Brew guides · 5 min ·
A pour-over that tastes the same every morning
One ratio, one grind setting and a three-minute routine. The recipe we teach at the café counter, written down.
Pour-over rewards consistency more than any other method. Get three things the same every time — the ratio, the grind and the time — and you can taste the difference between one coffee and the next instead of the difference between one morning and the next.
The recipe
- 15 g coffee to 250 g water — a ratio of 1:16
- Water at 93–95 °C, which is about 30 seconds off the boil
- Medium-coarse grind
- 3 minutes from first pour to last drip
The routine
- Rinse the paper filter with hot water and tip the water away. It removes the papery taste and warms the server.
- Add the coffee, shake it level and start a timer.
- Pour 40 g of water to wet all the grounds. Wait 30 seconds while it blooms and bubbles.
- Pour to 150 g in slow circles, keeping away from the paper.
- At 1:15, pour to 250 g.
- Give the cone a gentle swirl so the bed settles flat. It should finish draining at about 3:00.
If it doesn’t taste right
Sour, thin or sharp: the water ran through too fast. Grind a notch finer.
Bitter, dry or hollow: it ran too slow. Grind a notch coarser.
Change one thing at a time, and change the grind before anything else. Our light roasts — Karimikui and Alaka — are where this recipe shines.
Quick answers
Do I need a scale?
For pour-over, yes. A tablespoon of coffee can weigh anything from 5 to 9 grams depending on the bean. A kitchen scale that reads single grams is enough.
What grind setting should I use?
Medium-coarse, roughly the texture of sea salt. If you order ground, pick "Pour-over / filter" and we grind it to exactly that.
