The perfect pour-over in five steps

Pour-over sounds intimidating. It isn't. If you can boil a kettle and count to thirty, you can make a cup that tastes better than most cafés.

1. Weigh it

Use 15 g of coffee to 250 ml of water. A cheap kitchen scale is the single best upgrade you can make. Guessing with scoops is why yesterday's cup tasted different.

2. Grind just before

Medium-fine, like sea salt. Ground coffee goes stale in minutes, so grind right before you brew.

3. Let it bloom

Pour about 40 ml of water just off the boil, enough to wet all the grounds. Wait 30 seconds. You'll see it bubble as trapped CO₂ escapes. That's freshness.

4. Pour slow circles

Add the rest of the water in slow spirals, keeping the level steady. Aim to finish pouring by 2:00.

5. Swirl and wait

Give the dripper a gentle swirl so the bed sits flat. Total time should land around 3:00. Too fast? Grind finer. Too slow and bitter? Grind coarser.

That's it. Try our Sunrise Blend to start: it's forgiving and wildly fruity.