Pour Over

Step 0: Rinse the Filter

Place your paper filter in the dripper and rinse with hot water. Discard the rinse water. This removes papery taste and preheats your vessel.

Step 1: Grind & Weigh

Weigh 20g of coffee. Grind to medium-coarse — coarse sea salt texture. Place dripper on scale, add filter, add ground coffee, tare to zero.

Step 2: The Bloom

Start your timer. Pour 40g of water (2× coffee weight) evenly over all grounds. You'll see CO₂ bubbling — that's fresh coffee degassing. Wait 30–45 seconds.

Step 3: First Pour

At 0:45, pour in slow concentric spirals from center outward to 150g total. Pour slowly and evenly.

Step 4: Second Pour

At 1:30, pour again to 250g total using the same spiral technique. Pause.

Step 5: Final Pour

At 2:15, pour to your target 300g. Total brew should finish draining between 3:00–3:45.

Sour / tart: Under-extraction. Grind finer, raise water temp, or slow your pour.

Bitter / harsh: Over-extraction. Grind coarser or lower water temp slightly.

Thin / watery: Ratio off — use more coffee or try 1:13.

Brew too fast (under 2:30): Grind finer.

Brew too slow (over 4:30): Grind coarser.

Papery taste: Rinse your filter before brewing.

What water temperature for pour over?

195–205°F (90–96°C). Boil, rest 30 seconds off heat, pour. You'll land at approximately 200°F.

What grind size for pour over?

Medium-coarse — coarse sea salt texture. Adjust based on brew time: too fast means grind finer, too slow means grind coarser.

What is the bloom in pour over?

An initial pour of 2× the coffee's weight in water, rested for 30–45 seconds to release CO₂ and ensure even extraction.

Do I need a gooseneck kettle?

No, but it helps control pour rate and direction. Pour slowly from a regular kettle if that's what you have.