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The Kinto brewer in this guide refers to their stainless steel carafe set – the manufacturer, Kinto, produces a wide range of manual brewing supplies with the aim of “slow coffee style.” This guide will walk you through the fundamentals of a pourover style of brewing, using the Kinto stainless steel set.
We recommend at least 600g / 20oz of filtered water in your kettle.
Weigh out 25g of whole bean coffee and grind slightly coarser than sea salt.
Place your metal Kinto filter into the glass carafe and onto your scale.
Add ground coffee to your filter and zero out the scale.
Start your timer and pour water until you reach 50g, ensuring you wet all of the grounds. A gooseneck kettle may be best for this, however you can always use a traditional kettle.
This is called the “bloom” period during brewing. Coffee, especially freshly roasted coffee, will release CO2 during this time. It’s important to allow the water to fully saturate the grounds before adding more water.
At 30 seconds, continue to pour water in a steady, circular, 1-2” motion. Continue to pour steadily until your target of 425g is reached at approximately 1:10.
The dripping should finish between the 2:45-3:15 range.
Note: If your total brew time falls outside of this range, you may need to adjust your grind size. If your brew time is below 2:45, you will likely need to fine your grind setting. If your brew time is above 3:15, you will likely need to coarsen your grind setting.
