Pour-Over Step by Step

An ordered pour-over procedure with weights, bloom time and pouring phases — the numbers to hit at each stage.

Start with a fixed dose: 15 g of coffee ground medium-fine, 250 g of water heated to 90–96 °C. Weigh both. The whole procedure should finish between 2.5 and 3.5 minutes total.

Step 1 — rinse the filter with hot water and discard the rinse. This preheats the cone and removes paper taste. Step 2 — add the grounds, level the bed, place the setup on the scale and tare.

Step 3 — bloom: pour about 45 g of water (roughly three times the coffee weight) over 10–15 seconds, wetting all the grounds. Wait 30–45 seconds while the bed degasses. This pause is the bloom phase and it prevents channeling later.

Step 4 — first main pour: add water in slow concentric circles up to about 150 g total, keeping the stream off the paper walls. The bed should stay wet and flat.

Step 5 — second pour: continue to 250 g total in two or three pulses, letting the level drop slightly between pulses. By now you are around the 2-minute mark.

Step 6 — let it draw down. The last water should pass through the bed by 2.5–3.5 minutes total. If it finishes under 2 minutes the grind is too coarse; if it passes 4 minutes the grind is too fine. Adjust one setting and repeat.

• Dose 15 g coffee, medium-fine grind
• Water 250 g at 90–96 °C
• Bloom 45 g for 30–45 seconds
• Main pours to 150 g, then to 250 g
• Drawdown complete at 2.5–3.5 minutes

Further reading

• Brewing Methods Compared
• Fixing Sour, Bitter and Weak Coffee