Pour over
You already have a dripper and want a cleaner cup that shows fruit and florals.
Equipment: A cone dripper, paper filter, kettle, and medium grind.
Technique Overview
- 1
Rinse the paper filter.
- 2
Add a medium grind.
- 3
Bloom with a little water, then pour in slow circles for about three minutes.
- 4
Stop when the bed is dry and drink.
Quick Take
- •Extraction focus: Pour over using standard 1:16 ratio
- •Rinse the paper filter.
Gravity percolation through paper filter yields pure organic fruit sweetness and sparkling clarity.
You already have a dripper and want a cleaner cup that shows fruit and florals.
Pour over (1:16 ratio)
Kitchen Grind Scale
No abstract microns needed. Match your coffee grind to familiar kitchen pantry ingredients.
Kosher salt
Particle Texture: Medium-coarse uniform granules (600 – 800 μm)
Fingertip Feel: Granular coarse grains like Morton or Diamond Crystal kosher cooking salt.
Extraction Pacing: Steady gravity percolation over 3.5–4.5 minutes through flat-bottom or thick filters.
A starting point
Coffee in grams, then hot water at that ratio. Start at 1:16 and taste.
Brew Ratio
Ratio is set for you at 1:16. Switch to “I already brew” up top to tune it.
240g hot water
Step-by-Step Brew Guide
Bloom (1 of 4)
45s stepPour ~45g hot water evenly over grounds and let bloom.
The grind target for this method lives in “I already brew” mode — switch up top when you want to dial in.
Grind Size Target
Medium, like sand. Finer than a press, coarser than espresso.
Sea salt
Sand
Table salt
Flour
If the cup tastes off
Change only the grind next time: finer if the cup is sour and thin, coarser if it is bitter and dry.
Select the closest description below. Change only one variable on your next brew.
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