Recipe · 3:30 brew
Pour-Over
Hot water, a paper filter and a few minutes of your attention. About 3:30 from the first pour to the first sip.
What Is Pour-Over?
Pour-over is coffee brewed by hand. You pour hot water over ground coffee in a paper filter, and it drips through into your cup. That's all there is to it: a cone, a filter, a kettle and a scale. Popular pour-over brewers include the Hario V60, the Chemex and the Kalita Wave.
Why It's Great
Pour-overs give you a lot of control over the brewing process. The paper filter holds back the oils and the finest grounds, which leaves a clean, clear cup where the coffee's sweetness comes through. You can make coffee for just one, or for a few people with these methods.
What You'll Love
The few quiet minutes it takes. The bloom, when the coffee rises and the kitchen starts to smell like a cafe. A cup of coffee that brings out the best in the coffee.
Our Pour-Over Recipe
- Use 1 part coffee to 16 parts water.
- Grind medium-fine.
- Bloom first: pour about three times the coffee's weight in water, stir gently so all the coffee gets wet, and wait 40 seconds.
- Pour slowly in small circles, to about 60% of the water by 1:15 and the rest by 2:00.
- Let it drain through. Aim to finish by about 3:30.
- Taste, then change one thing. Too bitter? Grind a little coarser next time. Too watery? Grind a little finer.
