Recipe - Pour Over Coffee

by Michael Cleland

Brew method for Pour-Over coffee

Pour over methods may include any technique where water is 'poured-over' coffee to agitate the particles before a paper filter allows the liquid to pass through for a clean cup. It's a popular brew method here in the roastery both for coffee service and also in quality control as we find it promotes optimum clarity in both flavour and body. 

The method below utilises a fine grind and fast brew method to enhance sweetness, avoid astringency and ultimately optimise clear expression of taste in the final cup. 


1. The Brewer

For optimum results we require a brewer that facilitates even and fast drainage for water. With even dispersed draining of water we find greater predictability with less clumping and channeling as well as a tolerance for finer grind sizes that can enable higher sweetness. For these reasons we choose to use the Orea coffee brewer. 


2. Dose

We dose 12g for a 200g final brew weight which brews in a total time of around 2 minutes. 

3. Grind 

We use a slightly finer filter grind (see above for reference)


4. Set Temperature

We set our kettle to 98 degrees celsius to optimise extraction. Brightness and clarity are enhanced in the cup by brewing fast with even dispersion of water. We then balance the speed of the brew by using a relatively high brewing temperature to maximise the chances that we are extracting as much as possible from the cup. 

5. Bloom 

Pour 50g of water, swirl gently and allow to bloom/ drain for 30 seconds. 

6. Pour

Pour 50g of water and allow to drain. Repeat this process three times until a total brew wait of 200g is achieved. 

7. Drain

Drain, decant, enjoy.