The pour-over is the purist's brew method — minimal equipment, maximum transparency. When done well, it produces a clean, bright, and layered cup that reveals everything a great single-origin coffee has to offer. Here's how to do it right.
What You'll Need
- A pour-over brewer (V60, Chemex, or Kalita Wave)
- Paper filter (rinse it before use to remove any papery taste)
- A gooseneck kettle — essential for controlled pouring
- A digital scale
- A timer
- Freshly roasted, freshly ground coffee
The Recipe
Dose: 15g coffee
Water: 250ml at 93–96°C (just off the boil)
Grind: Medium-coarse (like coarse sand)
Total brew time: 3:00 – 3:30 minutes
Step-by-Step Method
Step 1: Rinse and Preheat (0:00)
Place your filter in the brewer and rinse thoroughly with hot water. This preheats the vessel and eliminates any papery flavour. Discard the rinse water.
Step 2: Add Coffee and Tare (0:00)
Add 15g of freshly ground coffee to the filter. Place on your scale and tare to zero.
Step 3: The Bloom (0:00 – 0:45)
Start your timer. Pour 30–45ml of water (roughly 2–3x the coffee weight) in a slow, circular motion, ensuring all the grounds are saturated. This is the bloom — CO₂ released from freshly roasted coffee causes the bed to swell and degas. Wait 30–45 seconds. A vigorous bloom is a sign of fresh coffee.
Step 4: First Pour (0:45 – 1:30)
Pour slowly and steadily in concentric circles, bringing the total water weight to around 150ml. Keep the pour gentle and avoid pouring directly onto the filter walls.
Step 5: Second Pour (1:30 – 2:30)
Once the water level drops, pour again to reach 250ml total. Maintain a steady, controlled flow. The goal is an even, flat coffee bed at the end of the brew.
Step 6: Drawdown (2:30 – 3:30)
Allow the remaining water to drain through. The total brew time should land between 3:00 and 3:30 minutes. If it's faster, grind finer. If it's slower, grind coarser.
Which Coffee Works Best?
Pour-over is the ideal method for showcasing washed single-origin coffees — their clean processing allows the terroir and varietal character to come through without interference. We particularly recommend:
- Burundi Kayanza – Washed Microlot — expect bright citrus acidity, stone fruit sweetness, and a silky finish.
- Rwanda Cyato – Washed Microlot — floral aromatics, red berry notes, and a clean, tea-like body.
Both are roasted to order and shipped with the roast date on the bag — so you always know you're brewing at peak freshness. Explore our full Single Origin collection to find your next pour-over coffee.
A Note on Water Temperature
Lighter roasts benefit from higher temperatures (94–96°C) to fully extract their complex flavours. If your cup tastes sour or underdeveloped, try increasing the temperature before adjusting the grind.