A manual pour over method best suited for making 1-2 cups. Its iconic V-shaped cone is easily recognised by coffee lovers and helps water travel to the centre, improving contact time and depth of flavour. It has ridges inside the cone to allow the coffee to expand and a large central hole at the bottom which can be utilised to alter the flavour and body of the coffee in a number of ways. Slowly pouring the water over a finer grind will results in a full body whereas a fast pour over slightly coarser coffee will give a lighter body. This is a fun and inexpensive method if you like to experiment with your coffee.
Find out how coffee is harvested and the hard work that the coffee farmers put into our lovely drink.
Read about what they do after the harvesting of coffee and the various processing methods.
Producing around 13 million bags (60KG) of coffee, Colombia is the third largest producer of coffee.
Not the largest producer with 0.5 million bags (60KG) but boy do they know how to grow coffee!
Guatemala produces around 3.5 million bags (60KG) each year and produces very high quality certified coffee.
The birthplace of coffee with wild coffees and a production of around 6.5 million bags (60KG).
The neighbour of Ethiopia yet with a very different flavour profile, Kenya produces under a million bags (60KG) of coffee each year.
Only about 0.25 million bags (60KG) are produced each year by Rwanda but we love Rwandan coffee.
With over 5 million bags (60KG) a year, India produces quite a bit of coffee and use the famous Monsooning processing method.
Over 6.5 million bags (60KG) are produced annually by Indonesia with some famous growing regions.