For a suitable brewer, start with 20 g of coffee and 320 g of water. Wet the whole bed and count bloom water in the total.
Key Takeaways
- For a suitable brewer, start with 20 g of coffee and 320 g of water.
- Wet the whole bed and count bloom water in the total.
- Keep the first recipe steady while learning the pour, then adjust by taste.
Start with one small brew
Begin with 20 g of coffee and 320 g of water, provided that batch fits your dripper and carafe. Keep those amounts the same while you get used to pouring.
Pour over is straightforward: hot water moves through the grounds and filter into the cup below. The National Coffee Association's pour-over overview explains the method; the steps here walk you through a small brew.
Gather your equipment
Set out your brewer, a compatible filter, coffee, kettle and cup or carafe. A scale makes measuring easier, and a scale with a timer lets you track the brew without juggling another device.
A gooseneck kettle helps you aim a gentle stream, but your regular kettle may work well enough to start. Grind whole beans shortly before brewing, or use pre-ground coffee suited to a dripper.
For a paperless version of this method, consider the glass pour-over brewer with a reusable steel filter. Pair it with a suitable grinder, such as the manual steel burr grinder, and adjust the grind to the filter's flow.
Prepare the filter and vessel
Seat the filter properly. Rinse paper with hot water and discard the rinse; for reusable mesh, check that it is clean and secure.
Place the brewer and receiving vessel on the scale. Add 20 grams of medium to medium-fine coffee and gently level the bed. Reset the scale before pouring.
Wet the grounds
For an initial trial, use water around 93°C/199°F. Start the timer and pour about 50 grams of water, aiming to wet the entire bed. Wait roughly 30–45 seconds.
This wetting stage is the bloom. You may see swelling and bubbles, but the useful check is whether any grounds stayed dry.
Add the remaining water
Pour gently until the scale reads 160 grams. Let the water level fall a little, then continue in one or two controlled pours until the total reaches 320 grams.
Keep the stream over the coffee and leave space beneath the rim. Pause if water is rising faster than it drains.
Let it drain and taste
Remove the dripper after draining and gently swirl the carafe. Note the total time before tasting.
When the cup cools slightly, taste it without milk first if you can. A thin, sharp result may improve with a slightly finer grind. Very slow drainage with a dry, harsh result may call for a coarser grind or gentler pouring. Keep the recipe unchanged while testing.
Make the second cup easier
Save the grind setting with the dose, water and a few words about flavor. Tomorrow's cup will be easier to adjust.
Choose a compatible brewer from Yozcoffee pour over gear. If measuring by eye makes the cup inconsistent, a coffee scale is a practical next addition.
