14g for a total of 12fl oz. (two cups)
More or less to taste, but that's about right.
I notice the swiss gold filter. You won't want to pour all of the water at once. Pour, let it bloom, and allow for some dwell-time to start the extraction before running all of that water through. The SG filter doesn't slow flow as much as paper.
There are lots of different pourover techniques to try.
More or less to taste, but that's about right.
I notice the swiss gold filter. You won't want to pour all of the water at once. Pour, let it bloom, and allow for some dwell-time to start the extraction before running all of that water through. The SG filter doesn't slow flow as much as paper.
There are lots of different pourover techniques to try.