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With its simplicity, the pour over is one of the most versatile methods to experiment with your brewing methods to extract the most flavour from your specialty grounds.

Based on these pour over recipes, you can modify the pouring frequency, agitation, grind size, and a multitude of variables to find a recipe that you can replicate for a quality brew every morning.

​​What you’ll need:

  • Pour Over cone

  • Pour Over filter paper

  • 16g coffee in medium fine grind

  • Cup

  • 256ml water at 92°C

  • Water kettle

  • Weighing scale.

Grind size: Medium fine
Ratio: 16g for 256g / 1:16
Brew time: 3min

Steps: 

  • Rinse filter & pre-heat your pour over

  • Add 16g of coffee into your filter, create well in the middle.

  • Pour 48g of hot water over the grinds  (~3x weight of grounds). — the bubbles you see are called the bloom.

  • Swirl brewer until the slurry is even, and leave for 15 seconds.  

  • At 45s, start main pour until 256g

  • Stir gently clockwise and anticlockwise to kick grounds from the sides

  • Gently swirl brewer to flatten coffee bed for even extraction

  • Let the brew drip through the filter. 

  • Aim to finish drawdown by 3min.

  • At 3 minutes, take the filter cone off your coffee cup. The water should have just finished dripping through. 

Based on these pour over recipes, you can modify the pouring frequency, agitation, grind size, and a multitude of variables to find a recipe that you can replicate for a quality brew every morning.

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