Achieving the "best" result in pour-over relies on consistency, heat stability, and even saturation. This technique is designed to maximize flavor extraction and minimize bitterness.
1. Preparation (The Setup)
Grind:
Medium-fine, similar to coarse sand
Too coarse = weak, sour flavor (under-extracted). Too fine = clogged filter, bitter flavor (over-extracted).
Water:
Use fresh, filtered water heated to 195°F to 205°F (90°C to 96°C).
Water that is too hot burns the coffee; too cool leads to under-extraction.
Ratio:
A common starting ratio is 1:15 or 1:16 (e.g., 20g of coffee to 320g of water).
Ensures the right concentration and strength.
Rinse Filter:
Place the paper filter in the brewer and thoroughly rinse it with hot water. Discard the rinse water from your mug or carafe.
Removes the paper taste and pre-heats the brewer and vessel, maintaining temperature consistency.
2. The Pouring Sequence (The Ritual)
The pouring sequence involves three main stages: the Bloom, the Main Pour, and the Final Pour. Use a gooseneck kettle for precision.
A. The Bloom (0:00 - 0:45)
- Start the Timer: As soon as the water hits the grounds, start your timer.
- Pour: Pour 2x the weight of the coffee in water. (e.g., if using 20g of coffee, pour 40g of water).
- Saturate Evenly: Pour slowly and deliberately, ensuring all the grounds are saturated. Avoid pouring down the sides of the filter paper.
- Wait: Let the coffee sit and degas for 30 to 45 seconds.
- The "bloom" is the release of carbon dioxide from fresh coffee grounds, causing them to puff up. This crucial step prepares the coffee for even extraction.
B. The Main Pour (0:45 - 2:00)
- Pour 1 (Target): Pour water slowly in concentric circles, moving from the center outward, then back to the center.
- Volume: Pour until you hit approximately 60% of your total water weight (e.g., if your total is 320g, pour up to 190-200g).
- Avoid the Edges: Do not pour directly onto the filter paper walls; keep the pour focused on the bed of grounds.
C. The Final Pour (2:00 - 3:15)
- Pour 2 (Finish): Continue pouring slowly and steadily to reach your final target weight (e.g., 320g).
- Draw Down: Allow the water to fully drip through the coffee bed.
- Total Brew Time: The ideal total contact time (from bloom start to final drip) should be between 3:00 and 3:30 minutes.
3. Conclusion & Enjoyment
Once the final water has finished dripping, remove the brewer, gently swirl the coffee in the carafe or mug to homogenize the brew, and serve.
If the brew time is too fast (e.g., 2:30), your grind is likely too coarse. If the brew time is too slow (e.g., 4:00+), your grind is likely too fine. Adjust your grind size for the next brew!