Umami Recipes
Umami Recipes

Sumatra Summer - Mandheling Pourover

2

servings

5 minutes

active time

8 mins

total time

Ingredients

210grams Ice

210grams 99 celcius Hot Water

20 Grams Sumatra Mandheling Medium Grind

20 Grams Honey or Sugar to taste

Equipment

V60 and paper

Brew Glass Pot

Pour over Jug / Kettle

Tall Glass

Directions

1. Place 210g ice cubes and 20g honey into glassware , ensure that ice cubes are level.

2. Place V60 paper onto pour over cone , ensuring that paper is folded in half and fit to cone.

3. Wet V60 paper with hot water , ensure fully moist.

4. Add coffee grounds onto V60 cone setup , ensure level by tapping sides. Use finger to make hole in the middle 1.5cm in diameter.

5. Place V60 cone on top of V60 Glass Jug , then place entire setup onto weighing scale.

6. Transfer hot water from kettle into Pour Over kettle.

7. 1st Pour 40g hot water into cone , drawing a circular pattern going outwards to the edge starting from the middle . Ensure slow , drip-like water pour speed , making all grounds wet. Wait 30 seconds.

8. 2nd Pour, pour 140g of water from pour over kettle into cone in a circular pattern outwards 2cm , going back and forth the from the centre towards the edge and coming back to the centre. Pour with medium-slow speed , ensure the flowrate of water is less than half of full flow. Wait 30 Seconds.

9. 3rd Pour , Pour remaining 30g of water into V60 Cone from the edges circling around the outside once and ending in the middle. Pour at a fast rate.

10. Take V60 Cone out , swirl jug .

11. Add 20g honey and stir well.

12. Serve.

Notes

- Ensure pouring technique is correct.

- Ice made from distilled water preferred .

- Wild Bee honey can be used to enhance honey aroma.

- Wild Flower honey or flavoured can be used to introduce differing aromas .

This refreshing drink should be citrusy , vibrant and sweet .

2

servings

5 minutes

active time

8 mins

total time
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