Yoga Coffee is best enjoyed when brewed with a pour over method.
Bring 1½ cups of water to a boil.
Place the pour over dripper on a cup, then place a filter in the dripper. (we recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.)
add 1-3 (depending on your taste) tablespoons of your perfectly ground Yoga Coffee into filter. Gently shake the pour over dripper to level out the surface of the grounds.
First pour, or the “bloom”: Pour about ¼ cup of hot water over the coffee, starting at the outer rim and moving inward in a steady spiral toward the center of the grounds. Make sure all of the grounds are saturated during your first pour.
Pause about 30 seconds so the coffee grounds can “bloom” and so you can smell your beautiful coffee bouquet.
Pour remaining hot water over the coffee in roughly 2 to 3 equal parts, pausing between each pour to allow the coffee to drip and the waterline to drop about a thumb’s width (be careful not to dry out the grounds). Start in the center of the grounds, pouring at a medium flow rate, moving out to the edge and then back into the middle. The goal during this second pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds.