How to Brew: Pour-Over Coffee
The pour-over / filter coffee is a broad term calling out various brewing methods resulting in coffee being extracted through percolation. Simply put, water is poured over a bed of coffee grounds and with the use of a filter, flavor is extracted into your cup.
There are many brewers that fall under the umbrella of the pour-over method, like the Hario V60, Kalita Wave, Chemex, and many more! Any of these and more will work to making yourself a cup of good coffee. While there are many different brewers, designs and even bigger opinions, we aren’t too particular… it’s about whichever brewer works for you and what you can get your hands on. In this section, we’ll teach you the basics so you can know how to master your pour-over brewer.
Why do we love this brew method? Having only a few basic elements that compose what ends up in your cup, the pour-over brew method makes it simple and easy to control the taste to your liking! This method is a fun way to experiment and explore your relationship with coffee.
With the pour-over coffee brewing method, there are three fundamental components that’ll affect the coffee that ends up in your cup. You’ll want to think of these three fundamentals as part of a cycle which are affected by one another if you alter your recipe. Knowing how these variables contribute to the taste and experience will allow you to understand how to adjust your recipes to your taste preferences!
Grind of the Coffee
Grinding the beans of coffee result in the ability to extract the taste. Adjusting the grind will alter the taste by increasing or decreasing the amount of surface area of the beans the water will make contact with. If your coffee comes out too bitter, dial back the grind to something coarser. If weak and sour, dial forth the grind to something finer. Note: The finer the grind becomes, the contact time will increase.
Like noted, contact time of the coffee and water can be a result of the grind of coffee, but it’s also determined by the pace you add your water at. You want your pouring speed to be at one rate throughout a single brewing process. You can either speed up or slow down the brewing process by adding water into the brewer at intervals or at your pace, all at once. Note: The longer the contact, more flavor will be extracted.
Volume of Coffee
The grind and the contact time will have to be adjusted as the volume of coffee increases or decreases. If you’re brewing a single serving of coffee you’ll need to grind the coffee finer to extend the contact time in order to get the complete flavor and coarser for larger serving volumes to achieve the same standard of taste.
What Do You Need?
Filtered Water (Distilled or Low Mineral Content)
Coffee Grounds (Medium Coarseness / Milled Salt or Sugar)
Step by Step
Ratio: 30g Coffee : 500g Water = Approximately 1 serving
(Note: We add an additional 50g of water / brewing cycle for pre-heating & rinsing)
Decide how much coffee you’d like to brew and adjust the ratio to your desired volume of coffee.
Weigh and grind your coffee as your water is boiling. You want the freshest grind of coffee possible.
Once the water has boiled, place your filter into your brewer atop your cup and rinse. This will pre-heat and clarify any unwanted tastes from your brewer. Pour out used water.
Add ground coffee to the brewer. Bloom the grounds (removing gasses) at the beginning of the brewing process by adding twice the weight of coffee in water to the grounds. Let it absorb and expand in the filter for 30 seconds.
Let’s brew! Slowly pour the rest of the water directly onto the coffee by carefully watching the scale for a consistent introduction of water to coffee. Note: Pouring onto the walls of the filter will let water pass through without touching the coffee… this is not so good.
Let the liquid drip all the way through until the remaining coffee in the filter looks dry with a relatively flat bed. Note: Flat coffee beds signify an evenly dispersion and contact of water to coffee.
Remove filter from cup and enjoy!