The Perfect Pour-Over: A Step-by-Step Guide

Why Pour-Over?

Pour-over brewing gives you complete control over every variable — water temperature, pour rate, and bloom time. It's the method we recommend for tasting the full character of single-origin coffees like Tarrazú Gold and Genova Supremo.

What You'll Need

• Pour-over dripper (V60, Kalita, or Chemex)
• Paper filter
• Gooseneck kettle
• Scale (recommended)
• Fresh On'Ze Coffee, medium-fine grind
• Filtered water heated to 200°F (93°C)

Step-by-Step

1. Rinse the Filter

Place the filter in your dripper and rinse with hot water. This removes paper taste and preheats the vessel. Discard the rinse water.

2. Add Coffee

Use a 1:16 ratio — about 20g coffee to 320ml water for a single cup. Level the bed gently.

3. Bloom (0:00–0:45)

Pour twice the coffee weight in water (40ml for 20g coffee) in a spiral from center outward. Wait 30–45 seconds. You'll see the coffee "bloom" — a sign of freshness.

4. Main Pour (0:45–2:30)

Pour slowly in concentric circles, keeping the water level consistent. Avoid pouring directly on the filter walls. Total brew time should be 2:30–3:30.

5. Enjoy

Remove the dripper and give your cup a moment. Notice the aroma before your first sip.

Pro Tips

• Water matters. Use filtered water for the cleanest cup.
• Grind consistency is key. A burr grinder makes a noticeable difference.
• Adjust for origin. Bright Costa Rican coffees love slightly cooler water; chocolatey Chiapas roasts shine at 200°F.

Happy brewing!