We at SLAKE prefer making our daily coffee with the pour-over method. The pour-over process involves carefully hand-pouring hot water over coffee grounds in a filter, allowing you to control the brewing process. This method offers you to better control the extraction process as compared to most automated coffee makers, resulting in a hand crafted cup.
Pour-Over Coffee Brewing Instructions
Yields: Approximately 9-10 fl oz (280-300 ml) of coffee
Ingredients & Equipment:
- 16g whole bean coffee (freshly ground, medium-fine, similar to table salt)
- 320g filtered water, heated to 205°F (96°C)
- Pour-over dripper (e.g., Hario V60, Chemex, Kalita Wave)
- Paper filter (compatible with your dripper)
- Coffee server or mug
- Gooseneck kettle
- Coffee scale (with timer function recommended)
- Grinder (burr grinder recommended)
- Stirring stick or spoon (optional)
Instructions:
Heat Water & Prepare Filter:
- Heat 320g (plus more for pre-wetting filter) of filtered water to 205°F (96°C).
- Place your paper filter into the pour-over dripper.
- Pre-wet the filter: Carefully pour some hot water (not included in your 320g brewing water) over the entire surface of the filter. This rinses away any papery taste and preheats your dripper and server. Discard the rinse water.
Add Coffee Grounds:
- Place your dripper with the pre-wet filter on top of your coffee server or mug, and place both on your coffee scale.
- Add your 16g of freshly ground coffee into the filter, gently shaking the dripper to level the coffee bed. Tare your scale to zero.
Bloom (0:00 - 0:30):
- Start your timer.
- Carefully pour 50g of your 205°F water evenly over the coffee grounds, ensuring all grounds are saturated. Pour from the center outwards in a spiral, avoiding pouring directly onto the filter paper.
- Allow the coffee to "bloom" for 30 seconds. You'll see the coffee bed expand and bubble, indicating trapped gases are escaping.
Main Pour (0:30 - 1:30):
- At the 30-second mark, begin your main pour.
- Pour the remaining 250g of water slowly and steadily over the next 60 seconds (finishing at 1:30 on your timer). Maintain a consistent, circular pouring motion, starting from the center and spiraling outwards, then back to the center. Try to avoid pouring directly down the sides of the filter.
- Aim for a total water weight of 300g (50g bloom + 250g main pour).
Drawdown (1:30 - ~2:30/3:00):
- Once you've finished pouring, allow the water to fully drain through the coffee grounds. This "drawdown" time will vary but typically takes another 60-90 seconds.
- You'll know it's finished when the dripping slows to an occasional drip, and the coffee bed appears relatively dry.
Serve
- Remove the dripper and discard the used coffee grounds and filter.
- Swirl your coffee server gently to integrate the brew.
- Pour and enjoy your freshly brewed pour-over coffee!