Pour-Over Coffee Guide (V60 & Chemex)
Pour-over brewing delivers the cleanest, most articulate cup in specialty coffee. By steadily passing hot water through a bed of ground coffee and a fine paper filter, delicate fruit acids and floral aromatics shine through with pristine transparency.
Step-by-Step Brewing Routine
Rinse Paper & Discard Water
Place your cone filter into the V60 or Chemex. Thoroughly rinse the paper with 100ml hot water to eliminate paper taste and pre-heat the glass carafe. Discard the rinse water completely.
Add 22g Coffee Bed
Add 22g of medium-fine freshly ground coffee (we recommend our Morning Sunrise Light Roast). Gently tap the dripper to flatten the bed. Tare your digital scale to 0.0g.
Pour 60g Bloom Water
Start your timer and pour 60g of water spiraling gently outward from center to edge. Swirl the brewer once or poke gently to saturate all dry grounds. Allow trapped CO2 gas to bubble up and vent for 45 seconds.
Pour Up to 350g Total
At 0:45, pour continuously in slow concentric circles until reaching 200g. Pause for 10 seconds, then steadily pour up to 350g by the 2:00 mark. Avoid pouring directly down the paper walls.
Final Swirl & Flat Bed
Give the dripper one gentle final swirl to wash down stray grounds adhering to the walls. The water should drain through completely between 3:00 and 3:30, leaving a flat, even bed of coffee grounds.
Barista Troubleshooting
Your water passed through too fast. Grind 2 to 3 clicks finer, or increase water temperature to 205°F.
Your grind is too fine and water choked the paper pores. Grind coarser to speed drawdown under 3:30.