How to Brew Pour-Over Coffee: A Step-by-Step Guide
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Why Pour-Over?
Pour-over is one of the most rewarding ways to brew coffee. The slow, controlled pour extracts flavors with precision — giving you a clean, bright cup that highlights the unique character of single-origin beans like our Colombia and Peru roasts.
What You'll Need
- Pour-over dripper (Hario V60, Chemex, or Kalita Wave)
- Paper filter
- Gooseneck kettle
- Burr grinder
- Kitchen scale
- Fresh Trailforged Coffee Co. beans
The Ratio
Start with a 1:16 ratio — 1 gram of coffee for every 16 grams of water. For a standard 12 oz cup, use about 22g of coffee and 350g of water.
Grind Size
Use standard grind (medium-fine grind) similar to table salt. Too coarse and your coffee will taste weak and watery; too fine and it'll be bitter and over-extracted.
Water Temperature
Heat water to 195–205°F (90–96°C) — just off the boil. Boiling water can scorch delicate light roasts and mute their brightness.
Step-by-Step Brew
- Rinse the filter with hot water to remove any papery taste and preheat your dripper. Discard the rinse water.
- Add your grounds and create a small well in the center.
- Bloom: Pour twice the weight of water as coffee (44g for 22g of coffee) in a slow, circular motion. Wait 30–45 seconds. This releases CO₂ and primes the grounds for even extraction.
- Continue pouring in slow, steady circles from the center outward, keeping the water level consistent. Aim to finish all pours by 3:00–3:30 minutes.
- Let it drain completely, then enjoy.
Best Beans for Pour-Over
Pour-over shines with lighter roasts where floral, fruity, and citrus notes can fully express themselves. Our single-origin Colombia and Peru coffees are ideal — both offer bright acidity and complex flavor profiles that pour-over showcases beautifully.
Ready to brew? Shop our single-origin coffees and taste the difference a great bean makes.