How to brew a pour-over at home
A slow pour-over is the simplest way to taste what a single-origin coffee really is. You need a dripper, a filter, a kettle and five minutes — here is the method our baristas start from.
On our bar, single-origin pour-overs are brewed by hand from whatever is on the roasting shelf. You can do the same at home with very little equipment.
You will need
- A pour-over dripper and paper filter
- Freshly roasted beans (ask the team for a grind that suits your dripper)
- A kettle — a gooseneck kettle makes the pour easier
- A scale and a timer
A good starting recipe
- Weigh about 15 g of coffee for 250 g of water — roughly 1 part coffee to 16 parts water.
- Heat the water to just off the boil, around 92–96 °C.
- Rinse the paper filter with hot water and throw that water away.
- Bloom: pour about twice the coffee’s weight in water, enough to wet all the grounds, and wait 30–45 seconds while it releases gas.
- Pour the rest slowly in small circles, keeping the level steady. Aim to finish brewing around three to four minutes.
Taste and adjust
Sour or thin? Grind a little finer. Bitter or dry? Grind a little coarser. Change one thing at a time — and bring your notes to the bar, the team is happy to help.
