Pour-over brewing is one of the best ways to experience single-origin coffee like Everestbeans' Himalayan Sunrise. The slow, controlled extraction highlights the nuanced flavors that make each origin unique.
What You'll Need: A pour-over dripper (V60, Kalita Wave, or Chemex), paper filter, gooseneck kettle, digital scale, timer, freshly ground coffee (medium-fine), and water heated to 92-96°C.
Step 1: Rinse your filter with hot water. This removes any paper taste and preheats your brewer. Discard the rinse water.
Step 2: Add 15g of freshly ground coffee to the filter. The grind should resemble sea salt — not too fine, not too coarse. For Nepalese single-origins, we recommend slightly coarser than typical to let the natural sweetness shine.
Step 3: Start your timer and pour 30g of water in a circular motion to bloom the grounds. Wait 30 seconds — you'll see the coffee release CO2, indicating freshness.
Step 4: Pour in slow, steady concentric circles from the center outward. Add water in 50g intervals, keeping the water level consistent. Your total brew should reach 250g of water.
Step 5: The total brew time should be around 3:00-3:30 minutes. If it's too fast, grind finer. Too slow? Grind coarser.
The result? A clean, bright cup that showcases the citrus and honey notes in our Himalayan Sunrise, or the dark cherry complexity of our Annapurna Reserve. Every cup is a direct connection to the Nepalese highlands where it all begins.