Perfect Pour Over Coffee

Pour over coffee is the gold standard for manual brewing, offering complete control over every variable in the extraction process. This method highlights the unique characteristics of single-origin beans through precise water temperature, grind size, and pouring technique.

The key to exceptional pour over lies in the circular pouring motion, bloom phase, and consistent water flow. When executed properly, this technique produces a clean, bright cup that showcases the coffee's natural flavors and aromatics.

Step 1: Prepare Your Equipment

Place your filter in the dripper and rinse it with hot water. This removes any papery taste and preheats your brewing vessel. Don't forget to empty the rinse water!

Step 2: Measure and Grind

Weigh out 22g of coffee beans and grind them to a medium-fine consistency, similar to table salt. The grind should be uniform for even extraction.

Step 3: Bloom the Coffee

Place coffee in the filter and create a small well in the center. Start your timer and pour 50g of water in a slow, circular motion. Let it bloom for 30 seconds as the coffee releases CO2.

Step 4: Continue Pouring

After the bloom, pour the remaining water in slow, steady circles, keeping the water level consistent. Aim to finish pouring by 2:30, with total brew time around 4:00.