Pour Over

Pour over is the method that shows you where a coffee came from. Paper takes out the oils and the sludge, and what is left is clarity. It asks for a little patience and rewards it every time.

Coffee: 20g for a 300ml mug
Water: 300ml, poured in stages
Grind: Medium, like sea salt
Time: 3 minutes
Temperature: Off the boil, about 94°C

Best for: A clean, lighter cup where you can taste where the coffee came from. Made for the single origins.

You will need: A dripper or v60, a paper filter, medium ground coffee, kettle, scales (optional)

Coffee for the Pour Over

Ground for this method, so the grind is already right. Or beans, if you have a grinder.

4.9 (55)

Supercharger
Brownie · Chestnut · Spice
Arabica, with Robusta added for punch
Intensity 12/12

~~£8.00~~ £5.60 (Save 30%)47p a coffee
£6.40 on subscription · 53p a coffee
4.8 (42)

Brunch Blend
Chocolate · Caramel · Brownie
South & Central America · East Africa 
Intensity 9/12

~~£8.00~~ £5.60 (Save 30%)47p a coffee
£6.40 on subscription · 53p a coffee
5.0 (23)

Intense Roast
Hazelnut · Malt Loaf · Spice
Brazil · Central America · India Robusta
Intensity 9/12

~~£8.00~~ £5.60 (Save 30%)47p a coffee
£6.40 on subscription · 53p a coffee
4.8 (12)

Daily Grind
Granola · Toasted Nuts · Caramel
Brazil · Central America · Colombia · Ethiopia
Intensity 8/12

~~£8.00~~ £5.60 (Save 30%)47p a coffee
£6.40 on subscription · 53p a coffee

See all Ground Coffee

How to make it

1

Rinse the filter

Sit the dripper on your mug, fold the filter along its seam and open it into the cone. Pour hot water through it. That washes out the paper taste and warms the mug. Tip the water away before the coffee goes in.
2

20g of coffee, level bed

20g of medium ground coffee for a 300ml mug. Our ground coffee is milled for exactly this. Shake the dripper gently so the bed is flat; an uneven bed drains unevenly.
3

Bloom for 30 seconds

Kettle just off the boil, about 94 degrees. Pour about 40ml, enough to wet all the grounds, and wait 30 seconds. The coffee swells and bubbles as gas escapes. Skip this and the water channels past the coffee instead of through it.
4

Pour in stages

Pour slowly in small circles, keeping the water off the paper at the edge, up to about half. Let it drop a little, then pour the rest, to 300ml in total. Slow, steady pouring beats one big splash every time.
5

Let it draw down

The whole brew should take about three minutes from the first pour to the last drip. Much faster and the grind is too coarse; much slower and it is too fine. The bed should be flat when it is done.
6

Swirl and drink

Lift the dripper off, give the mug a swirl and drink it as it is. Filter coffee changes as it cools, usually for the better, so there is no rush. The filter and grounds go straight in the food bin.

If it tastes wrong

What you taste	What to change
Sour or thin	Under-extracted. Grind a step finer, pour more slowly, and make sure it takes the full three minutes.
Bitter or dry	Over-extracted. Grind a step coarser, or use slightly cooler water.
Drains in under two minutes	Grind too coarse. Finer, and pour in smaller stages.
Stalls, takes over four minutes	Grind too fine, or too much coffee. Coarser, and check it is 20g not 25.

The kit

Clever Dripper Filter Papers (100 pack)

~~£5.00~~ £4.00 (Save 20%)
AeroPress Filters (350 pack)

~~£8.90~~ £7.12 (Save 20%)
Hario V60 Filter Papers (40 Pack)

~~£6.00~~ £4.80 (Save 20%)
AeroPress Coffee Maker

~~£40.00~~ £32.00 (Save 20%)

See all Filter / Pour Over

Common questions

What grind do I need for pour over?

Medium, like sea salt, which is how our ground coffee comes. Too fine and it stalls and turns bitter; too coarse and it races through thin and sour.

Which coffee works best?

The single origins and the lighter end of the range. A paper filter takes out the oils, so you get clarity: this is where Runner's High, Roof of Africa and the Butterfly Effect make sense. Daily Grind is the everyday pick.

Does the filter change the taste?

Yes. Paper catches the oils and fine sediment and gives a cleaner, lighter cup. A metal filter lets more through and drinks fuller and heavier. Rinse a paper filter first or you will taste the paper.

Do I need scales?

They help more here than anywhere, because the ratio is tight and a heaped spoon swings by almost double. If you have none, two level tablespoons and a full mug of water is a fair start, then adjust by taste.

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