TO BREW COFFEE WITH POUR OVER
The Pour‑Over method is a cornerstone of specialty coffee brewing. It emphasizes clarity, balance, and nuanced flavor by allowing water to flow evenly through coffee grounds. Popular devices include the Hario V60, Kalita Wave, and Chemex. This method is internationally recognized and widely used in SCA training and competitions.
🛠️ What You’ll Need
Pour‑Over brewer (V60, Kalita Wave, or Chemex)
Paper filter (rinse before use)
Fresh coffee beans (light to medium roast recommended)
Grinder → grind to medium (like sand)
Filtered water (92–96°C / 198–205°F)
Digital scale & timer
Gooseneck kettle for controlled pouring
Mug or carafe
Standard Recipe
Coffee: 20g
Water: 300g
Ratio: 1:15
Brew time: 3–4 minutes
🔑 Step‑by‑Step Brewing Guide
Heat water to 92–96°C.
Place paper filter in brewer, rinse with hot water.
Add 20g medium‑ground coffee.
Start timer, pour 50g water to bloom (30–45 seconds).
Continue pouring in slow circles until reaching 300g.
Maintain steady flow, avoiding channeling.
Total brew time: 3–4 minutes.
Serve immediately.
✅ Flavor Profile
Clean, bright cup with high clarity.
Highlights acidity, sweetness, and origin characteristics.
Ideal for single‑origin beans and lighter roasts.
⚠️ Common Mistakes to Avoid
Skipping bloom → uneven extraction.
Pouring too fast → weak, under‑extracted coffee.
Grind too fine → bitter, slow drawdown.
📌 Troubleshooting
Coffee too sour → grind finer or increase brew time.
Coffee too bitter → grind coarser or reduce brew time.
Uneven flavor → adjust pouring technique for consistency.
