We’ve spent countless hours honing our craft as well as consulting with world class professional baristas to bring you a can’t miss formula and method for a thrilling and satisfying pour-over. But don’t let us stop you from experimenting once you master our process.
Recommended Pour Over Formula
Water temperature: 195-205 degrees.
Coffee: 20 grams for 1-2 cups.
Water volume: 320 grams
Bloom: 60 grams of water for initial bloom.
Grind Size: like medium coarse sea salt
The Kalita Pour-Over Method
- Heat water using a gooseneck kettle for precise pouring. While all of our drippers are foolproof, attention to detail will elevate your cup well beyond your expectations!
- A quick rinse over the filter removes the paper taste and stabilizes the brew temperature. Pour evenly and steadily.
- Grind your beans medium, like sea salt. What kind of grinder are you using?
- Distribute coffee evenly across the filter. Give it a little shake to help it level out.
- Bloom the coffee with about 60 grams of water. Wait 30-45 seconds.
- Circle the remaining water in increments until you reach the full 320 grams.
- Brew 2-3 minutes to allow the water to finish dripping.
- Drink and enjoy your creation.
Tips from a Barista:
- Adjust water and coffee amounts as needed but stick to the 1:16 - 1:18 ratio. If your product is bitter, grind coarser next time. If it is sour, go a little finer.
- Keep active notes of grind times, brew times, water-to-coffee ratio and any other variables you may change. You do not want your perfect cup to elude you once you achieve it!
- Do not skip the blooming step! Blooming wakens the beans, which releases carbon dioxide and potential sourness. The ground bed expansion and bubbling effect means the process is fully underway!
- Make sure you have the correct filters, and enough of them on hand. Our filters were specially designed to fit the corresponding dripper that shares its name.