Arguably the best method for a delicious, aromatic and complex cup of coffee is the classic 254 Pour Over Coffee and it will not disappoint.
First, bring cold water to a boil in a kettle.
If you are using a 254 whole bean, grind the beans to a uniform consistency similar to granulated table salt.
Meanwhile, put a filter in the brewer and rinse with hot water. This removes the papery residue on the filter and warms up the brewer, keeping your coffee hot for longer. Discard the water used for rinsing.
Add the grounds to the filter, making sure the surface is level. When the water is between 90ºc - 96ºc which for the yanks and the old school is195°F and 205°F (about a minute after removal from the heat), slowly and steadily pour just enough water over the grounds to saturate them completely, starting from the middle and working your way outward. Stop pouring before the coffee begins to drip through. This is called the "bloom" pour, which allows the coffee to de-gas.
Slowly pour in the remaining water, keeping the water in the dripper between half and three-quarters full. This should take 3 to 4 minutes. Carefully remove the filter, then serve and enjoy your choice of of the 254 coffees incredible range.
On a hectic morning nothing beats the simplicity of having a large pot of good coffee standing by ready for action. Depending on the size of your machine and the size of the thirsty crowd you can have 12 cups ready to go!