Pour Over Drip Coffee Brewing Guide
This method of brewing coffee has been developed and used by the amazing Blue Bottle Coffee in California. It uses an accurate method of blooming, and then pouring the water equally over the coffee. Although the weights of the coffee seem precise here, you can always experiment with the amount of coffee you use to find the right balance for your tastes. Different coffee will produce different results depending on whether you use more or less. The key here is to use this as a guide, and we encourage experimentation to find the perfect cup for you!
- Bring 600grams (20oz) of water to the boil.
- Grind the coffee to a coarseness resembling sea salt. For blends, we recommend using 30 grams of coffee. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 22 grams for every 350 grams water.
- Place a filter in the dripper. We recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.
- Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.
- There will be four pours total for this coffee preparation. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.
- Starting in the center of the grounds, pour in a steady spiral, for roughly 20 seconds, toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.
- As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, Using the same pattern as the second pour, pour for an additional 15–20 seconds.
- When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. This pour should take 20 seconds.