Simple Pour Over Recipe
Here is my go-to recipe for pour over to help bring out the interesting notes found in lighter roasts of coffee. Use this as a building block to tweak and develop your own recipes based on your taste preferences. Pro tip: I recommend brewing as hot as you can when outdoors as the water cools much quicker than the kitchen.
- 1:16 ratio
- Hot water just off the boil (about 205°F)
- 20g ground coffee
- 45s / 60s bloom
- 320g final weight
- 2:45 – 3:00 brew time
- Dripper of choice | Origami dripper
- Filter Paper | Kono Paper or Hario V60
- Gooseneck kettle | Hario V60
- Scale | Hario V60
- Grinder | Timemore Slim Titanium
- Coffee | My favourite coffee right now is Rogue Wave Coffee’s Myanmar
1) Bring at least 400 grams of water to a boil
2) While the water is boiling measure out 20g of freshly roasted coffee beans
3) Grind beans to a medium grind similar to the coarseness of sea salt
4) Place dripper over your carafe or mug and insert filter paper. Rinse the paper with boiling water to heat the dripper and vessel. This helps the filter adhere to the dripper which is crucial when brewing outdoors in windy conditions.
5) Add your coffee grounds to the dripper and gently tap it to level the bed of coffee. 0 out your scale.
6) Start timer and begin pouring 60g of water in a circular pattern to agitate the grounds. Ensure all grounds are saturated. The pour should take around 15 seconds and then wait an additional 30 seconds for the bloom. Total bloom time of 45 seconds.
7) At 45s, pour more water in concentric circles until reaching 200g. Ensure the coffee grounds are a consistent colour to achieve an even extraction.
8) At 1:20, pour water until reaching the final weight of 320g
9) Give the dripper a slight swirl to agitate the slurry and wait for the coffee to finish dripping through
10) Final brew time should be around 2:45 to 3:00 mins. Adjust grind size finer or coarser accordingly for future brews
Enjoy! The most important thing about coffee is that it tastes good to you! Numbers don’t decide if coffee tastes good or not, so try not to get too caught up in making it perfect every time. Recipes and numbers help create consistency and allow you to dial in your perfect cup so you can continue to enjoy it. Coffee is about preference so just enjoy your cup and its nuances and keep experimenting!
- 20g coffee beans
- Medium grind
- 60g bloom for 45s
- Add water to 200g
- @1:20 pour to 320g
- Finish at 2:45 to 3:00
Thanks for sharing Eric! When doubling the recipe and making 40g coffee and 640g output, what would be my timing targets?
Hey Mark, excellent question! In my experience when doubling I look for around a 3:30 to 4:00 minute brew time depending how fast you pour and how fine your grind is. I would double the bloom to 120g (30s to 45s) and add 400g afterwards. At around 1:40 or so I would add the remaining 120g water and hope to finish around 3:30. You may want to grind a tad coarser to prevent the filter from clogging with all the grounds. Hope that helps! Good luck! 🙂
Thanks so much, sounds great!