The guide to a proper pour over

We each have our favorites when it comes to brewing methods. But let's face it - pour over will most likely make it to the top of a specialty coffee lover's list. It simply brings out the most out of a great bean.


As we get a lot of questions about how to prepare a pour over, we decided to give you a step by step guide to brewing a kick-ass cup of coffee. Ready? Let's go!



As with everything in life, preparation is key. Before you begin, make sure you have everything you need neatly set up on the table. Here is what you'll need:

- Pour over brewer (we use GINA)

- Grinder

- Water kettle

- Paper filter (you can even use a metal cone filter or a cloth filter)

- Scale

- Timer

Obviously we use GINA Smart Coffee Instrument to brew our pour over coffee that has an integrated scale and timer in the dedicated GINA app. If you're using GINA you won't need an additional scale and timer. Neat, right?



You can use pre-ground coffee as well, we won't judge you. But if you want to get the most out of your coffee, use freshly ground coffee. It makes all the difference.

Pour over coffee will brew best when using a medium grind, but you can even go a bit finer or coarser. It all depends on your coffee preferences.



Do not bring your water to a boil, rather heat it up to 90 - 96 degrees Celsius (195 - 205 degrees Fahrenheit). Coffee doesn't like boiling water.



Using hot water, run a good amount through the filter and to rinse it throughly. By doing this you will rinse paper dust from the filter and at the same time warm up your brewer and coffee pitcher. It makes all the difference when brewing!



The preset coffee-to-water ratio in the GINA app is 1:15. It's a good start. But you can adjust that freely. If you're a fan of lighter coffees, go for 1:18 or even 1:20. If you like your coffee stronger and with more character, go with a lower ratio, 1:12 or even 1:10.

What is coffee ratio actually? A ratio of 1:15 means you're using 15 measures of water for one measure of coffee. Let's say we're using 15g of coffee. To achieve the 1:15 ratio, you'll use 225g (equal to ml) of water. Simple as that.

Okay, let's get brewing!



Drop the ground coffee in the filter and make your first pour of water. Pour about two times the weight of coffee in the center of your ground coffee and make sure that all the coffee is soaked. Then let it sit for about 30 seconds. This is called blooming the coffee. In this phase you're releasing carbon dioxide from the coffee. We don't want it in our coffee as it prevents proper extraction.



We won't get into details of how to pour water on your coffee, we'll leave that to the pros. But a common suggestion is to start in the center of the funnel and work your way to the edge in a circular or spiral motion.

You can pour all the water at once, make two bigger pours or even use a pulsating technique. Beginners won't notice much difference and with time you will find your favorite pouring technique.

Just a note: if you raise the kettle higher and pour water from higher above the funnel, you will agitate the ground coffee more intensive and thus create a more intense extraction that will result in a stronger and more intensive cup of coffee.



Most pour over recipes call for drip times between 2 and 3 minutes. 2:30 works nicely for smaller batches while bigger batches will take a bit more time.



After your coffee has dripped out of the funnel, take the pitcher of coffee, give it a swirl and smell the goods. Pour your coffee in a cup (or several cups if you're brewing for friends) and leave it to cool down a little bit.

TIP: Taste your coffee at different temperatures. You'll surely notice a distinctive change in flavor with the temperature dropping.


There you go, your pour over coffee is done. Enjoy it!




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