Pour over rewards patience. It is the method that shows off a coffee’s clarity, which is why we reach for Sirocco here — the dark cherry and honey notes come through cleanly without the weight of an espresso extraction.
What you need
- 22g Sirocco, medium grind
- Pour-over dripper and filter
- Gooseneck kettle at 200°F
Steps
- Rinse the filter and add coffee.
- Bloom with 50g water for 30 seconds.
- Pour in slow spirals to a 1:16 ratio; total time 3:00.
The bloom matters more than people expect — it lets trapped carbon dioxide escape so the water can actually reach the grounds. Keep your pours slow and centered, and aim to finish the drawdown right around three minutes.