Step 1: Measure and Grind Coffee

Coffee amount: 15 grams Brew ratio: 1:15 (1 gram of coffee for every 15 grams of water) Your grind size and quality are crucial factors that will impact the length of your brew and the taste. For pour-over brewing, medium-coarse grind size is ideal for helping hit your target brew length of roughly 3:00 minutes. You will adjust your grind size finer if your brew length is too short and the cup comes out too sour. You will adjust your grinder coarser if your brew length is too long and the cup is too strong and bitter.

Step 2: Rinse Your Filter

Place your brewer and filter on top of your mug or carafe and rinse the paper filter with hot water; otherwise, it will give off a papery taste. The added benefit of using hot water here is that it warms up your brewing device and mug as you prepare the coffee for brewing.

Step 3: Add Coffee and Heat Up Your Water

Water Amount: 240 grams (8.5 ounces) First, add your coffee into the filter, place it on the scale, and tare it out. If your scale also has a timer, you will start the timer in step 4. Next, heat 240 grams of high-quality spring water to the ideal brewing temperature for the roast type (hotter for light roasts, cooler for darker roasts).

Step 4: Bloom

Bloom size: 45 grams (3- 4x coffee weight) Bloom length: 1:00 minute Your first pour is what is referred to as the “bloom.” The bloom allows your coffee to degas and helps with a more even extraction. If the coffee is fresh, you will notice the bed of grounds rises and bubbles during this step. For your bloom, we recommend 3 – 4x the weight of the coffee or 45 – 60 grams of water as your first pour. You want to ensure you saturate all the grounds in the bed of coffee, and you can even spin the brewer after the pour to help with the saturation. There are recipes recommending the bloom stage to last anywhere between 30 seconds and 2 minutes, and this is a great place to test what works best for the coffee you are brewing.

Step 5: Remaining Pour

Pour frequency: After the bloom is complete, pour the remaining water at 6-8 grams a second until you hit the final weight. If the coffee is draining too slowly, it is okay to swirl the bed of coffee to help improve the flow rate. End weight: 240 grams (8.5 ounces) End time: 3:00 – 3:30 There are a few ways of approaching your pour frequency, from one slow and long pour to pulsing your pour every 20 seconds. This is not a preference recommendation, as each pour type impacts your brew differently. We prefer the long and slow pour, where our brew ends around 3:00 minutes to 3 minutes and 30 seconds. The one benefit of the long and slow pour is that you keep the coffee grounds from cooling during brewing, which can help extraction.

Step 6: Serve and Enjoy!

Bloom size: 45 grams (3- 4x coffee weight) Bloom length: 1:00 minute Your first pour is what is referred to as the “bloom.” The bloom allows your coffee to degas and helps with a more even extraction. If the coffee is fresh, you will notice the bed of grounds rises and bubbles during this step. For your bloom, we recommend 3 – 4x the weight of the coffee or 45 – 60 grams of water as your first pour. You want to ensure you saturate all the grounds in the bed of coffee, and you can even spin the brewer after the pour to help with the saturation. There are recipes recommending the bloom stage to last anywhere between 30 seconds and 2 minutes, and this is a great place to test what works best for the coffee you are brewing.