Manual Pour over

The Method

1. Boil & Chill

   Heat your water till it’s just off the boil – think 92–96°C. Not lava, not lukewarm. Just right.

2. Filter

   Prep Pop in your coffee filter, rinse it with hot water to wash away any papery flavours and warm your gear. Toss that rinse water.

3. Grind

   Weigh 15g of freshly roasted Tiny Tiger Coffee Beans and grind them medium-fine, not sure what medium fine looks like? Think about the texture of crushed sugar crystals.

4. BLOOM your Coffee

   Start the timer. Pour 40–50g of water to wake up your coffee. Watch as your coffee slowly releases the CO2 that’s trapped inside during the roasting process. It’s alive! Wait for 30 seconds.

5. Pour with Purpose

   Pour your hot water into the dripper in slow, steady circles. Keep it calm. Reach 250g of water by the 2-minute mark.

6.  Let It Drip

   For the next minute, let gravity do its thing. And after gravity is done working? Smooth, sweet, and bright coffee, just like your day ahead!