Pour Over Brew Guide

Pour over brewing produces a clean, balanced cup when the grind, timing, and pouring are consistent. Use the method below as a starting point.

Coffee: Filter Roast
Dose: 16 g
Water: 250 ml
Grind: Medium-coarse
Brew Time: 2:30

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Step 1: Grind the coffee

Grind on a medium-coarse setting. This should be slightly finer than a plunger grind and slightly coarser than an AeroPress grind.

On a scale of 1 to 10, aim for around 6 or 7, with 1 being the finest and 10 the coarsest.

Every grinder behaves a little differently, so small adjustments may be needed.

Step 2: Rinse the filter and preheat

Place a paper filter in your brewer and rinse it with hot water. Allow the water to pass through into your mug or server.

This removes any paper taste and preheats the brewing equipment. Discard the rinse water before brewing.

Step 3: Add coffee and bloom

Place the brewer on a scale and add the ground coffee to the centre of the filter. Zero the scale.

Start your timer and pour 40 g of water at around 95°C over the coffee. Stir gently to ensure all the grounds are saturated.

Wait until 0:30. This stage is known as the bloom.

Step 4: Continue pouring

At 0:30, slowly pour 100 g of water in a steady circular motion. Aim the stream at the coffee bed rather than the sides of the filter.

At 1:30, add the remaining 100 g of water in the same way.

Step 5: Draw down

Allow the water to pass through the coffee until the brew slows to a drip. The total brew time should be around 2:30, give or take about 10 seconds.

If the brew runs much longer, try a slightly coarser grind or pour a little faster.

If it finishes much sooner, try a finer grind or break your pours into smaller additions while keeping the same total water.