At Café Kubal, we believe coffee is both an art and a science and nothing showcases that better than the pour-over. With just a dripper, a filter, and some patience, you can unlock a brew that's rich, aromatic, and tailored to your taste. But what actually makes a pour-over so special?
Let’s break it down.
1. The Grind: Consistency Is Key
When it comes to pour-over, grind size can make or break your brew.
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Too fine, and your coffee may over-extract, leaving a bitter taste.
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Too coarse, and you risk under-extraction, resulting in a weak, sour cup.
We recommend a medium-fine grind, similar to sea salt. It allows water to flow through the grounds at the right pace for balanced extraction.
2. The Water: Not Just H2O
Water makes up about 98% of your cup, so it better be good.
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Use filtered water whenever possible to avoid impurities or off flavors.
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Ideal temperature? 195°F to 205°F (90–96°C), just below boiling.
If the water’s too hot, you’ll burn the grounds. Too cold, and you won’t extract enough of the coffee’s flavors.
3. The Bloom: Wake the Coffee Up
This is the moment where science meets ritual. When hot water first hits the grounds, CO₂ trapped during roasting is released, you’ll see the grounds puff and bubble. That’s called the bloom.
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Let it sit for 30–45 seconds before continuing your pour.
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This ensures even saturation and better extraction throughout.
4. The Pour: Slow and Steady Wins
A perfect pour-over is all about control.
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Pour in slow, concentric circles, starting in the center.
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Avoid pouring on the edges, keep the focus on the grounds.
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Use a gooseneck kettle for precision (trust us, it’s worth it).
The total brew time should be 3-4 minutes depending on your grind and roast.
5. The Ratio: Balance in Every Cup
The golden ratio for pour-over is:
1 gram of coffee to 15-17 grams of water
Not into measuring? A good rule of thumb is:
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2-3 tablespoons of ground coffee per 12 oz cup.
Still, a digital scale brings consistency and repeatable results.
Final Thoughts
Mastering the pour-over means slowing down, paying attention, and letting the coffee shine. Whether you're brewing our Ethiopian Single Origin or Brazil Mogiana, the pour-over method brings out each roast’s personality in a clean, vibrant way.
Want to learn more about brew methods?
👉 Learn More Brewing Guide