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Step 1 For A Pour Over

Begin by bringing about 600 ml of water to boil.

And meanwhile, grind 30 grams (3 tablespoons) of coffee beans to a sea salt like grind size.

Step 2

Place a coffee filter paper #4 in the dripper then place it on a cup/caraffe.

Place this entire setup on a scale.

Wet the filter paper with hot water and dump this water before you start brewing. This is done to make sure you open the pores of the paper and don't get any paper taste.

Step 3

Pour the coffee powder into the filter paper.

And set the scale to zero.

Step 4

There will be about four pours for a pour-over style brew since we want all the coffee grounds to soak in water and get optimal extraction. The first pour is the most magical one because this is where you actually see the coffee 'bloom'. Fresh coffee will always de-gas and release Co2 making the coffee bed rise up and bubble a bit.

Now start a timer. Begin pouring water steadily in a spiral motion starting from the outward rim towards the centre of the grounds. Stop pouring when the scale reaches 60 grams and wait for 30 seconds before the next pour.

Step 5

This time, start pouring in a spiral motion starting from the center of the grounds, moving towards the rim, and then back in. The goal is to make sure all the grounds are saturated, add more water if need be.

Stop when the scale reaches 150 grams. Wait for 45-60 seconds before the next pour.

Step 6

Now pour an additional 100 grams of water making sure the coffee grounds are fully immersed, bringing the total to 350 grams.

This pour should take about 20 seconds.

Sip And Enjoy!

We recommend our medium roast coffees for a pour-over since this method retains all the delicate notes of a coffee.
Try Amrut Cask Aged, Purple Project, Red Honey.