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Pour Over

Pour Over

(V60 or Kalita Wave)
Pour Over

Pour Over

Method Pre-wet the filter, add coffee grounds, pour 25% of hot water in slowly (circular motion), bloom for 30 seconds, allow it to drain, and repeat until desired coffee volume is reached.
Ratio 1:16 (coffee to water)
Grind Medium
Temperature 200-205°F (93-96°C)
Brew time 2-3 minutes


Pour Over, a graceful ballet in the world of brewing, starts with a gentle bloom of freshly ground coffee. The slow, circular pour of hot water over the grounds is a meticulous dance, revealing layers of flavor. Like an artist's brush stroke, each movement contributes to a harmonious extraction. The result is a liquid canvas—a pour-over poem that captures the essence of the beans with finesse. This brewing method, an ode to patience and precision, offers a delicate, nuanced sip, a poetic expression in every cup.



  1. Heat Water

    Bring water to 195-205°F (90-96°C). If you don't have a way to measure temperature, bring water to a boil and let it cool for about a minute to reach ideal temperature.

  2. Grind coffee

    Grind coffee beans to a fine to medium consistency, resembling beach sand.

  3. Assemble the Pour Over

    Place a paper filter into the top and rinse it with hot water to remove any paper taste. Pour out the water and position filter again.

  4. Add coffee and water

    Add the desired amount of coffee into the chamber, the recommended ratio is 1:16 (coffee to water).

  5. Pre-infusion
    Pour water until topping the coffee (about 15% of total), stir and let it sit to pre-infuse for 30 seconds.
  6. Pour remaining water

    Pour the remaining water into the chamber slowly and in batches. Pour until it barely covers the coffee. Repeat this step for 3 minutes.

  7. Enjoy
    Discard the paper filter and enjoy!


Tip: If at the end of the 3-4 minutes, there is water remaining inside the chamber, check your grind size.

Prep Time 3 3 mins Total Time 3 mins
Difficulty: Intermediate


Paper Filter

Pour Over


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