Pour over is the gentlest way to brew — hot water, fresh grounds and a little patience. Done well, it gives you a clean, sweet, bright cup that shows off everything your coffee has to offer.
This guide walks you through the whole ritual, from rinsing the filter to that first sip, with exact measurements you can repeat every morning.
Five simple steps to a lovely cup.
Place the paper filter in your brewer and rinse it thoroughly with hot water. This removes any papery taste and preheats the brewer and your cup. Discard the rinse water before adding coffee.
Add 20 g of medium-ground coffee — roughly the texture of sea salt. Give the brewer a gentle shake to level the coffee bed, so water flows through evenly.
Start your timer and pour 50 g of water over the grounds, just enough to wet them all. Wait 30–45 seconds. The coffee will swell and release bubbles — that's fresh coffee opening up.
Pour the remaining water in slow, steady spirals from the centre outward, avoiding the paper edges. Keep the water level gentle and even until you reach 320 g total.
The whole brew should take 2:30–3:30. If it runs much faster, grind finer next time; much slower, grind coarser. Let the last drops fall, then take a moment for that first sip.
Adjust the amounts and the 1:16 ratio stays intact.
20 g
320 g
50 g
This matches the recipe above — 20 g of coffee and 320 g of water, always kept at 1:16. Bloom with 50 g to wet all the grounds.
Small habits, big flavour.
Coffee tastes best within a few weeks of roasting. Grind just before brewing for the brightest flavour.
A simple scale makes every cup repeatable. Once you find your favourite ratio, you can brew it the same way every morning.
If your tap water tastes good, your coffee will too. Filtered water is a small upgrade with a big effect.
Too sour? Grind finer or pour slower. Too bitter? Grind coarser. Change a single variable per brew so you learn what each one does.
Our collection is made for slow mornings and careful pours. Discover the coffee that suits your cup.
Explore our coffee