2. Add 7 g of brown sugar to matcha,

5. Prepare a few pieces of ice, mix with 150 ml of milk,

What you MUST need:

- a pour-over dripper

- a filter

- a mug

What you need:

- a gooseneck kettle to control the water flow

Use it or use your sixth sense.

- a coffee grinder

The aroma of coffee disperses very fast after the bean is grinded. That's why ideally, it's better to grind the beans before brewing it. There are manual and electrical grinder, choose the ones which you can adjust the level so that you can play with the coarseness to experiment different tastes.

How to pour

1. Place mug on scale and dripper on the mug. Insert paper filter on the dripper, rinse it with hot water to remove the paper taste and preheat the vessel. Discard the rinse water.

2. Add 15 grams of grounded coffee to the filter. Tare your scale to zero.

3. Start timer. Gently pour 30-40 grams of hot water (90-95°C) over the grounds.Let it sit for 30-45 seconds. You'll see the coffee bed bubble as it releases CO2 (only for fresh grounded coffee).

4. Continue pouring the water in slow, steady circles, moving from center to outwards. Do not pour directly on the filter walls. Add water in stages until you reaches 250 grams.

This is a guide Oskar found on internet and Tzeyu finds useful. We sometimes adjust the brewing time when we want to achieve different tastes. For example, for coffee beans that taste bitter, we reduce the brewing time to 2 minutes.