The Bee House is a Japanese pour over method that's perfect for home. It's easy to learn, and produces a sweet, clean cup of coffee.
Kiersten Little, barista at our Crescent cafe in Clayton, loves using the Bee House, and agreed to show us how it's done. Watch the video above, and follow along with the instructions below.
Supplies you'll need (click item to purchase from our online store):
24g coffee, medium-fine grind
Filtered water at optimal brewing temp of 195 - 205° F
Decanter large enough to brew into
1. Weigh out 24 grams of Kaldi's Coffee (substitute only in a pinch!). Don't be intimidated by the use of a scale - it actually helps you be more precise when making pour overs. No guesswork!
2. Fold the Melitta #2 filter along its bottom and side seams and place the filter in the Bee House. Then place the Bee House on top of the decanter.
3. Rinse the filter with hot water. This allows us to eliminate paper taste when brewing our coffee. (If you don't believe us, take a drink of the water that first passes through the filter.) We're also preheating the Bee House and the decanter.
4. Discard hot water from the decanter, and discard any excess water from the Bee House that may be retained under the filter.
5. Put at least 16 ounces of filtered water, heated to the optimal brewing temperature of 195 - 205° F, in your pouring kettle. You can get water to this temperature by bringing it to a boil, and then letting it sit for 30 seconds to a minute.
6. Grind your coffee using a medium-fine grind setting. It's best to grind recently roasted whole bean coffee, and to do this right before you brew, as you'll be using the freshest coffee possible.
7. Again place the Bee House on top of the decanter.
8. Pour the coffee grounds into the Bee House's filter, and tap the Bee House, or gently shake back and forth to flatten out the grounds. This helps to remove air pockets and create a flat surface to work with.
9. Place the Bee House and your decanter on the scale, and tare it out (zero out the scale). This will allow you to measure how much water you use during the brewing process.
10. If you're ready to begin, start your timer and begin pouring water over the coffee grounds. Wet all coffee grounds evenly, and then stop pouring. Use just enough water to fully saturate the grounds.
11. Watch the coffee bloom (degas - look for bubbles) for about 30-45 seconds, after which the bubbles will stop forming. This is a great chance to take a sniff - it will smell wonderful.
12. After the bloom, slowly and continuously pour in small circles until you reach 400 grams on your scale. Note that some baristas like to "pulse pour," or pour for 10-20 seconds, then stop to take a short break, before beginning to pour again. Kiersten doesn't do it this way, but try it both ways to see which pouring method works best for you.
13. Extraction should be complete after 2:30 to 3:00. If it took longer than 3:00, your grind was likely too fine. If extraction took much less time than this, your grind was too coarse. Adjust your settings and try again. (Don't be afraid to keep trying new and different variables).
14. Remove the Bee House from the decanter, and swirl the decanter to ensure coffee integration.
15. Pour into your favorite mug and enjoy!
16. Discard or compost your used coffee grounds.