BREW GUIDE

Filter/Pourover

Filter coffee lets you experience all the subtle nuanced flavours of coffee.

Roast level

Light roasts work best for pourover because they higlight the nuanced and subtle flavours such as delicate floral and berries.

Grind size

The grind size should be medium and feel very gritty with raw sugar sized granules.

Roast date

For best results, use coffee within 3-10 days of roast date. While filter can be used for longer but it becomes weaker in taste.

RECIPE

12-15g

DOSE

mediume fine ground coffee

3-5mins

TIME

Total extraction time

~250g

YIELD

filter liquid in your cup

A 1:16 ratio in around 3-5minutes

Let's break it down some more.

Illustration of a scale with a cup of coffee beans on a white background

DOSE

Getting Your Dose Right

The dose refers to the amount of coffee grinds going into your basket.

So what amount should you dose at?

15g is a great starting dose.

The dose is closely related to the ratio. Use a 1:16 as a standard ratio and experiment with different ones to get different results (eg: 15g coffee to 240ml water)

A V60 should be 1-2 cups if you're making a coffee for yourself. 1-4 cups is best for 2 people (or for the times you just want more!)

Brown line drawing of a stopwatch on a white background

TIME

Getting Your TIME Right

The total time to pour a v60 or filter coffee is about 3-3:30minutes. You can pour the water in different increments over that period but make sure you don’t go too fast or too slow.

A 30 second bloom is also quite common. “Blooming” is adding about 50ml of water to the coffee first and then waiting 30s for the coffee to filter through.

Then add pouring steps of 100-150ml water to slowly drip through the grinds (usually each step will be a minute).

You can experiment highlighting different flavours by adding in extra pouring steps or longer bloom times.

YIELD

Getting Your YIELD Right

1:16 (e.g., 12g coffee to ~190ml water) provides a well balanced cup of coffee.

If you want to have a more intense and viscous cup you can try reducing the ratio down to 1:12 (12g coffee to ~140ml water)

Usually start with the same recipe for every new coffee, then adjust up or down to taste.

Troubleshooting Pourover

Pour over coffee allows for the natural characteristics of coffee to be highlighted. Nuanced flavours like delicate berries, or floral aroma can really shine in a pourover. If you want a light tea-like fruity coffee, then pour over is best. If you want a more heavy-bodied instense cup, look at stovetop or espresso.

Pourover is one of the tastiest ways to enjoy coffee as it's low pressure means it highlights the sweetness of the coffee. But if your coffee doesn't taste sweet, you might need to check the quality of the beans you are using as this is normally the culprit of bad tasting pourovers.

Other things to check is the date of the roast as the coffee needs to be fresh (the best window is between 2-14 days from roast)

The biggest culprit in bitter tasting filter coffee is the grind fineness. When you start to pour the coffee will start to fill up with water but almost immediately also start to drain the water slowly. However, if it's too slow and the water doesnt seem to be draining much at all, it's likely your coffee grind needs to be coarser. Ideally there should be a constant stream (not too fast) draining into the cup or carafe.

Plunger (French Press) is probably the easiest of them all if you just want to get started with a good coffee. All you need is a French Press, some great coffee coarsely ground, and some boiling water. Alternatively, if you like your coffee iced cold, then making cold brew is super simple and all you need is ground coffee, a cold brewer and cold water. Put it all in the fridge for 12-14 hours and voila!

Each method uses a different grind size but as a rough guide: Cold Brew is very coarse (like salt flakes), French Press or Plunger is coarse, Filter/Pourover and Drip coffee is medium, Stovetop is fine, and espresso is very fine. Every brew guide includes a recommended grind range to make it easy.

Check out these helpful brew guides

Yes. Each coffee extracts differently depending on the how it was roasted, when it was roasted, how the coffee was processed, and what flavours you want to highlight. However, Espresso is the most temperamental, and thats why every product page includes a specific recipe with the ideal dose, yield, time and temperature for that coffee.

If you know that your coffee is high quality and well roasted like ours it eliminates many of the reasons that make coffee sour and bitter so try these fixes instead:

Sour = under-extracted. A coffee can be underextracted if the grind is too coarse. Try making the grind a little finer in your next brew. Bitter = over-extracted → grind coarser or brew shorter.
Bitter = over-extracted. If your grind is too fine it can cause bitterness but also, coffee that stays in contact with hot water for too long keeps extracting even when all the nice flavours are gone. Try adjusting the grind to be coarser or remove the coffee from heat or hot water sooner.

Check out our coffee brew guides for more tips on how to get the best taste from your coffee.

Nope. You only need the appropriate brewing device. A grinder does make for a better tasting coffee in the long run, and a precision kitchen scale helps with accuracy. But don’t get caught up in the hype to buy fancy expensive coffee accessories!

Our brew guides help you understand what affects the flavour the most.

As a guideline: