How to Brew Pour Over Coffee at Home

We love pour over because it makes a super-clean brew that really brings out the nuance of great coffee.

It can look a little complicated. It really isn’t.

The Recipe

Coffee: 20g
Water: 320g
Temperature: 93°C
Grind: Medium
Brew time: Around 3 minutes
Ratio: 1:16

Heat fresh, filtered water to around 93°C.

Place a paper filter in your dripper and rinse it with hot water. This removes any papery taste and warms everything up before you brew.

Discard the rinse water.

Weigh out 20g of coffee and grind it to a medium grind.

Add the coffee to the filter and give the dripper a gentle shake to create an even bed.

Place your brewer on your scales and tare to zero.

Start your timer and pour 60g of water, making sure all the coffee is wet.

Give the dripper a gentle swirl and leave the coffee to bloom for 30 seconds.

Pour slowly and steadily in a circular motion, working from the centre outwards.

Continue until your scales reach 320g.

Give the dripper one last gentle swirl and let the remaining water drain through.

Your total brew time should be around 3 minutes from the start of your first pour.

If it runs through much faster, grind a little finer next time. If it takes much longer, grind a little coarser.

That’s it. Bloom. Swirl. Pour. Swirl.

A clean, simple brew that lets great coffee do the talking.

Whatever coffee you like. Pour over makes a clean, clear cup that lets the character of the coffee come through.

Start with a medium grind. If your brew runs too quickly, grind finer. If it runs too slowly, grind coarser.

We recommend starting with a 1:16 ratio — 20g of coffee to 320g of water.

No, but it helps. A gooseneck kettle gives you more control over the speed and direction of your pour.