Brew guide

How to Brew Pour Over Coffee

Pour over is coffee at its most hands-on. You control the water, the pace and the flow, and you get a clean, sweet cup that shows off every note in the beans. All it takes is a dripper, a paper filter and about four minutes.

Makes 1 large mug (12 oz)

The basics

  • Coffee22 g (about 4 tbsp)
  • Water350 g (12 oz), filtered
  • Ratio1:16
  • GrindMedium-fine, like table salt
  • Temperature200°F (93°C)
  • Time3:00–3:30

You'll need

  • Pour-over dripper
  • Paper filter
  • Gooseneck kettle
  • Kitchen scale
  • Burr grinder
  • Mug or carafe

Step by step

  1. Step 1

    Heat your water

    Bring filtered water to a boil, then let it rest for 30 seconds so it settles around 200°F.

  2. Step 2

    Grind the coffee

    Weigh 22 g of beans and grind them medium-fine, about the texture of table salt.

  3. Step 3

    Rinse the filter

    Set the paper filter in the dripper and rinse it with hot water to wash out any papery taste and warm everything up. Pour out the rinse water.

  4. Step 4

    Let it bloom

    Add the grounds, shake gently to level the bed and start a timer. Pour about 50 g of water to wet all the coffee, then wait 30 to 45 seconds while it bubbles and releases gas.

  5. Step 5

    Pour in slow circles

    Pour in small spirals from the center out, keeping off the edges of the filter. Keep going in steady pours until the scale reads 350 g, around the 2:00 mark.

  6. Step 6

    Drain and enjoy

    Let the water draw down through the coffee. It should finish between 3:00 and 3:30. Give it a swirl and enjoy.

Pro-tip

Adjust one thing at a time. Sour or thin? Grind a little finer. Bitter or harsh? Grind a little coarser.

Freshness

Keep your beans in the sealed bag or an airtight container, away from light, heat and moisture, and out of the fridge. Grind just before you brew and finish the bag within a few weeks of opening.

Brew it with

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