Pour-over is the most hands-on brew method you can use — and that's exactly the point. You control every variable. Water temperature, pour rate, bloom time, total brew time. Nothing is automated. Nothing is left to chance. It's just you, the coffee, and the process.
Here's how to nail it every time.
Grind medium-fine. Think table salt. Too coarse and the water rushes through — weak, under-extracted. Too fine and it chokes — bitter, slow, wrong.
Pre-wet your filter. Put the filter in the dripper, pour hot water through it, and dump that water out. This removes paper taste and preheats your vessel. Don't skip it.
Bloom: 2x water to coffee ratio. If you're using 20g of coffee, pour 40g of water. Wait 30–45 seconds. Watch it bubble and bloom. This is CO2 escaping — fresher coffee blooms more aggressively.
Pour in slow, steady circles. Start from the center, spiral out, spiral back in. Keep the water level consistent. Don't pour too fast — you're not in a hurry.
Total brew time: 3–4 minutes. If it's faster, grind finer. If it's slower, grind coarser. Adjust one variable at a time.
Total water: about 300g for 20g of coffee. That's a 1:15 ratio. Adjust to taste.
Pour-over rewards attention. The more you pay attention, the better it gets.
Try our S'mores Medium Roast for pour-over — it was made for this. → foxholecoffeeco.com