When you’re new to the pour over, you’ll think you’re pretty cool with your scale and timer and fancy filters. So will your friends. It’s like you’re a barista or something. Or something.
- Pour Over
- Chemex filter
- Ground coffee (medium-coarse grind)
- A kettle with hot water, heated to about 205
- A scale, set to grams
- Timer – the one on your fancy phone is perfect
- Swanky suit and tie (optional)
- Math comes first. Determine how much coffee to grind and how much water you’ll need using our handy dandy brew chart.
- Heat your water and grind beans at medium-coarse setting.
- Place the filter into the brewer, creating a pocket with the 3 flaps against the pour spout.
- Rinse the filter with hot water for about 5 seconds (to eliminate the paper taste, seal the filter to the brewer wall, and pre-heat the glass); slowly pour out the water, but don’t be tempted to remove the filter.
- Add the ground coffee into the filter, gently shaking it to settle the grounds.
- Place the brewer on the scale and tare it (Yes, cool barista, tare means to set to zero.) Start your timer.
- In a circular motion, slowly and evenly pour over twice the hot water as you have grounds, until all are just saturated. 24g of coffee = 48g of water; 35g of coffee = 70g of water. Get it?
- Let the coffee bloom for about 45 seconds. Your freshly roasted and ground coffee will puff up like a souffle. You don’t want to rush this process.
- Next, evenly pour the remaining water over the grounds in a spiral motion, 70 to 100 grams at a time, always keeping the grounds under water.
- Allow the coffee to drain into the bottom half of the brewer. Stop pouring at the desired weight. Patience, my friend.
- Carefully lift out and discard the filter and grounds.
- Stop reading this and go drink your coffee!
Want some hints?
- Try to avoid pouring directly in the center or around the edges of the filter.
- If the water level nears the rim of the pour over, pause for a moment to let it drain before continuing.