Pour over is more than just a brewing method; it is a sensory ritual. This is where you as a barista take full control over the variables and let the coffee’s true terroir shine through. When the technique is mastered, pour over delivers a clarity and elegance that no machine can match.
Here is BloomVik's guide to mastering the technique – from the first bean to the perfect extraction.
Achieving consistency requires tools that leave nothing to chance.
Freshly roasted beans: Ideally roasted within 7−21 days.
Brewer: V60, Chemex, Kalita Wave, or Origami.
Water: Filtered or spring water heated to 92−96°C.
Gooseneck kettle: Essential for precise control of the flow rate.
Precision scale: With built-in timer and 0.1 g accuracy.
Grinder: A high-quality grinder set to medium-fine (like fine river sand).
This is our preferred starting point for a balanced cup with great complexity.
Coffee: 15 g
Water: 250 g
Brew ratio: 1:16.7
Temperature: 94°C
Total time: 2:30−3:00 minutes
Thermal preparation: Rinse your paper filter thoroughly with hot water. This removes any papery taste and preheats your brewer and carafe. Discard the excess water.
Dosing: Add 15 g of freshly ground coffee. Make a small indentation in the center to ensure all the coffee is evenly wetted at once. Reset the scale.
The Bloom: Start the timer and pour 45 g of water in circular motions. This releases CO₂ and prepares the beans for extraction. Wait until the timer reaches 0:45.
Main pour: Pour the remaining 205 g of water in slow, concentric circles from the center outward (avoid pouring directly onto the edge of the filter). The pour should be finished around 1:45.
Draw Down: Let the water flow through the coffee puck. When the surface looks dry and the last drops fall, the timer should show about 2:45.
The taste is your ultimate guide. If your cup is not balanced, adjust one variable at a time.
Sour, thin, or salty: Under-extraction. Grind finer or increase the water temperature.
Bitter, dry, or "heavy": Over-extraction. Grind coarser or reduce the pouring speed.
Lack of sweetness: Uneven brewing. Focus on more precise circular motions.
The Importance of Water: Coffee is 98−99% water. Never use hard tap water if you want to experience the delicate acidity notes in a light roast coffee.
The Rao Spin: After completing your final pour, you can give the brewer a gentle swirl. This centers the coffee and ensures a flat coffee puck without "high and dry" particles on the sides.
The 4:6 Method: If you seek extreme control over sweetness and acidity, you can experiment with Tetsu Kasuya’s method, where you divide your total water volume into precise percentage intervals.
At BloomVik, we have assembled all the essential equipment so you can start your journey towards the perfect pour over right away. Our kits are curated for those who refuse to compromise on quality.
