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Tell us how you brew and we'll grind to match - whole bean, espresso, filter or cafetière. Whole bean stays freshest.

How-to

How to brew the perfect pour-over

A repeatable, step-by-step method for a clean, sweet, balanced cup - every morning.

Theo Adeyemi

Coffee Educator · AST · 20 June 2026 · 5 min read

TL;DR

Use a 1:16 ratio (e.g. 15g coffee : 240g water).
Grind medium-fine; water at 94–96°C.
Bloom 30s, then pour in slow spirals over ~3 minutes.

Full read

Pour-over rewards consistency. Nail a few variables and you'll get a clean, sweet cup you can repeat every day. Here's the method we teach in our brew classes.

What you'll need

A dripper (V60, Kalita) and filters
Fresh beans and a burr grinder
A scale and a timer
A gooseneck kettle

The recipe

Start with a 1:16 ratio - 15g of coffee to 240g of water is a great single cup. Grind medium-fine, rinse your filter, and add the grounds.

Bloom

Pour twice the coffee's weight in water (about 30g) and wait 30 seconds. This lets CO₂ escape so the rest of the brew extracts evenly.

The main pour

Pour in slow, steady spirals from the centre out, keeping the bed level. Aim to finish your pours by 2:00 and to fully draw down by around 3:00.

If it tastes sour, grind finer. If it tastes bitter or dry, grind coarser. Adjust one variable at a time.

Dial it in

Taste and tweak. Sourness means under-extraction (grind finer or brew hotter); harsh bitterness means over-extraction (grind coarser). Small changes, one at a time, get you to a cup you love.

#brewing#pour-over#filter

Written by

Theo Adeyemi

Coffee Educator · AST

SCA Authorised Specialty Trainer and brew-guide obsessive.