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Pour-Over (V60)
The clearest window into a coffee
Pour-over is how we cup every roast before it ships. Nothing hides: the florals, the fruit, the sweetness all land exactly as roasted. It rewards a little patience with the cleanest, most articulate cup you can make at home.
- Ratio
- 1:16 — 22 g coffee to 350 g water
- Grind
- Medium-fine (table salt)
- Water
- 200–205°F (just off the boil)
- Time
- 3–4 minutes
Best for: Light roasts and single origins — everything our Ethiopian and Kenyan lots do best.
The method
- 1
Rinse the filter
Set the paper filter in the cone and rinse thoroughly with hot water. This kills the paper taste and preheats everything. Dump the rinse water.
- 2
Dose and level
Add 22 g of medium-fine coffee. Give the cone a gentle shake so the bed sits flat.
- 3
Bloom — 45 seconds
Start your timer and pour 50 g of water, wetting all the grounds. Fresh-roasted coffee will puff and bubble as CO₂ escapes — that’s the freshness you paid for.
- 4
First pour
At 0:45, pour slowly in circles to 200 g total. Keep the spiral to the center two-thirds; avoid washing grounds up the walls.
- 5
Second pour
At 1:30, top up to 350 g the same way. Total brew should finish draining around 3:00–3:30.
- 6
Swirl and sip
Give the brewer a gentle swirl to flatten the bed. When it finishes, you’re done — no stirring, no fussing.
Roaster's notes
- If it drains faster than 2:30, grind finer; slower than 4:00, grind coarser.
- Let beans rest 3–5 days off roast — day-one coffee blooms wildly and can taste hollow.
- Sour = grind finer or hotter water. Bitter = grind coarser or cooler water.