Pour Over Brew Guide

Coffee being poured from a glass carafe into two Backporch Roasters mugs stacked on a white surface.

Black and white abstract floral design with symmetrical, layered petal shapes tapering to a small heart at the top.

Essentials

A Pour Over Brewer + Filters

A Kettle for hot water

Mug or Carafe

Scale + Timer

Grinder (Unless pre-ground)

Step 1

Measuring Your Coffee & Water

Weigh out 20 grams of coffee. We will use a 1:16 ratio (meaning 1 part coffee, to 16 parts water). Simply multiply your grams of coffee by 16 to get the end weight. If you want your coffee stronger, you can alter the parts water (1:14 or less; feel free to explore!)

Grind your coffee to a medium-coarse consistency, similar to sea salt. The grind size is crucial for pour over brewing.

Step 2

Rinsing the filter

Rinse the filter with hot water to remove any papery taste and preheat the brew carafe.

Pour out the rinse water.

Step 3

The Bloom

Pour 40g of water, completely saturating the coffee (We recommend blooming with 2x the coffee gram weight).

Let the coffee bloom for 30-45 seconds. This allows gasses to escape and prepares the grounds for even extraction (better tasting coffee).

Step 4

Second Pour

Begin pouring the remaining hot water in a circular motion, starting from the center and moving outward. Maintain a steady pour to keep the water level consistent.

Pour in stages, adding water until you reach your desired coffee weight, following the 1:16 ratio (or whatever ratio you desire). Try to keep the water level about 50-75% the top of the brew basket.