How to brew pour-over coffee at home

Pour-over is the easiest way to get a cup at home that tastes like the one we hand you at the counter. It takes about five minutes, and the two things that matter most — grind size and ratio — are easy to get right once, and then just repeat.

What do I need to brew pour-over at home?

A dripper and filter, a kettle, a scale, and a timer. A gooseneck kettle makes pouring slowly easier, but any kettle works if you pour carefully. You do not need a burr grinder if your coffee is already ground for pour-over — just ask for that when you buy the bag.

What grind size should I use for pour-over?

Medium-fine, about the texture of coarse sand. Too coarse and the water runs through before it picks up flavor; too fine and it drips slowly and tastes bitter. If you are buying beans from us, tell the person at the counter it is for pour-over and we will grind it to match.

What is the best coffee-to-water ratio for pour-over?

We use 30 g of coffee to 500 g of water, the same ratio in the recipe on our beans page. Weighing both on a kitchen scale is more reliable than measuring by eye, especially once you want to repeat a cup you liked.

How do I actually pour it?

Wet the filter first and discard that water, then add the grounds and level them. Pour just enough water to cover the grounds and wait thirty seconds for it to bloom. Then pour the rest slowly, in two or three stages, aiming for the whole brew to take about three minutes.

How long should pour-over take, start to finish?

About three minutes from the first pour to the last drip, plus the thirty-second bloom before that. If it finishes much faster, grind finer next time; if it is dragging past four minutes, grind a little coarser.

If you would rather skip the steps and come sit down, we pour this every morning at the counter. If you want to practice at home, both coffees are to take home in 12 oz bags.