Pour Over Brew Guide

What You'll Need

  • Pour-over brewer (V60, Chemex, or similar)
  • Paper filter
  • Grinder (burr grinder recommended for best consistency)
  • Fresh roasted Bluestem coffee
  • Filtered water (200–205°F)
  • Gooseneck kettle (recommended for control)
  • Scale (recommended)
  • Mug or carafe

Coffee to Water Ratio

The Specialty Coffee Association (SCA) recommends:

1:15 – 1:17 (coffee to water)
→ ~60–67g per 1 liter of water

Standard single cup (12 oz / 355ml):

  • 22g coffee : 350ml water
  • Brighter, lighter: 1:17
  • Balanced: 1:16
  • Fuller, richer: 1:15

Dial it in to your taste from there.

Brewing Instructions

1. Rinse the Filter

Place the filter in your brewer and rinse with hot water. This removes any paper taste and preheats your setup. Discard rinse water.

2. Measure & Grind

Grind fresh, just before brewing. Use a medium grind (similar to sea salt).

Consistency is key—this is where a burr grinder really shines.

3. Add Coffee

Add grounds to the filter and gently shake to level the bed.

4. Bloom (First Pour)

Start your pour by adding just enough water to saturate the grounds (about 2–3x the coffee weight). Let it sit for 30–45 seconds.

This allows gases to release and sets up an even extraction.

5. Continue Pouring

Slowly pour in steady circles, keeping the water level consistent. Avoid pouring directly on the filter.

Pour in stages until you reach your total water amount.

6. Finish & Serve

Total brew time should land around 2:30–3:00 minutes. Once dripping slows, remove the brewer, swirl, and serve.

Common Mistakes to Avoid

  • Pouring too fast — Rushing leads to weak, under-extracted coffee. Slow and steady wins here.
  • Uneven saturation — Dry pockets = uneven flavor. Make sure all grounds are wet during bloom.
  • Wrong grind size — Too fine → bitter and slow. Too coarse → weak and fast. Dial this in and everything improves.
  • Skipping the bloom — This step matters more than most people realize. Don't skip it.
  • Water too hot or too cool — Stay in that 200–205°F range for proper extraction.

Final Note

Pour-over isn't about perfection—it's about control. With a little attention to detail, you'll get a cleaner, more expressive cup that really shows what the coffee has to offer.

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