Net wt. 15.9 oz/453 g
Pour Over/ Drip Coffee
One of the oldest methods, that is still used in many parts of the world is the drip method using a coffee cone and paper filter. Hot water is poured evenly over the coffee grounds (medium fine) in the filter. Gravity does the rest, straight into your coffee cup or carafe. Coffee cones can be made of glass, stainless steel and even ceramic. Where possible use unbleached filters and filtered water.
The only thing that is a little inconvenient with this method is the coffee doesn’t stay as quite as hot as it has taken time to pass through the filter and loses some heat. The quantity of coffee should be commensurate to the size of the cup or carafe. General rule of thumb is 1 tablespoon of ground coffee per 1 cup of water.
Southern range of Andes mountains in Ecuador near where coffee is cultivated.
Ecuador on the world map.
