POUR-OVER GUIDE
Here’s a simple 6-step guide for pour-over coffee.
WHAT YOU NEED
Pour-Over Brewer (V-60, Chemex, Clever Dripper)
Coffee Grinder (Fellow Opus/Burr Grinder)
Paper Filter
Digital Scale
Temperature Controlled / Gooseneck Kettle
Cup
MEASUREMENTS
Coffee Dose: 16 g
Water Amount: 256 g (1:16 ratio)
Multiply coffee weight by 16 to calculate your water amount.
Example: 16 g coffee → 256 g water
Water Temperature: 206°F (97°C)
Grind Size:
On the Fellow Opus: 8.3–9.2 (medium–coarse range)
Water Quality:
Use clean, filtered water for the best clarity and flavour.
Freshness:
Coffee brews best once it has rested for a few days.
Most brewers enjoy the flavour most within the first two weeks of the roast date.
HOW TO BREW THE PERFECT POUR-OVER COFFEE
Step 1: Measure & Grind
Measure 16 g of coffee.
Grind to a medium–coarse consistency (similar to granulated sugar).
On the Fellow Opus: 8.3–9.2.
Step 2: Prepare the Filter
Place a paper filter in your brewer.
Rinse it with hot water to remove any paper taste and warm the equipment.
Step 3: Add Coffee Grounds
Add the ground coffee to the filter and level the bed for even extraction.
Step 4: Bloom
Pour a small amount of hot water—about double the coffee weight—to start the bloom.
Let it sit for 30–45 seconds, releasing gases and preparing the grounds for extraction.
A gentle swirl helps saturate all the coffee.
Step 5: Pour the Water
Slowly add the remaining water in controlled circular motions, avoiding the filter walls.
Aim for a total brew time of 3:00–3:30 minutes.
Step 6: Enjoy
Once the drawdown is complete, remove the brewer and serve.
Sip and enjoy the clean, aromatic flavours of your pour-over.
