We recommend a medium grind for pour over coffee, something akin to the texture of sand. This is finer than what you would use for a cafetière but coarser than espresso.

A good test if you've got this set up correctly is: if your water drains through too quickly, your grind is likely too coarse; if it "stalls" or takes too long to drip through, try a slightly coarser setting to prevent bitterness.

Most coffee grinders will have a ‘medium' setting on them, which will allow you to get this right from the get go. If you’re in any doubt, please do get in touch with us and we can help you get the most from your pour over coffee.

Because this method typically uses a paper filter, it traps more of the coffee oils and fine sediment than a cafetière does. This can result in a more delicate mouth feel compared to cafetière, as well as a less heavy body.

In the coffee world we would describe pour over coffee as a very "clean" cup with high clarity, meaning you can pick up some of the intricacies of each coffee with greater distinction. Pour over is the ideal method for highlighting the bright acidity, floral aromas, and complex fruity notes found in our single origin coffees.

The "gold standard" for pour over is a 1:16 ratio, or 60g of coffee per 1 litre of water. For a single standard mug (approx. 250ml), this means using about 15g of coffee. We recommend using a digital scale to weigh your coffee and water, as this precision helps you replicate that perfect cup every morning.

You can adjust this slightly depending on how strong you like your morning cup, as this is somewhat a matter of personal taste. Regardless, digital scales help with consistency once you've found the ratio that works for you.

While you can make delicious coffee with a standard kettle, a gooseneck kettle is a great option if you want to strive for the best results.

The narrow, curved spout gives you complete control over the speed and placement of water over your grounds. This allows for a slow, gentle pour that saturates the coffee evenly, ensuring a balanced and consistent extraction. A gooseneck kettle can help ensure you get the "blooming" aspect of pour over coffee brewing correct, preventing over-pouring of water in the initial step of brewing.

The "bloom" refers to the first step of the pour over process, where you add just enough hot water to wet the grounds and let them sit for 30–45 seconds.

You will see bubbles rising; this is trapped carbon dioxide escaping from the fresh coffee. This is important for coffee brewing, as letting this gas escape first prevents uneven extraction and ensures the water can properly flavour the coffee.

After this 30-45 second period for the blooming to occur, you can then proceed with pouring the rest of your water over the coffee grounds.