Falconer brewing guide
How to brew Pour-over coffee
Pour-over coffee is brewed by pouring hot water through ground coffee in a filter. A scale and a steady pour help you repeat the cup you like.
Last updated . A starting recipe—adjust for your coffee and equipment.
- Coffee
- 25 g
- Water
- 400 g
- Ratio
- 1:16
- Grind
- Medium-fine
- Temperature
- 200°F
- Time
- 3:00–3:30
Step by step
- 1
Rinse the paper filter with hot water and discard the rinse water. Set the brewer over your cup or server.
- 2
Grind 25 g of coffee medium-fine. Add it to the filter, level the bed, and zero your scale.
- 3
Use water around 200°F. Pour 50 g of water over the grounds and bloom for 30–45 seconds.
- 4
Continue pouring gently in stages until the scale reads 400 g. Keep the bed evenly wet without pouring directly onto the filter wall.
- 5
Let the water drain. Aim for roughly 3:00–3:30 total, then stir the brewed coffee and taste.
Taste, adjust, repeat
If the cup is thin or sharp and drains quickly, try a little finer. If it is dry or bitter and drains slowly, try a little coarser. Change one variable at a time.
Try Ethiopia Yirgacheffe
Our suggested starting coffee for this method. Your favorite coffee can work too—use its tasting notes and adjust the recipe.
Further brewing reference: National Coffee Association brewing guidance.