Pour-over is our favorite way to show off a light roast. There is nowhere to hide, every floral and fruity note lands right in the cup. It looks fussy, but it comes down to a few repeatable moves.
What you'll need
- A dripper and paper filter (V60, Kalita, or similar)
- 22g of coffee, ground medium (like table salt)
- 360g of water just off the boil, around 205°F
- A scale and, ideally, a gooseneck kettle
The method
- Rinse the paper filter with hot water and pour it off. This warms the dripper and rinses away any papery taste.
- Add 22g of medium-ground coffee and give it a gentle shake to level the bed.
- Bloom: pour just 50g of water, enough to wet all the grounds, and wait 30 to 45 seconds. You will see it puff up as trapped gas escapes.
- Pour in slow, steady spirals until you reach 360g total, over about two minutes. Keep the bed even and avoid pouring on the filter walls.
- Let it draw down. Total brew time should land around three minutes, with a flat, even bed at the end.
Dial it in: too sour or weak? Grind a little finer or pour a little slower. Too bitter or harsh? Grind coarser. Change one thing at a time.
That is the whole game. Once the rhythm feels natural you can stop weighing every gram and just brew by feel.
Brew this with
Meet Wild Bloom →Wild Bloom
The bean we reach for in this guide. Online ordering coming soon.
