How to Brew a Rare Single Origin Filter Coffee

Quick answer

Brew rare single origin filter coffee with a pour over method, using a medium-fine grind, water at 200°F, and a gentle pour to preserve delicate flavors.

Step-by-step pour over recipe

1. 1. Heat water and prep filter: Bring filtered water to 200°F (just off boil). Rinse the paper filter with hot water to remove paper taste and preheat the brewer. Don't skip the rinse – it affects cup clarity.
2. 2. Grind the beans: Grind 18g of rare single origin coffee to a medium-fine consistency (like table salt). For larger beans like Maragogype, aim slightly coarser to prevent clogging. Check grind size: if drawdown takes over 3.5 minutes, grind coarser next time.
3. 3. Bloom: Pour 36g of water (double the coffee weight) in a spiral over the grounds. Wait 30 seconds for gases to release – this ensures even extraction. If you see uneven bubbling, your pour was too aggressive.
4. 4. Main pour: Slowly pour the remaining 270g water in concentric circles, keeping the slurry temperature stable. Aim for a total brew time of 2:30 to 3:00. Pour too fast and you'll channel; too slow and the water cools.
5. 5. Swirl and serve: Give the brewer a gentle swirl after the last pour to level the bed. Let it drain completely, then serve immediately. Don't let the coffee sit on the grounds – pour it off as soon as the drips slow.

Featured product

• Colombia Mauricio Shattah La Negrita Maragogype Filter - Rare Single Origin: Dr Mauricio Shattah cultivates rare varieties like Maragogype on the volcanic slopes of Nevado del Tolima. Maragogype beans are larger and more delicate than typical Arabica, requiring a slightly coarser grind and gentler pour to avoid over-extraction.