Pour Over

Pour-over brewing is a precise and beloved method that has gained widespread popularity, thanks to iconic drip tools like the Chemex, Hario V60, and Fellow Stag dripper.

These tools have become staples in both cafes and homes. For pour-over enthusiasts, the process is a ritual—grinding fresh beans, blooming the grounds, and carefully pouring hot water from a gooseneck kettle. Does it create a superior cup? Opinions vary, but the thoughtful, hands-on approach has captivated coffee lovers for generations.

Step 1 :

Fill your kettle and set to 92-96 °C .

Step 2 :

Place a filter into your brewer and open it fully. Rinse it well with hot water, then discard the water. This step removes any papery taste and warms the brewer. If you’re using a Chemex, make sure the side of the filter with three layers faces the spout.

Step 3 :

Weigh the coffee. Adjust your grinder to grind the coffee similar sea salt or a little bit finer.

Step 4 :

Place the brewer on the scale and tare to zero.

Step 5 :

Once the kettle reaches the desired temperature, grind your coffee and add it to the brewing device. Tare the brewer with coffee to zero.

Step 6 :

Begin your timer and pour water over the coffee grounds at a ratio of three times the weight of the coffee (for example, 18g of coffee to 54g of water). Pour slowly in a circular motion to ensure even saturation. This step, known as the bloom, releases gases from the coffee, allowing the water to fully extract its flavor and richness.

Step 7 :

After roughly a minute, begin adding water in increments (60–100g at a time) until you reach your target brew weight. Pour slowly (8–10g per second) in a gentle spiral motion, moving from the center outward to the edges and back again. Avoid pouring directly onto the filter to ensure even extraction and a balanced flavor.