Pour-over
3–4 minA paper filter and a slow, steady pour. Makes a clean cup that shows off light and fruity coffees.
- 01
Heat water and rinse the paper filter. Pour out the rinse water.
- 02
Add the ground coffee and shake it level.
- 03
Bloom: pour about 40 g of water to wet all the grounds, then wait 30–45 seconds.
- 04
Pour the rest in slow circles, reaching 320 g at about 2:00.
- 05
Let it drain. The total should land between 3:00 and 3:30.
Coffees that suit pour-over
Light and medium-light roasts, especially washed single origins.
Beta Blend
Three Africas
Kenya - Kamundu Estate
Caffe Del Sol Espresso
Finer for fast brews, coarser for slow onesGrind chart
Change one thing at a timeFix a bad cup
Sour, sharp or thin
Under-extracted: the water didn’t pull enough out.
Grind a little finer.
Use hotter water, or brew a bit longer.
Bitter, harsh or dry
Over-extracted: the water pulled out too much.
Grind a little coarser.
Shorten the brew time.
Weak or watery
Not enough coffee for the water.
Use more coffee, moving toward 1:15.
Check that the beans are within a few weeks of the roast date.