HOW TO MAKE COFFEE USING THE POUR OVER METHOD?
Materials
Fresh water
Fresh beans
Pour-over brewer (Chemex, Hario V60, etc.)
Filter
Gooseneck kettle
Coffee grinder
Measurements
We recommend 2 tablespoons of coffee per cup of water. For the geeks: 50 grams (1.8 oz) of ground coffee per 1 liter (34 fl oz) of water.
If you like it stronger, use more. If you prefer it lighter… well, you know what to do.
Step 1
BOIL CLEAN, COLD WATER.
Let it rest for at least 30 seconds after boiling.
Step 2
PLACE THE FILTER INTO THE POUR OVER BREWER.
Step 3
WET THE FILTER WITH HOT WATER.
This helps it stick to the walls of the brewer and also preheats the equipment to keep your coffee hot.
Step 4
GRIND THE FRESH BEANS TO A MEDIUM-COARSE TEXTURE.
It should look like coarse sand or sea salt.
Step 5
ADD THE GROUNDS TO THE FILTER AND GENTLY MAKE A SMALL INDENT IN THE CENTER.
This lets the water pool in the middle instead of splashing everywhere.
Step 6
POUR A BIT OF WATER (100 ML) OVER THE GROUNDS.
Wait 30 seconds and let the coffee “bloom.”
Step 7
SLOWLY POUR THE REMAINING WATER IN 100 ML INCREMENTS.
Use a circular motion to evenly saturate the grounds.
Step 8
RELAX AND LET THE COFFEE DRIP.
You're almost there.
Step 9
HAS THE WATER FINISHED DRIPPING? REMOVE THE FILTER.
Careful—it’s hot. And no one wants coffee grounds in their brew.
Step 10
SWIRL THE COFFEE.
Step 11
POUR. SAVOR. ENJOY.
Step 12
REPEAT. SHARE. WAKE UP AND GO ALL IN!
Tips
Slow and steady. Gooseneck kettles give you more control and precision.
Avoid pouring on the back wall of the filter—it can water down your coffee.
The Hario V60 and Chemex are great pour-over options we recommend.
What is blooming?
Blooming is part of the brewing process when CO₂ gases are released from the coffee grounds as soon as they come in contact with hot water.
This causes the grounds to expand and “bloom,” signaling the start of extraction. Delicious!
