Recipe - Pour Over Coffee

by Michael Cleland

Brew method for pour over coffee

As the term suggests, the pour over method refers to any technique where ground coffee sits in a paper filter and water is poured over to agitate the coffee, releasing the flavour within as the water filters down through the coffee into a vessel below. It's our preferred method for filter coffee as we find it promotes optimum clarity in both flavour and body.

Our specific method uses 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 need a brewer that facilitates even and fast drainage for water. With evenly dispersed draining we get increased predictability with less clumping and channeling, as well as a tolerance for finer grind sizes that can enable more sweetness.

For these reasons we choose to use the Orea coffee brewer. 


2. Dose

We dose 12g for a 200g final brew weight.

3. Grind 

We use a slightly finer filter grind due to the Orea's unique, efficient, optimised drainage system.


4. Set temperature

We set our kettle to 98 degrees and will pour quickly. Brightness and clarity are enhanced in the cup by brewing fast, with even dispersion of water. We balance the speed of the brew with a high water temperature to maximise the probability that we are extracting as much as possible from the cup.

5. Bloom 

Pour 50g of water, swirl gently to agitate the coffee and allow to bloom for 30 seconds. 

6. Pour

Pour 50g of water and allow to drain. Repeat this process three times until a total brew weight of 200g is achieved. The brewing process should be complete in around two minutes.

7. Drain

Drain, decant, drink.