Brew guides · Filter
How to brew pour-over and filter coffee
A V60, a Kalita, a Chemex or a batch brewer: the same ratio works in all of them. This is the method that shows the cardamom and the clean finish.
At a glance
Coffee
20 g
Water
320 ml
Ratio
1 : 16
Temperature
94 °C30 s off the boil
Grind
Mediumlike coarse sand
Total time
3 min
You’ll need
- A pour-over cone and a paper filter, or a batch brewer
- Whole beans and a grinder, or our ground coffee
- A kettle with a narrow spout if you have one, a timer, and scales
Method
- Rinse the filter. Hot water through the paper, then tip it out of the cup or server. This removes the paper taste and warms everything.
- Add 20 g of medium-ground coffee and shake the cone gently to level the bed. Zero the scales.
- Bloom: pour 40 g of water and wait 30 seconds. Wet all the grounds. They will puff up and release gas; that is the bloom, and skipping it makes the cup sour.
- Pour to 160 g by 1:00. Slow circles from the centre outwards, not touching the paper.
- Pour to 320 g by 2:00. Same pace. Keep the water level steady rather than filling to the top.
- Let it drain. It should finish between 2:45 and 3:15. Swirl the server and pour.
Fixes
Drains too fast, tastes sour
Grind finer. If it finished before 2:30, go two steps finer.
Drains too slow, tastes bitter
Grind coarser. If it went past 3:30, go two steps coarser and pour a little more gently.
Batch brewer
Use 60 g of coffee per litre of water, medium grind. Most machines run hot enough; if the cup is bitter, go coarser.
Using our ground coffee
It is a medium grind and works as is in a cone or a batch brewer. No changes needed.