Pour-over coffee brew
Make a single cup of pour-over coffee when you want a clear, aromatic cup to enjoy at home or at work. This routine guides you from beans to tasting in a single focused session.
What's inside
Make a single cup of pour-over coffee when you want a clear, aromatic cup to enjoy at home or at work. This routine guides you from beans to tasting in a single focused session.
Whole coffee beans, a dry paper filter, an empty dripper on a server or mug, a kettle of cold water, and a timer ready on the counter.
Unstable water temperature and uneven pouring that produce under-extracted or bitter coffee; difficulty matching grind size, dose, and pour timing.
A 300 ml cup of freshly brewed pour-over coffee at drinking temperature, with clean clarity and a pronounced aroma, poured into your mug and ready to sip.
- • Whole coffee beans — 18 gram
- • Filtered water — 300 gram
- • Paper filter — 1 piece
- • Burr grinder — 1
- • Gooseneck kettle — 1
- • Scale — 1
- • Dripper and server or mug — 1
- • Timer — 1
- 01Weigh and grind beansWeigh 18 g of whole beans on the scale, then grind to a medium-fine setting (slightly finer than drip) and place the grounds in the dripper.⏱ 2 min
- 02Heat and preheatBring 300 g of water to 92–96°C in the kettle, then pour a small amount over the filter and server to rinse the paper and warm the vessel; discard rinse water.⏱ 3 min
- 03Set up and tarePlace the dripper on the scale with grounds, tare to zero, and position the timer so you can start immediately at first pour.⏱ 1 min
- 04Bloom and controlled poursStart timer and pour 40 g of water to saturate grounds (bloom) for 30 seconds, then in 2-3 slow concentric pours add water to reach 300 g total by 3:30–4:30, keeping an even, steady flow.⏱ 6 min
- 05Finish, swirl, and serveAllow the brew to drip until flow slows to a stop by about 5 minutes, give the server a gentle swirl to mix, decant into your mug, and taste while noting temperature and flavor balance.⏱ 3 min