Pour Over Coffee Guide
Master the art of manual brewing
Pour over coffee is a manual brewing method that gives you complete control over every variable, resulting in a clean, bright cup that highlights the nuanced flavors of single-origin coffees. This method requires patience and practice, but the results are worth the effort.
Coffee-to-Water Ratio Calculator
Coffee Needed
Ratio
1:16
This calculator uses the industry-standard 1:16 ratio for pour over coffee. Adjust to taste: use 1:15 for stronger coffee or 1:17 for lighter.
Equipment Needed
Step-by-Step Instructions
Heat Water
Heat water to 195-205°F (90-96°C). Water temperature significantly affects extraction, so accuracy matters.
Rinse Filter & Preheat
Place the filter in your dripper and rinse with hot water. This removes paper taste and preheats your vessel. Discard rinse water.
Measure & Grind Coffee
Use a 1:16 coffee-to-water ratio (e.g., 25g coffee to 400g water). Grind to medium-fine, similar to table salt. Grind just before brewing for maximum freshness.
Bloom the Coffee
Add coffee to the filter and make a small well in the center. Start your timer and pour twice the weight of coffee in water (50g for 25g coffee). Let bloom for 30-45 seconds to release CO2.
Pour in Stages
Pour water in slow, circular motions, maintaining a steady level. Pour in stages: bloom (0:00-0:45), then continue pouring every 30-45 seconds until you reach your target weight. Total brew time should be 3-4 minutes.
Pro Tips
- Pour from the center outward in gentle spirals, avoiding the edges
- Maintain a consistent pour rate for even extraction
- If brew time is too fast, grind finer; if too slow, grind coarser
- Keep your kettle at a consistent height (about 6 inches) above the dripper
Ready to Try Pour Over?
Our light and medium roast single-origin coffees are perfect for pour over brewing.
Shop Coffee