How To Pour-Over


Boil water

  • Should be around 195°-205° and if you don't know what's too hot your finished cup should warm to drink and not hot


Use 2 TBSP (15-17g) of non-ground coffee per 8-10 oz of water

  • If you like it strong, be generous on the scoops or reduce water a bit

  • A scale is a recommended route for advanced users and should be 1.7 grams of whole bean per 1 oz and adjust for personal preference. Acidic and lightly roasted coffees lend themselves to lighter ratios.

    • 8 oz = 15 grams​

    • 10 oz = 18 grams

    • 12 oz = 22 grams

    • 16 oz = 26 grams

    • 20 oz = 33 grams


Grind Coarse (think "Sugar in the Raw" coarse)

  • Coarse grinds have a better extraction speed to allow for more consistent flavor


Place filter on the pour-over, pour hot water to fully wet filter and and warm dripper, and empty water

  • Allows for removal of ​paper residue keeps heat temperature equal (good)


Add enough hot water to bloom the beans and wait 30-45 seconds

  • By blooming (coffee puffs up), you are applying just the minimum water to touch all the ground beans and let it release carbon dioxide gases and allowing for a better tasting cup​


Begin pouring evenly from the center of the dripper, outward in a circular path

  • General idea is to just ensure equal water to bean contact​

  • Stop once you have about 1 inch left on dripper and wait for liquid to subside and rise the water level up in stages until cup is ready​

To get you started, we recommend the following products and no we don't get commission off the sale. We prefer the pour over method because it offers the most consistent and tasty cup time in and time out. Stick with it though and be consistent with your techniques and before you know it you'll be a master. Better yet, with using the right equipment, you can make your favorite brew your way.

Drippers: All are great but get away from your standard coffee machine

  • Hario V60 - "Mike's Favorite System"

    • Pros: Once you get a few sessions in, you can really customize the flavor to your liking. Clean up is a breeze. You can also have two and brew single cups simultaneously if you are a couple.

    • Cons: Variable based on technique. If you don't have a scale or be consistent, cup by cup can vary.

  • Chemex - "The Pretty Pour-over"

    • Pros: Looks nice and makes great coffee. The biggest plus is the quality filters and smaller intake allowing for more longer extraction and more consistent coffee than the Hario

    • Cons: Depending on the size you get, it can be bulky and a bit harder to clean than the Hario. 

  • Aeropress - "The Better French Press"

    • Pros: Can make multiple cups faster. A bit more precision from cup to cup.

    • Cons: Since you force the water through the filter, grounds can find their way into the cup.

Grinders - "Burr Grinders for Life"

  • Pros: You'll understand why you paid the money. They are consistent and truly make a better cup

  • Cons: You feel bad about paying so much for a grinder. This feeling will leave you once you get it.

  • What to Buy: Here lies the rub. You aren't going to splurge outright on a $150 grinder. The Capresso Infinity is a good starting point, but doesn't make the coarsest grounds. Please write us if you found the perfect one!


  • Just get one even if it's not fancy! You'll notice your game will be stepped up by simply measuring your coffee.