Master the art of pour-over brewing and unlock the full flavor potential of your On'Ze Coffee with this simple, reliable technique.
6 min read
Oct 14, 2025
The Perfect Pour-Over: A Step-by-Step Guide
Pour-over brewing isn't just a method—it's a ritual that slows you down and connects you to your coffee. Whether you're brewing The Explorer for a bright morning start or The Memory for evening reflection, this technique brings out the nuanced flavors that make single-origin coffee special.
What You'll Need
Pour-over dripper (V60, Chemex, or Kalita Wave)
Paper filter (matched to your dripper)
Fresh On'Ze Coffee (20-22g for one cup, 40g for two)
Kettle (gooseneck preferred for control)
Scale (for precision)
Timer
Hot water (200-205°F / 93-96°C)
Grind Your Coffee
Your grind size should resemble sea salt—medium-fine for most pour-overs. Too fine and your coffee will be bitter and over-extracted. Too coarse and it'll taste weak and sour.
Pro tip: Grind just before brewing. Coffee begins losing flavor within 15 minutes of grinding, which is why we always recommend buying whole beans.
The Pour-Over Process
Step 1: Rinse Your Filter (30 seconds)
Place the filter in your dripper and pour hot water through it. This removes paper taste and preheats your brewing vessel. Discard the rinse water.
Step 2: Add Coffee and Create a Well (15 seconds)
Add your ground coffee to the filter and gently shake to level. Use your finger to create a small well in the center—this helps with even saturation.
Step 3: The Bloom (45 seconds)
Start your timer. Pour twice the weight of your coffee in water (if using 20g coffee, pour 40g water). Pour gently in circular motions, making sure all grounds are saturated. You'll see the coffee "bloom" as it releases CO2. Wait 45 seconds.
Step 4: Main Pour (2-3 minutes)
Pour water in slow, steady circles from the center outward, never pouring directly on the filter. Pour in stages:
At 0:45, pour to 60% of total water
At 1:30, pour to 100% of total water
Total brew time should be 3-3.5 minutes
For one cup: 20g coffee + 320g water
For two cups: 40g coffee + 640g water
Coffee-Specific Tips
The Explorer (Costa Rica): Use water at 200°F. The slightly lower temp preserves bright, delicate citrus notes. Perfect for mornings when you want clarity.
The Guide (Colombia): Use water at 202-205°F. This balanced coffee is forgiving and delicious at standard pour-over temps. Your daily reliable companion.
The Memory (Chiapas): Use water at 205°F. The higher temp extracts rich chocolate and caramel notes. Perfect for slower, contemplative brewing.
Juan
Founder & Head Roaster
