Pour Over

The pour over is one of the most rewarding ways to brew coffee at home. It produces a clean, complex, and delicate cup that lets the character of the coffee shine - which is why we particularly recommend it for anyone who enjoys drinking their coffee black. It also gives you full control over every variable in the brew, making it a great method for dialling in exactly what you like.

What you'll need

Pour over cone and filter paper
16g coffee (approximately 2 tablespoons), ground for pour over
240ml water at 92°C (about 3 minutes 45 seconds off the boil)
Kettle, tablespoon, and cup
Scales if you have them, otherwise eyeballing is fine

How to brew

Fold the seam of the filter paper and place it in the cone. Rinse it thoroughly with hot water over your cup, then discard that water and place the cone back on the cup.

Add 16g of coffee into the filter.

Pour 60ml of hot water evenly over the grounds to begin the bloom - you'll see small bubbles rise to the surface as the coffee releases carbon dioxide.

Stir 3 times to lightly agitate the grounds and leave for 30 seconds.

Continue pouring 60ml of water every 30 seconds until you've used the full 240ml.

Allow the brew to drip through the filter completely.

At the 3 minute mark, remove the cone from the cup. The water should have just finished dripping through by this point.

A few tips to get the best from your cup

If the water drips through too quickly and the brew finishes ahead of the 3 minute mark, try a finer grind. If it drips too slowly, go a little coarser.

For light to medium roasts, stirring during the bloom is important. Agitating the grounds helps release trapped gas more thoroughly, reduces sourness, and improves overall extraction. Skip the stir with dark roasts - agitation can tip them into over-extraction.

The bloom is the first pour, and it matters. That release of carbon dioxide clears the way for the remaining water to extract flavour more evenly and effectively.

Light roasts need more heat - aim for 94–96°C. They're denser and require the extra temperature to fully release their flavours.

Dark roasts do better with slightly cooler water, around 90–92°C. Higher temperatures can push them into over-extraction quickly, resulting in bitterness.

Always rinse the filter paper before brewing. It removes any papery flavour and preheats both the cone and the cup, which helps maintain a stable brew temperature.