Pourover

My interest in pourover started at Sorellina Coffee, back when they had a café on Whyte Avenue in Edmonton. I tasted a pourover there with such a distinct flavour that it made me want to explore this more at home.

I was already comfortable making espresso, but drinking coffee without milk took some getting used to. There was definitely an adjustment period.

There are plenty of methods and coffee-to-water ratios out there, I settled on this one because it’s easy to remember. Use it as a starting point and adjust to suit your taste.

The equipment can be simple, too. A regular kettle will do. I’ve had success with this method starting using a Melitta shaped dripper, eventually moving to a V60 shape dripper. If you're starting out, use the tools you can easily get your hands on.