Pour-Over Coffee

August 03, 2017

Pour-Over Coffee

The pour-over method is a manual way to make drip coffee. Pour-over coffee has become a ubiquitous brewing method at specialty coffee cafés, but long before the third wave and Mr. Coffee-era began, it was the original way to brew drip coffee at home. While making a pour over, you have better control of variables like water temperature, time and coffee saturation. A pour over also allows you to brew anywhere from a single cup to several cups at the same time, ensuring you'll always have freshly brewed coffee.

Pour-Over Coffee

What you need:

  • Fresh, whole coffee beans
  • Scale
  • Grinder
  • Kettle
  • Water
  • Filter
  • Pour-Over Dripper (we recommend this one!)
  • Brewing Vessel
  • Timer
  • Coffee cup(s)

Recommended Coffee-To-Water Ratio (1:16)

  • For 1 to 2 cups: 20g coffee beans to 333ml water
  • For 2 to 3 cups: 30g coffee beans to 500ml water
  • For 3 to 4 cups: 45g coffee beans to 750 ml water

To make:

  1. Weigh the proper amount of coffee beans and grind them at a medium setting.
  2. Heat a kettle of water to 200 degrees Fahrenheit to 205 Fahrenheit (cool for about 2 minutes after boiling).
  3. Place a filter into the dripper and rinse it with hot water. This will reduce any papery flavor the filter may add to the coffee and it also preheats the brewing vessel. Don't forget to empty the water from the brewing vessel.
  4. Place the pour-over dripper on top of the brewing vessel and set them both on the scale. Zero (tare) the scale. Pour the coffee grounds into the filter and lightly shake the dripper to level them.
  5. Zero the scale again. Start a timer and begin pouring about 50 to 75 grams of water over the coffee grounds, or enough to make sure all the coffee is saturated. Allow the coffee to bloom for 30 seconds.
  6. Pour water into the center of the coffee grounds, then slowly move the stream of water outwards in a counterclockwise motion before circling back toward the center. Repeat this movement until you have added the proper amount of water. (Remember that 1ml of water = 1g, so 500ml of water weighs 500g.) If the water level gets too high, take a break from pouring. Try to avoid having coffee grounds stick to the filter above the water line.
  7. Finish pouring water between the 2:00 and 2:30 minute mark on the timer. All of the water should finish passing through the coffee between the 3:00 and 3:30 mark. If the water is taking too long to pass through, try a coarser grind next time; if the water is passing through too quickly, try a finer grind. Experiment until the coffee tastes the way you prefer. 
  8. Pour into your favorite cup and enjoy.