These steps are written for a standard single-cup pour over (15g coffee / 250g water). Scale up proportionally if you're brewing for more.
1. Rinse the filter
Place your filter in the brewer and pour hot water through it to rinse out any papery taste and preheat the vessel. Discard the rinse water before you start brewing.
2. Grind your coffee
Grind 15g of coffee to a medium grind — roughly the texture of coarse sea salt. Grind just before brewing if you can. Add the grounds to the rinsed filter and give the brewer a gentle shake to settle them flat.
3. Bloom
Start your timer. Pour 30–40g of water (roughly double the weight of your coffee) evenly over the grounds. Make sure all the coffee is saturated. Let it sit for 30–45 seconds. You'll see the coffee puff up and release gas — that's the bloom, and it helps the rest of the extraction happen evenly.
4. First pour
Slowly pour water in gentle circles from the centre outward, stopping when you reach around 150g total. Aim to keep the water level relatively consistent — don't rush, but don't let the bed run dry either. This takes about 30–45 seconds.
5. Second pour
Once the water has dropped but the bed is still wet, continue pouring in slow, steady circles up to 250g total. Keep the pour gentle — a gooseneck kettle makes this easier, but it's not essential.
6. Let it drain
Once you've added all your water, let the brewer drain completely. The whole brew should finish between 2:30 and 3:30 minutes from the start of your first pour. If it's running fast (under 2 minutes), go finer. If it's running slow (over 4 minutes), go coarser.
7. Taste and adjust
Your first brew is a starting point. If the cup tastes too bitter or harsh, coarsen the grind or lower the water temperature slightly. If it tastes weak, sour, or watery, grind finer or add a few extra grams of coffee. Small adjustments make a real difference.
