Brew Guide to Pour Over

Equipment & Set Up

0:00 - The Bloom: Pour 40g of water slowly and gently to wet all the grounds. Let it sit until 0:45 to 1:00.

0:45 - 1:00 First Main Pour: Pour in concentric circles from the center outward until the scale reads 120g.

1:30 - 1:45 Second Pour: The grounds should be damp and visible. Slowly pour in a back and forth sweeping motion across the grounds until you reach 200-210g.

2:15 - 2:30 Final Pour: When the bed is mostly drawn down and grounds are visible, slowly pour in concentric circles from center outward until the scale reads 300g.

Drawdown: Until the bed of coffee looks damp and dripping has slowed to an almost stop.

Dripper: Hario V60 (size 02) with a paper filter

Coffee dose: 18 grams to 300 grams of water

Water temp: 195-200°F

Grind size: Medium-fine (similar to granulated sugar)

* Optional Rinse filter: Wet your paper filter with hot water to remove paper taste, then discard the rinse water. Add the 18g of coffee and gently tap to level.

Step-by-Step Instructions

Brew Tips

Best grind size?

Use a medium grind for drip, fine for espresso, and coarse for French press.

Water temperature?

Keep brewing time between 3-4 minutes for drip and 4 minutes for French press.

Filter type?

A good rule is 1 to 2 tablespoons of coffee per 6 ounces of water, adjusting to taste.

Brewing time tips?

Paper filters give a clean cup; metal filters add body and oils.

How much coffee?

Aim for 195-205°F to extract balanced flavors without bitterness.