Pour over coffee is a precise, manual brewing method that highlights clarity, balance, and the delicate flavors of your beans. With controlled pouring, it produces a clean and refined cup with bright, nuanced notes.

What you’ll need:

• Pour over cone
• Filter paper
• 16g coffee (approx. 2 tablespoons), ground for pour over
• 240ml water (just under 1 cup) at ~92°C (about 3–4 minutes off the boil)
• Kettle
• Tablespoon
• Cup
• Scales (optional, for accuracy)

Brewing method:

• Fold the seam of the filter paper, place it in the cone, and rinse with hot water over your cup.
• Discard the rinse water and place the cone back onto the cup.
• Add 16g of coffee to the filter.
• Pour 60ml of hot water over the grounds to begin the bloom (you’ll see bubbles forming).
• Gently stir 2–3 times to evenly saturate the grounds, then let it rest for 30 seconds.
• Continue pouring 60ml of water every 30 seconds until you reach 240ml.
• Allow the coffee to fully drip through the filter.
• At around 3 minutes, remove the cone — the brew should have just finished dripping.

Pro tips:

• Rinsing the filter removes any papery taste and preheats your brewing setup.
• Darker roasts perform best with slightly cooler water (90–92°C) to avoid bitterness.
• Lighter roasts benefit from hotter water (94–96°C) to fully extract their complex flavors.
• The bloom phase releases trapped carbon dioxide — this is essential for even extraction.
• Lightly stirring (agitating) during the bloom improves flavor balance, especially for light to medium roasts.
• Avoid stirring dark roasts during bloom, as this can lead to over-extraction.
• If your brew finishes too quickly, use a finer grind; if it’s too slow, use a coarser grind.