Brewing Guide · May 17, 2026 · 8 min read
The Art of the Pour-Over: A Brewing Guide
Pour-over is the clearest way to taste what a roaster actually did — every detail shows up in the cup, for better or worse. Here's the method we teach in our tasting room.
What You'll Need
A gooseneck kettle, a dripper (V60 or similar), filter paper, a scale, and a burr grinder. Water temperature and grind consistency matter more than any single piece of gear.
The Ratio
Start at 1:16, coffee to water by weight — roughly 20g of coffee to 320g of water for two cups. Water just off the boil, around 200°F (93°C), works best for most of our coffees.
The Bloom
Pour double the coffee's weight in water, and let it sit for 30–45 seconds. This lets trapped CO2 escape evenly, so the rest of your pour extracts consistently rather than channeling around trapped gas.
The Pour
Pour in slow, controlled circles, keeping the water level steady rather than spiking it. Aim for a total brew time of 2:45–3:15 from first pour to final drawdown.
“If your cup tastes sharp or hollow, grind coarser. If it tastes flat or muddy, grind finer. The fix is almost always in the grind.”
