Pourover & Filter

We show you how easy it is to brew delicious coffee using the pourover and filter method.
We’ll go through the common mistakes when brewing with these methods and show you how to make a perfect brew every time. No more bitter coffee.


We like to use 64 grams of coffee per litre of water as a rule of thumb. Here we brew 250 ml so we use 16 g of coffee.

  1. Place a filter in your dripper and rinse it with hot water to get rid of the paper taste (this also helps preheat the dripper). Pour this water away before you start brewing.
  2. Using your scale, measure out 16 g of coffee and grind it for filter brewing. Please note that for smaller volumes, grind finer than if you are brewing a larger volume and vice versa.
  3. Tare your scale so it reads 0 g.
  4. Start a timer (many scales come with one) and pour 50g of water over the coffee. Give the dripper a light swirl to ensure that all the coffee is wet.
  5. After 30 seconds, pour more water in circular motion over the coffee until the scale reads 150g. Ensure all the coffee is wet every time you pour more water over it and that it does not dry out.
  6. Keep pouring until you reach 250 g. A 250 ml brew like this should take 1.5 to 2 minutes with pouring and about 1 minute for the remaining water to drip through the coffee. If your brew time takes too long, the coffee might taste bitter. In that case, try grinding the coffee a bit coarser. However, if your brew time is significantly shorter, the coffee will be weak and sour. In that case, grind the coffee finer.
  7. When done, stir the brew before serving.
  8. Enjoy!

For filter coffee:

Using the same measurements, put the grounds into a rinsed filter, and turn your coffee machine on. Stir the grounds lightly as water begins dripping over the grounds, and let all the water to flow through. When your coffee is done brewing, stir the final brew and serve.