Pour Over

Germany — 1908 (Melitta Bentz invented the paper filter)

The pour over puts every variable in your hands: water temperature, pour rate, bloom time. The ceiling is high and the floor is low. The Hario V60 is the most popular brewer, but the technique applies to any cone-shaped dripper.

How to make it

1. 1

   Place a paper filter in the dripper and rinse it with hot water to remove papery taste and pre-heat the vessel.

2. 2

   Add 15g of medium-fine ground coffee and create a small well in the center.

3. 3

   Pour 30–45g of water to bloom the grounds — wait 30–45 seconds as CO₂ escapes.

4. 4

   Pour the remaining water in slow, concentric circles, keeping the water level consistent. Total brew time: 3–4 minutes.

5. 5

   Remove the dripper, swirl the carafe gently, and serve.