insideKENT Magazine Issue 81 - December 2018 | Page 82

FOOD+DRINK
POUR OVER METHOD
THE TRENDIEST, SIMPLEST WAY TO A GREAT BREW WITH
LOST SHEEP COFFEE
NO NEED FOR AN ELECTRONIC COFFEE MACHINE OVER HERE. THE
POUR OVER METHOD IS ONE THAT YOU CAN ALMOST DESCRIBE AS
GOING BACK TO BASICS. IT’S JUST YOU, SOME PATIENCE, TIME, AND
CARE TO CREATE A DELICIOUS TASTING COFFEE FROM BEGINNING
TO END IN YOUR OWN HOME.
What you’ll need:
• 1 x V60
• 1 x kettle
• 1 set of scales
• 15-17 grams (3 level
tbsp) ground single
origin coffee
• 1 x filter paper • 1 x hand grinder
(if using coffee
beans)
• 1 x mug • 250ml/g water
• 1 x timer
Lost Sheep Coffee is an independently owned speciality coffee roasters based in Whitstable, and
are passionate about great coffee. They take pride in making sure that every cup sold or made
with their beans is made to perfection.
Being able to enjoy and experience speciality coffee at home is really important to the team at
Lost Sheep, and the Pour Over method allows you to control factors such as taste and strength
to get the most out of your coffee.
Using this method with Lost Sheep Speciality Coffee is a match made in heaven, and it’s super
easy to follow even if you’re a beginner!
Step 1 Step 2 Step 3 Step 4
Fold the filter paper inwards
along the seam and open the
filter out and place into the
V60. Before you brew, it’s
important to wet the filter
paper with warm water. This
will help filter through any
residue that might be on the
paper which can alter the
taste of the coffee. Doing this
will also help to keep a steady
temperature. Make sure to
discard this filtered-through
water as this could make the
brew weak. Grind 15-17grams / 3 level
tablespoons, medium fine
grind. It’s really important
to have the right grind size
because if it’s too small it’ll
filter through too slowly
and will be bitter. If the
grind size is too large it’ll
be too quick and taste
very weak. If you don’t
have a grinder, Lost Sheep
can grind their coffee to
the right size for you.
Then place the coffee in
the filter paper. Pour enough water to
just cover the coffee
grounds (approx
50g/ml). The water
should be between 90-
94 degrees C (or 30
seconds after boiling
point). You can then stir
for about 20 seconds
which knocks out any
unwanted gases.
This stage is called
‘The Bloom’. Pour over remaining water slowly and
steadily in circular motions around
the filter, working your way inwards.
Stop and stir after two minutes which
will help to ensure the extraction is
even. Then leave to sit.
Lost Sheep is situated at The
Ashford Designer Outlet, and
The Pod in Canterbury, using
Speciality Coffee beans that are
within the top 5% best in the
world, so make sure to stop by!
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After between 2:30-3:30 minutes the
brew should be ready to enjoy!
Remember, coffee is all about
experimentation and finding what
you like best. Don’t be afraid to try
and vary this method.
Be sure to tag Lost Sheep if you try
out the Pour Over method, and let
them know how you get on.
Head over to www.lostsheepcoffee.com for all your Speciality Coffee and
equipment needs.
SheepCoffee
lost_sheep_coffee
Photographs taken at Herringbone Kitchens Showroom, Canterbury