How to Brew Pour Over Coffee
The cleanest expression of specialty coffee — clarity, transparency, and precision in every pour.
The Purest Way to Taste a Coffee
Pour over is the method professionals use when they want to experience everything hidden inside a bean — acidity, sweetness, terroir, and aromatic complexity.
No immersion. No pressure. Just gravity, precision, and clean extraction.
What You Need
- Pour over dripper
- Paper filters
- Gooseneck kettle
- Scale & timer
- Burr grinder
The Basic Recipe
A balanced starting point designed for V60, Kalita Wave, or Chemex brewing.
Prepare
Rinse the paper filter with hot water, preheat the dripper, and level the coffee bed evenly.
Bloom
Pour 30–45g of water slowly and allow the coffee to release trapped CO2 for 30–45 seconds.
First Pour
Pour slowly in spirals from the center outward until reaching 150g total water.
Second Pour
Continue the same controlled spiral until reaching 250g total water.
Drawdown
Allow the coffee to drain naturally without disturbing the bed.
Troubleshooting Your Cup
Grind finer, pour slower, or increase water temperature slightly.
Grind coarser or reduce extraction time.
Check roast freshness and bloom technique.
Your grinder may be producing inconsistent particle sizes.
Designed for Clarity
Ritual’s Balanced SCA 87+ was profiled specifically for pour over brewing — bright acidity, red fruits, blueberry, and chocolate notes revealed with exceptional transparency through a V60 or Chemex.
