THE Pour OVer

Time-tested technique for a bold and fruity brew


The Pour over was created by Auguste Melitta Bentz in 1908. Dissatisfied by the over extracted & bitter coffee in her percolator, she began to experiment with blotting paper from her son’s school book and a brass pot punctured with a nail. This led to the Melitta Pour Overs – The cone shaped design that we are so familiar today.

The Pour Over is both a method & a type of tool used for brewing coffee. Hot water is slowly and precisely poured over coffee grounds in a circular motion, which then trickles down the funnel shape of the tool and is filtered through a paper into a glass container. A fine V60 filter is most often used resulting in fast extraction and higher oils content giving the brew a bright and fruity taste.


Minimum Equipment

  • Pourover Brewer
  • Pourover Jug
  • V20 Filter
  • Coffee
  • Hot Water



Optimal Equipment

  • Gooseneck Kettle
  • Scale
  • Timer
  • Thermometer

Grind Size

Medium – Medium Coarse


Coffee:Water Ratio



Light or Medium


Total Brewing Time

3 to 3.5 minutes



Coffee: 20 g
Water : 300 ML 
Makes  1 Cup of Coffee



Step 1


Heat fresh water to 200° F using a thermometer. Or, bring water to a boil and let it stand for 30 seconds.

Step 2


Fold down the seam of the paper filter and place it into the pour over cone so it lies flat. Rinse the filter with hot water & discard water.


Step 3


Measure 20 grams of freshly roasted coffee beans. 20 grams is about 4 tablespoons or 2 standard coffee scoops.
Give it a gentle shake to even the bed.


Step 4


Pour 40 ml of hot water (twice the weight of the grounds) in a spiral pattern so that all of the grounds are saturated. Wait for the coffee to bloom.

At 30 seconds, resume pouring water over the grounds slowly, first in a spiral pattern, and then straight down. Pour 260 ml of water and keep the coffee grounds fully saturated from start to finish.


Step 5


Discard the filter and give the coffee in your carafe a final swirl. Serve Semi-hot.


Brewing Tips
  • Rinsing the filter with hot water eliminates paper flavors, while also preheating cone and carafe and keeping the temperature consistent.
  • Grind size affects drip time and extraction. If your brew is too slow, try a slightly coarser grind. If it drips through too quickly, try a little finer.
  • The secret to perfect coffee is the right ratio of coffee to water —1:15, or 1 gram of coffee for every 15 grams of water.
Tasting Notes
  • Bold, Clean, Bright, & Fruity.
  • Has layered textures & tastes at different temperatures. Smoky when hot. Fruity at room temperature.
  • Best had Black.
Food Pairing

Light Cookies, Pastries, Toast, Pancakes, Fruit, Poultry, Bacon