Gather Your Equipment

• Fresh Tired & Wired Coffee beans
• Burr grinder
• Pour-over dripper (e.g., Hario V60, Chemex, Kalita Wave)
• Paper filter
• Kettle
• Scale
• Timer
• Mug or carafe

Heat Your Water

• Boil filtered water and let it cool to about 195-205°F (90-96°C). This is the ideal temperature range for extracting the best flavors from your coffee.

Grind the Beans

• Use 25-30 grams of coffee (about 2 tablespoons) for 400 ml (about 13 oz) of water.
• Grind the beans to a medium-coarse consistency (similar to sea salt) for an even extraction.

Rinse the Filter

• Place the paper filter in your pour-over dripper, then pour hot water through it to rinse away any paper taste and preheat your dripper and mug or carafe. Discard the rinse water.

Add Coffee Grounds

• Place your dripper on the mug or carafe, then add the ground coffee to the filter.
• Gently shake the dripper to level the grounds for an even brew.

Start the Bloom

• Begin by pouring just enough hot water to saturate the grounds, around 50-60 grams of water. Let it sit for about 30-45 seconds to allow the coffee to "bloom." This releases carbon dioxide and enhances flavor.

Pour in Circles

• Slowly pour the rest of the water in a circular motion, starting from the center and spiraling outward. Pour in stages to ensure even saturation.
• Total brew time should be around 2.5 - 4 minutes.

Let It Drip

• Allow the water to fully drip through the grounds. You should aim for a total of 400 ml of brewed coffee for the 25-30 grams of coffee used.

Remove the Dripper

• Once the water has passed through the coffee grounds, remove the dripper and discard the used filter.

Enjoy Your Pour Over