BREWING GUIDES
How to Make Pour-Over Coffee
ABOUT THIS GUIDE
Whether you’re a casual coffee enthusiast or a seasoned barista, a pour-over coffee is an easy way to brew up an aromatic cup.
WATER-TO-COFFEE RATIO
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2 Tbspfine ground coffee per 6 fl oz water (10 g per 180 ml)
How to Make Pour-Over Coffee
Follow the Steps Below or Watch the Video Above
STEP 1
Place the filter into the pour-over cone
Be sure to match the filter to the shape and size of your cone.
Folding down the seams of the pour-over cone allows it to sit closer to the wall of the brewer for a more consistent flavor.
STEP 2
Preheat the cup & cone
Thoroughly wet the filter with hot water and discard after use.
STEP 3
Add fine ground coffee
Use 2 Tbsp (10 g) of coffee grounds for every cup (6 fl oz, 180 ml) of water. Even out the grounds and set the scale to zero.
Grind size is everything. Too coarse and the water will move through the brew bed too quickly; too fine and the coffee will brew too slowly, producing a bitter flavor.
STEP 4
Slowly pour a small amount of water onto the grounds
Stop pouring when all the grounds are saturated.
STEP 5
Let the coffee bloom
Wait 15–30 seconds. Pausing to let the coffee bloom gives the grounds a fuller flavor.
STEP 6
Slowly pour water in a pencil-thin stream
Starting in the center of the brew bed, pour a pencil-thin stream of water, spiraling outward until all the water has been poured.
The key to a successful pour-over is in a controlled pour. Don’t have a specialized pouring tool, like a gooseneck kettle? Control your pour by using a hot water kettle or a spouted measuring cup.
STEP 7
Watch the coffee drip
A flat bed of grounds is a sign of a proper brewing technique.
STEP 8
Remove the pour-over cone
Time to enjoy your fresh cup of coffee at home!
QUICK TIPS
Not using a scale? Brew a great pour-over using 2 tablespoons of coffee per cup (6 fl oz, 180 ml).
Brewing on a scale lets you know the rate you are pouring at, adding extra precision to your home coffee experience.
RECOMMENDED COFFEE
Espresso Roast
A classic and time-honored dark roast with notes of molasses and caramelized sugar that’s perfect for making classic espresso drinks.
