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Pour Over

25 JanCoffee at Home: Pour Over

There are countless different ways to brew coffee. Each brewing method creates a different taste, texture and aroma for your coffee. If you’re just beginning with filter coffee at home and a little unsure on where to begin, this post breaks down what you need to know about getting started with pour over.

The pour over method produces clean and elegant results. We can use this method to truly bring forward the complexities and character of a coffee.

  • Clean
  • Reflects the true character of the coffee you brew

Tools you need:
  • Pour over coffee brewer and paper filter
  • Grinder
  • Scale
  • Temperature controlled gooseneck kettle (a gooseneck kettle has a long slender spout that extends from the bottom of the kettle – this allows for a controlled slow pour which is important when brewing pour over coffee)
  • Timer
  • Decanter and/or mug

  • The Grounds single origin coffee – roasted for filter
  • Filtered water heated to between 92-96ºC


1. Preparation is key

Before you brew, fold the filter into a cone shape and rinse it in the dripper with hot water over your decanter or mug. This eliminates papery flavour and heats up the brewer and decanter.


2. It’s worth the grind

Measure 18g of The Grounds coffee and grind to be slightly coarser than table salt.  Add coffee to your brewer.


3. Let it bloom

Place your brewer on top of the decanter, place on top of your scale and zero. Slowly pour 40g of water making sure to saturate all the coffee grounds as evenly as possible.  Pause your pour to let the coffee ‘bloom’ for 30-40 seconds. The coffee ‘bloom’ allows gas created by the initial contact of coffee with water to escape which in turn will allow for a more even extraction throughout the remaining pour.


4. Spiral, spiral, spiral

Pour water in a slow, even spiral.  I like to pour from 40g-160g, pausing for water to filter through, then 160g-230g, pausing again before pouring to finish at 300g.

The water should finish draining through the coffee between 2:45-3:30 – If your brew is finishing before 2:45 and/or tasting a little sour and watery try grinding a little finer – if it is taking longer than 3:30 and/or tasting a bit bitter and dry then grind coarser.  Remove the brewer and pour your coffee into a warm mug.

One last pro tip (and you’ll become an expert barista) –

Adjusting your grind can make noticeable differences to the taste of your coffee.  If your coffee tastes weak or sour, make your grind finer. If it tastes too bitter, make your grind coarser.

Drink and enjoy!


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