Pour-over

Handbrew

Slow, honest, repeatable.

Pour-over V60 mid-bloom, kettle pouring in a slow spiral, steam rising — Lot | 23

There is a reason the pour-over became the default gesture of specialty coffee. It hides nothing. Every choice you make — the grind, the pour, the pace — lands in the cup a minute later.

Think of it as three phases. The bloom lets fresh coffee breathe. The build layers water through the bed. The draw-down decides how sweet or how sharp the finish reads. Miss the bloom and you get a flat, muddy cup. Rush the build and it turns thin. Take a breath at each step and it comes together.

Use a gooseneck if you have one. If you do not, pour lower and slower — you will get closer than you think.

Recipe

Ratio1:16
Coffee20 g
Water320 g
GrindMedium-fine · table salt
Temperature93 °C
Time≈ 3:30

How to brew

  1. 0:00

    Rinse the paper. Discard the water. Coffee in, level the bed.

  2. 0:15

    Bloom — pour 40 g in a spiral, swirl the dripper, sit for 30 seconds.

  3. 0:45

    Pour to 160 g. Slow spirals from centre to edge and back.

  4. 1:30

    Pour to 240 g. Same rhythm.

  5. 2:10

    Pour to 320 g. Let it draw down. You want a flat, level bed at the end — no craters, no doughnut.