2025 Pourover recipe (6 pulses)

Updated As of June 2025

We've had a lot of questions about how to brew our coffees this year. One thing we've noticed about our (especially green) beans lately is how much more soluble they've become, and while we haven't changed our roasting style, our pouring style needed to adjust for that change in solubility. Another thing is our shop recipe (2024 ver) relies on the barista's hand pour technique especially kettle stream control skills. So, towards the end of 2024 we began updating our recipe, and we think we've settled into a very consistent one that is fully based on numbers and beginner friendly.

The recipe -

1:17-19 ratio (13-14.4g coffee, 245g water) *crucial part/depends on the coffee you use. Please refer to each product page in our lineup
90-93 °C water at 80-100ppm
medium grind size (11-11.5 EK43 and 23-25 Comandante)
5 pours: 40g bloom (30-60s), 41g*5 pours
Total brew time 4mins-4:30mins
Target TDS 1.30-1.40

Give this recipe a try and let us know what you think!

The recipe we've developed and are continu improving on is quite unique, and while it may not bring out the best of every coffee, it is a trusty recipe that we've found leads to consistently enjoyable cups from our beans. This recipe is fully based on numbers and won't require too much of hand pour technique such as flow control.

And if brewing our coffees, a crucial first step is degassing. Although we only sell coffees which we enjoy from the first or second day of cupping, our coffees typically require at least 35-45 days of rest before brewing. If possible, we recommend 45 days, as our coffees typically peak from then until the 80 day mark. Our omniroasting style leaves a lot more gas inside the coffee than other roast profiles, and those undesirable gassy notes will be very evident if not left to rest for a sufficient amount of time. Further advice regarding brewing our coffees without the above recommended degassing is to extend the bloom time up to 45sec to 1min.

Our preferred tools

dripper - Origami Dripper S, or any flat bottom or cone style brewers.
filter - Kalita Wave 155
kettle - Fellow Stagg EKG or Brewista Artisan
scale - Acaia Pearl
grinder - EK43, Timemore 078, Comandante C40 MK3

We use the Origami Dripper Air as it fits Kalita wave filters flushly. With the wave filters, it goes from a high-bypass cone brewer to a low-bypass flat-bottom brewer.

Let's get into the recipe -

Recipe details -

40g bloom for at least 30s, 41g circle pour (center to outer) for around 4-5s, aggressive enough to disturb the ground bed thoroughly, wait for water to nearly reach coffee bed, then pour another 41g and repeat.
ratio - 1:18-19 (13-13.5g coffee, 255g water) *low ratio for more acidity and high ratio for more body and balance
grind setting - medium (11-11.5 on EK43, 23~25 clicks on Comandante C40 MK3)
brew temperature - 93°C (from 90°C to 95°C based on preference but basically lower the better)
water - 80-100ppm (we use Aquacode, 1:6 ratio of Aquacode to distilled water)
target TDS: usually 1.30-1.40 depending on the coffee, but ultimately the taste and your preference.

Preparation

Grind your 14g of coffee, trying to mitigate fines and chaff depending on your grinder.

Place your filter and rinse with hot water, ideally as hot as your brew temp.

Gently pour your grounds into the filter, as evenly as possible. Once in the filter, lift and tap the sides of your dripper until the bed is flat and evenly distributed. You can use WDT at this time if you prefer.

The pourover

1st pour (the bloom)

Set everything on your scale, and tare. Start your timer, and begin pouring 40g of water into the dripper, starting from the center, moving to the outside, and then back towards the center to finish. This 40g should be aggressive enough to thoroughly disturb the coffee bed and quick, finishing around 10-12 seconds. The goal here is just to sufficiently saturate the grounds. Wait until your scale hits 0:30 to start the second pour.

45~60s bloom depending on the gassiness

2nd-6th pour

Starting from the center and circling towards the outside, pour aggressive enough to thoroughly disturb and saturate the coffee bed, stop pouring once you hit 81g on the timer, and then wait for the water to nearly reach the coffee bed (to the level that you can see the grounds bed but not full drawdown).
Repeat this process to reach 245g on your scale
Finish pouring up to 245grams around 3mins-3:30mins on your timer aiming for 4mins-4:30mins of total brewing time(basically aim for full drawdown).

And finally, please enjoy your pourover!

If you want to adjust the brew to your preference, please try trouble shootings below.

1)Brew time over 4:30

Please try few notch coarser grind setting to hit 4-4:30 mins or try lower pulse (such as 40g bloom and 50g*4 pour)

2) If you find your coffee too weak or watery, or the TDS lower than 1.3

Please try finer grind setting on your grinder first. Then if you find it bitter, try original setting and add few grounds to make it 1:18ratio (13.5/245)

3)If you find your coffee too strong, lacking in flavors, bitter, and/or TDS above 1.4

Try one 1 or 2 notch coarser grind setting. If your coffee lacking in flavors, it's very likely that the TDS(strength) is too high (above1.5) or just too fresh/gassy and needs more degassing.

4)Your coffee lacking in acidity, especially its juiciness or vibrancy (tartness) or below your preference

This case happens especially when your coffee is getting too old. Try lowering the ratio first, perhaps 1:18(13.5/245) works. Then if the coffee is too strong for you, please try 1 or 2 notch coarser grind setting.

5)find any astringency, nuttiness, grassiness or funkiness

Please try lowering the ratio down to 1:17-18 also grind few notch coarser if needed (especially in case if the coffee gets too strong by lowering the ratio). This action is effective especially when you find any issues on brewing those coffees such as Ethiopia regional select, Caturra, Catuai, low grown coffees(except for most geishas), honey process coffees and natural process coffees.

*Around 1:17 for espresso burrs (SSP's MP and HU) and home grade grinders *1:18 for commercial grinders and some high end home grinders