Pourover Brewing Guides

Pour Overs are a great way to brew a complex and delicate cup. This is a versatile brewing equipment that allows control over all of the key variables of brewing - dose, grind, temperature and time. We recommend this brewing method to anyone who enjoys their coffee black. 

What you’ll need

  • Pour Over cone
  • Pour Over filter paper
  • 16g coffee (approximately 2 tablespoons) in pour over grind
  • Tablespoon
  • Cup
  • 240ml water (2 teaspoons less than 1 cup) at 92°C (approximately 3:45 minutes off the boil)
  • Kettle
  • Scales, if possible, otherwise follow eye measurements.

Brewing recipe:

  • Fold seam of filter paper, place in cone and rinse with hot water over your cup. 
  • Discard this water, and place the cone back on the cup. 
  • Add 16g of coffee into your filter.
  • Pour 60ml of hot water over the grinds — the bubbles you see are called the bloom.
  • Stir 3 times to lightly mix the coffee grinds, and leave for 30 seconds.  
  • Pour 60ml of water every 30 seconds until you have poured 240ml.
  • Let the brew drip through the filter. 
  • At 3 minutes, take the filter cone off your coffee cup. The water should have just finished dripping through. 

Pro tips:

  • Rinsing the paper and cone is important as it will remove any taste of paper, and also preheat your cup and cone. 
  • Darker roasts require cooler temperature water. If the water temperature is too high, the brew will easily over extract and taste bitter (90- 92°C)
  • Lighter roasts require higher temperature water. Light roasts are more dense and need hotter temperatures to extract the flavours (94-96°C)
  • A ‘bloom’ is the first pour into your coffee to release carbon dioxide which you can see in the form of tiny bubbles being released in your coffee. 
  • Stirring the coffee grinds in your first pour of water is also known as ‘agitating’ the bloom. This is essential in light to medium roasts since it helps further release trapped gas allowing the remaining water to absorb more flavour from your coffee grinds, and to reduce sourness in your cup. 
  • No agitation is needed during the bloom in dark roasts since this will cause over extraction.
  • If the water drips through too fast and the brew is finished before the ideal finish time, use a finer grind. If it drips too slowly, use a coarser grind.

      Click here to explore our collection of roasted coffee you can brew as a Pour Over.

        Coffees to brew with your Pour Over!

        Dark Chocolate, Walnut and Molasses
        Brown Sugar, Green Grape, Roasted Almond
        Dark Chocolate, Prune, Orange Marmalade