Five Methods · Step by Step
Brewing Guides
Great coffee starts at origin. It ends in your cup. Here's how to make sure the journey is worth it.
Pour Over
Clean, bright, and full of nuance
Pour over is the purist's method — nothing between you and the coffee's full complexity. The slow, controlled pour extracts every floral note and fruit-forward nuance that makes our light and medium roasts sing. It rewards patience and attention.
4 – 5 min
1:16
Medium
94 – 96°C
300 ml
Step by Step
How to Brew
Boil & Rest
Bring filtered water to boil. Rest for 30 seconds to reach 94–96°C. Weigh 18g of freshly ground coffee.
Rinse the Filter
Place a paper filter in your dripper and rinse with hot water. This removes papery taste and preheats the vessel. Discard the rinse water.
Add Coffee
Add your ground coffee to the rinsed filter. Give it a gentle shake to level the bed.
Bloom
Pour 36ml of water (twice the coffee weight) over the grounds in a slow spiral. Wait 30–45 seconds for the coffee to bloom and degas.
First Pour
Pour steadily in concentric circles up to 150ml total. Keep the water level consistent — don't let it drain completely.
Second Pour
Once the water drops to just above the grounds, pour again to 250ml. Maintain a slow, even spiral.
Final Pour
Pour to 300ml total. Allow the coffee to drain fully. Total brew time should be 4–5 minutes.
Pro Tips
Get More From Your Brew
Use a gooseneck kettle for precise, controlled pours.
Grind immediately before brewing — pre-ground coffee loses aromatics within minutes.
If brew time is too fast, grind finer. Too slow, grind coarser.
Rest your coffee 7–10 days after roast for peak flavour.
Recommended Coffees
Best For Pour Over
Quick Reference
All Methods at a Glance
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