Filter / Pour Over
Pour over brewing is a manual method that gives you complete control over the brewing process. It produces a clean, bright cup that highlights the nuanced flavors of specialty coffee. This method is perfect for showcasing the complex notes of our Khe Sanh single-origin coffees.
Equipment Needed
- Pour over dripper (V60, Kalita Wave, or Chemex)
- Paper filter
- Gooseneck kettle
- Scale
- Timer
- Fresh coffee beans
- Grinder
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Pro Tips
- • Pour in concentric circles for even extraction
- • Keep the water level consistent throughout brewing
- • If brew is too fast, grind finer; too slow, grind coarser
- • Use freshly roasted coffee (7-21 days from roast)
Step-by-Step Instructions
Prepare Your Equipment
Place the paper filter in your dripper and rinse with hot water. This removes paper taste and preheats your brewing vessel. Discard the rinse water.
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Measure and Grind
Weigh 20g of coffee beans and grind to a medium consistency, similar to sea salt. The grind should feel slightly gritty between your fingers.
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Bloom the Coffee
Add the ground coffee to your filter and create a small well in the center. Pour 40g of water (92-96°C) in a circular motion to saturate all grounds. Wait 30-45 seconds as the coffee releases CO2 and blooms.
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First Pour
Starting from the center, pour water in slow, concentric circles moving outward. Add water until you reach 150g total. Let the water drain about halfway.
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Continue Pouring
Continue adding water in pulses, maintaining a consistent water level. Pour in circles, avoiding the edges of the filter. Target 300g total water.
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Final Draw Down
Allow all water to drain through the coffee bed. Total brew time should be 3-4 minutes. A flat, even coffee bed indicates good extraction.
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