Pour Over coffee is a popular brewing method around the world today. This simple method delivers complex flavors and aromas by gently pouring hot water over medium coarse ground coffee through paper filter to produce a clean cup of coffee.
What you need
- Brewing cone/dripper
- 1-4 cup paper or cloth filter
- Server or cup
- Kettle (ideally goose neck)
- 250mls of water just off the boil ( a bit extra for rinsing)
- 15 grams of medium-coarse ground Silva Coffee
- Small spoon
STEP 1: Insert the filter into the brewing cone/dripper and place over the server or a cup
STEP 2: Use hot water to rinse the filter and heat up the cone/dripper and the server/cup, discard the water. Heating everything up reduces the chance of the water temperature dropping
STEP 3: Add the ground coffee into the cone/dripper, gently shake to even out the grounds
STEP 4: Make a small indentation in the center of the grounds to help with the even saturation of the coffee
STEP 5: Place the server/dripper on the scale and tare
STEP 6: Start the timer and start pouring. Aim the pour towards the middle of the indentation slowly pour in 40grams of hot water in a spiral motion to bloom the coffee. Gently stir with teaspoon or by swirling the cone to evenly saturate the grounds (optional)
Blooming the coffee releases carbon dioxide and starts the extraction process.
STEP 7: When the timer is at the 45" second mark, slowly begin pouring another 60mls of water, starting from the center and spiraling out to the edge of the coffee being sure to saturate all of the coffee grounds evenly. Ideally the pour should take 20-25 seconds
STEP 8: Repeat the process using 50mls, at 45second intervals until the total water adds up to 250mls. Start pouring at 1:30, 2:15 and 3:00 minutes.
STEP 9: Aim for approximately 3 minutes and 30 seconds for the brew to finish. Discard the used coffee grinds and enjoy your brew
The dripper is filling up. If you find that the water isn't falling through the dripper and its filling up this means that your coffee grounds are to fine, try again with a coarser grind. Click here to view our grind size guide
This recipe is inspired by Tetsu Kasuya's 4:6 method. This famous method is easy to master, giving more control over the recipe to make a great tasting cup of coffee every time.