Rexada — Home Coffee Brewing | rexada.shop
An ordered procedure with bloom time, pour stages and total brew time.
Start with the dose: about 55 grams of coffee per litre of water by American standards, or 63 grams per litre by Norwegian standards. For a single 250 mL cup that lands at roughly 14 to 16 grams of coffee. Grind medium — pour-over sits in the filtration family, so contact time is moderate and the grind must not be as fine as espresso nor as coarse as French press.
Bring the water off the boil. The aromatic oils in coffee are released at about 96 °C (205 °F), just below boiling, so let the kettle sit for a moment after it reaches a rolling boil before you start pouring.
Wet the grounds with a small amount of water and pause — this is the bloom. The grounds swell as trapped gas escapes, and the pause keeps the gas from disrupting the later pours. The bloom is the first stage of the procedure and it happens before any of the main volume goes in.
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Pour the remaining water in stages rather than all at once. Each stage keeps the water level in the cone controlled and gives the bed time to drain, which keeps contact time even across the whole dose. A gooseneck kettle makes this easier because the flow rate and the landing point both stay under your hand.
Watch the total brew time against the timer. Pour-over is a filtration method: too fast and the extraction falls short of the 1.20 percent floor and tastes sour; too slow and it climbs past 1.45 percent and turns harsh. If the cup is off, adjust the grind rather than the ratio first — a finer grind extracts faster.
If the bed drains unevenly or the cup tastes both bitter and sour at once, the particles are uneven. Burr grinding produces a uniform particle size while blade chopping gives uneven particles that extract unevenly, and no amount of pour technique fixes an uneven grind.
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