Mull It Over

steps

Make the mulled wine

1. Combine all ingredients in a saucepan and simmer over low for 30 minutes.

Brew the Coffee

1. Use your favorite brewing method, or follow the guide below.

Build the Drinks

1. In each of 4 (8-ounce) mugs, add 1½ ounces hot coffee and top with 5 to 6 ounces of mulled wine. Garnish.

Brianna Berry’s Pour Over Brewing Tips

1. Heat water in a goose-neck kettle to 202 degrees. (Pro tip: No digital kettle or thermometer? Use water 30 seconds off a rolling boil.) Wet your filter and brewer with hot water; discard rinse water.
2. Grind coffee finely enough that your brew finishes dripping through around 3 minutes and 20 seconds.* Add ground coffee to filter.
3. Start a stopwatch and immediately begin your pour. For 15 seconds, saturate grounds with 50 grams water, ensuring all grounds are wet. At 0:15, stop pouring and let grounds soak and drain for 30 seconds, until 0:45.
4. For your next 3 pours, maintain a slow, consistent pour, evenly wetting coffee for best results. Avoid pouring on the paper filter. At 45 seconds, add 70 grams of water to grounds (for a total of 120 grams) until 1:10. At 1:25 add 100 grams of water to bed of coffee (for a total of 220 grams) until 2:00. At 2:15, add 100 grams of water to bed of coffee (for a total of 320 grams) until 2:50. Allow coffee to drain until 3:20.

Pro tip: There is no universal grind setting or way to calibrate this except by trial and error. Brew once and time the drip, then calibrate by adjusting your grind finer or coarser. Another helpful rule of thumb is to grind finer if your coffee tastes sour and coarser if it tastes ashy.