Remilar — pour-over coffee brewing | remilar.com
The full procedure from heating the water to the final drawdown, with the number that belongs to each step.
The procedure runs in a fixed order: heat, dose, rinse, bloom, pour, drawdown. Each stage carries a documented number — 96 C for the water, the cake as the bed, the paper filter as the layer the water crosses after the bed.
Start with the kit: a dosing tray, a small scale, a spritzing bottle, a V60 pour-over with paper filter, a gooseneck kettle and a coffee grinder. Heat the water and let it settle at 96 C (205 F), the documented release point for aromatic oils, before any water touches the grounds.
On narrow screens, swipe or scroll the plate sideways.
Dose the grounds onto the tray and level them into the filter-lined chamber as the cake. Rinse the paper filter with hot water and discard the rinse from the vessel, then begin the bloom: a small first pour that wets every ground before the main pours.
During the main pours keep the water level steady as it seeps through the bed and the paper filter. The chamber shape — conical, trapezoid or cylindrical — shapes the flow at this stage and decides how long the water sits against the cake.
The final stage is the drawdown: let the last of the water pass through the bed and the paper filter and collect in the vessel below. A complete drawdown is what separates a full extraction from a sour cup, and it is the last step before the brew is done.
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