Pour-over
The clearest way to taste what a single origin is actually doing. Bright, clean, and it takes four minutes.
Brew timer
- Ratio
- 1:16 — 22 g coffee to 350 g water
- Grind
- Medium-fine, like coarse sand
- Water
- 200°F (just off a rolling boil)
- Time
- 3:00–3:30 total
Steps
- 01
Rinse the filter
Set the filter in the dripper and rinse with hot water to clear paper taste and warm the vessel. Discard the rinse water.
- 02
Add coffee, level the bed
Add 22 g medium-fine ground coffee. Give the dripper a gentle shake to level the grounds before you pour.
- 03
Bloom
Pour 50 g water in slow circles, covering all the grounds. Wait 30–45 seconds — you'll see it bubble and swell as CO2 escapes.
- 04
Pour in stages
Pour to 200 g in slow circles, let it draw down, then pour to 350 g total. Keep the water level roughly steady, avoid pouring directly on the paper.
- 05
Drain and serve
Total brew time should land around 3:00–3:30. If it finishes much faster, grind finer next time; much slower, grind coarser.