The Pour-Over Set

A Chemex, a hundred filters, a scale, and 250g of Sú Beatha.

Pour-over is the method that rewards attention. Nothing is hidden — no pressure, no crema, nowhere for a mistake to go. Done properly it is the clearest, sweetest cup you can make at home, and the reason it goes wrong is almost always that nobody weighed anything.

So the scale is in the box. It is not an accessory. It is the difference between a brew you can repeat and one you cannot.

What is in it

• CHEMEX Classic, 6-cup. Glass, a wood collar and a leather tie. It has been made the same way since 1941 and it is in the permanent collection at MoMA. It also happens to make excellent coffee.
• 100 pre-folded filter squares (FS-100). The thick Chemex paper is what gives the cup its clarity. A hundred of them will see most people through the better part of a year.
• Timemore Black Mirror Basic 2 scale. Accurate to 0.1g, with a timer. This is the whole game.
• Sú Beatha, 250g. Roasted by us in Dublin. Whole bean, or ground for filter.

How to brew it

60g of coffee per litre of water. On a 6-cup Chemex that is 42g of coffee and 700g of water just off the boil — wet the grounds, wait thirty seconds, then pour in slow stages. It should run through in about four minutes. If it is much faster, grind finer. If it is much slower, grind coarser.

Bought separately, €144.15. Together, €129.

Free next-business-day collection from any of our nine Dublin cafés, or delivered anywhere in Ireland.