The pour over coffee brewing method has been around for decades and it is still considered by the most prestigious coffee professionals in the world to be the premier method to brew a divine cup of coffee.

Aharon himself enjoys at least one pour over a day – not just for the wonderful tasting resulting cup of coffee, but also because he deeply enjoys the ritual.

If you enjoy drip machine coffee, consider trying the pour over method. Especially if you are someone who likes to “do things yourself” – this method is simple, empowering, and a wonderful way to “earn” the enjoyment of a joyful cup of coffee.

Get ready to take your coffee enjoyment to the next level!

Here are the simple 8 steps to brew amazing coffee with the pour over method:

1. START WITH THE BEST COFFEE!

a. We recommend only brewing Aharon Coffee. Here is the blog that explains why Aharon Coffee is the best coffee.

b. Find the coffee that you will love! Look at the flavor profiles, and/or email us if you want help choosing the beans that you will love the most.

2. USE A POUR OVER SET.

a. We use the Hario V60 server in our store along with the dripper and we also have the plastic version of the V60 at home (great for travel and won’t break on you). Use the 02 size, and get matching paper filters.

b. The Chemex is elegant and brews an incredible cup. Choose from their different sizes the one that best suits you. Make sure to get the Chemex filters as they are designed specifically for the Chemex.

3. GRIND THE COFFEE

a. Have a look at this blog to see why the grinder used to grind your coffee is so important. If you want your beans to last longer, invest in a grinder.

b. For Hario V60 pour overs (or similar), use “drip” grind.

c. If you use a Chemex, try grinding a bit differently: we have found the perfect grind for Chemex is actually a bit coarser than drip – one or two clicks more coarse, but still not as course as for French press.

d. We love this Encore by Baratza. Or if you will consume the beans within a week or so, ask us to grind your coffee for you.

4. PUT THE PAPER FILTER INSIDE THE CONE AND PRE-HEAT/WET.

a. Fold filter along the crease so it fits snugly inside the cone. Pour 200 degree water evenly over and into the filter and through to the cup or server below – this is to PRE-HEAT the cup/server and to take any paper taste from the filter. Then dump the water.

5. MEASURE OR WEIGH COFFEE GRINDS AND PUT THEM INTO THE FILTER.

a. We use a very simple ratio: 1g of coffee to every 15g of water poured over.

i. So for a single 12oz cup of coffee, we use 26g of coffee and a total of 390g of water – YES, we do our pour overs on top of a scale. 

ii. For a 2-cup Chemex brew, we use 45g of coffee and a total of 675g of water.

b. If you don’t have and don’t want a scale, 4 level tbs for each 12oz cup of coffee works perfectly.

6. HEAT FILTERED (NOT TAP) WATER TO 200 DEGREES.

a. Check out this blog to understand the part water plays in making your coffee taste fantastic! (hint: it plays a BIG part) Please do NOT use sink water, your coffee will not taste amazing.

b. We love the Bonavita gooseneck kettle because it has a setting that keeps the water hot until you are ready to pour.  It helps to have a gooseneck in order to control the pour…

7. CONTROL THE POUR. START WITH THE BLOOM.

a. Pour slowly, evenly, until the grinds are covered in a thin layer of water – double the weight of the grinds you started with. That means 50g of water for the single cup bloom phase, or 90g of water for the double cup Chemex, poured over the grinds before you STOP pouring. Allow the coffee to de-gas, releasing harmless gasses that got trapped during the roasting process. This phase is called the BLOOM and it’s beautiful to witness!

b. After 30-45 seconds for your bloom, keep pouring. Evenly, slowly. The goal is to evenly extract the coffee from the grinds, so keep that in mind as you pour.

i. Some prefer pouring the water in concentric circles, others like to keep the water focused towards the edge of the coffee where it meets the filter, only crossing over the middle of the coffee occasionally.

ii. Aim for few or zero ‘craters’ in the grinds, but instead a smooth wet surface.

iii. Never pour too much water at once to where it is filled to the top of the cone, and never allow the water to drain completely before continuing your pour.

c. Complete your pour once you reach the target weight and volume for your coffee cup. A 12oz (mug) pour over generally takes between 2 ½ - 4 minutes.

8. ENJOY YOUR COFFEE!

a. Like this really needed to be a step. 😝

Pro coffee pour over brewing tip: If you accidentally poured too much water and it’s still in the cone, just remove the cone & filter combo (with grinds & water inside) before it drips all the way through the coffee. Remember, it’s not rocket science! This is YOUR moment.