanks. Finally a video where you can closely observe the actual process. Apparently my coffee needs to be way more finely grained as it drips down much quicker than yours.
Hey, it's only correct to refer water as grams, because at high temperatures 1ml of water weights less than 1 gram. Water's density is temperature-dependent. So, they are wrong haha.
