Quick + Easy Pour Over

Series: Quick + Easy

You'll Need

We use 1.6–2 grams of coffee per fluid ounce of water; our recipe makes approximately 17 ounces (500 grams) of brewed coffee.

  • 30 grams of fresh-roasted whole bean coffee
  • Scale
  • Carafe to brew into
  • Pour over brewer (such as Bee House dripper or Kalita Wave)*
  • Appropriate filter
  • Hot water (195–205 F)
  • Pouring kettle
  • Grinder (we recommend burr grinders for consistency and performance)
  • Timer

*Do not fill the dripper or brew basket more than 1/21/3 full of ground coffee to ensure appropriate coffee/water contact. Total brew time should be 3–4 minutes.

Let's Brew This!

1
Bring 500 grams water to a boil and let cool
2
Crease edges of paper filter in opposite directions to ensure fit then place filter in dripper
3
Rinse paper filter (to avoid paper taste) and discard water used for rinsing
4
Place dripper on top of carafe
5
Weigh and grind coffee (grind to roughly the size of granulated table salt)
6
Add ground coffee to filter; make sure the coffee bed is level
7
Add water to "bloom" grounds
Start timer and gently saturate grounds with hot water, pouring in a circular motion in the center of the coffee bed and allowing the coffee to "bloom" or de-gas. Add only enough water to saturate the grounds; stop before coffee starts to flow from bottom of filter.
8
Wait 30–45 seconds
9
Slowly pour remaining water
Keep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time and liquid level by slowing or speeding up the pour as needed; total brew time should be 3–4 minutes.
10
Serve and enjoy!