Difficulty
Intermediate
Brew Time
3–4 min
Grind
Medium
Ratio
1:16 coffee to water
The pour over method is the best way to experience the nuanced, complex flavours of South American single-origin coffees. High-altitude beans from Colombia, Peru, and Bolivia carry bright acidity, floral notes, and fruit-forward sweetness that shine when brewed with precision and care.
"A great pour over doesn't hide the bean. It reveals everything the farmer worked for."
How to brew it
Rinse the filter
Place a paper filter in the dripper and rinse with hot water. This removes paper taste and preheats the vessel. Discard the rinse water.
Add medium ground coffee
Add medium ground coffee to the filter. Give the dripper a gentle shake to level the bed — an even surface ensures even extraction.
The bloom pour
Pour twice the weight of water to coffee (e.g. 30g water for 15g coffee) in a slow spiral from centre outward. Wait 45 seconds for the bloom.
Continue pouring in pulses
Pour in slow, steady pulses — always in a spiral from centre to edge. Keep the water level consistent. Total brew time should be 3–4 minutes.
Taste and adjust
If the brew is too fast and thin, grind finer. Too slow and bitter, grind coarser. The pour over rewards dialling in your grind size.
Pro tip
Water temperature matters. For South American beans with bright acidity, brew at 90–92°C rather than full boil. It softens the acidity and lets the sweetness come through.
What you'll need
Pour Over Dripper
Hario V60 or Chemex
Gooseneck Kettle
Essential for controlled flow
Kitchen Scale
Precision matters here
Paper Filters
Matching your dripper size
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