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ANDAO Brew Guides
How to Brew Pour-over Coffee
A clear, repeatable starting recipe for a sweet and aromatic cup, with a simple pouring sequence and practical adjustments for flow, balance and clarity.
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At a Glance
Coffee
15 g
Water
250 g
Ratio
1:16.7
New to brew ratios? Read Coffee-to-Water Ratio Explained to learn how to calculate and scale a recipe.
Temperature
92–94°C
Grind
Medium-fine
Time
2:45–3:15
What You Need
Pour-over dripper · Paper filter · 15 g coffee beans · Grinder · Scale · Kettle with controlled pour · Timer · Server or cup
Step-by-Step Recipe
1. Rinse and Preheat
Place the filter in the dripper, rinse it thoroughly with hot water and preheat the dripper and server. Discard the rinse water.
2. Grind
Grind 15 g of coffee medium-fine, around a typical pour-over starting point. Grind immediately before brewing.
Want to understand what that adjustment changes? Read Grind Size and Coffee Extraction.
3. Add the Coffee
Add the ground coffee and gently shake the dripper to level the bed.
4. Bloom
Start the timer and pour 45 g of water at 92–94°C, wetting the coffee evenly. Gently swirl once if needed, then wait until 30–45 seconds.
5. First Pour
Pour slowly in controlled circles, bringing the total water to 150 g by about 1:15. Keep the water level reasonably steady and avoid pouring directly onto the paper wall.
6. Final Pour
Continue the pour and reach 250 g total water by about 2:00.
7. Draw Down and Taste
Let the brew draw down naturally. Aim for a total time of 2:45–3:15. Remove the dripper, gently swirl the server or cup, then taste as the coffee begins to cool.
What You’re Looking For
Look for a cup that is clear, aromatic and sweet, with distinct flavor notes and lively but balanced acidity. The drawdown should stay steady rather than stalling near the end.
Adjust Your Brew
The brew finishes too quickly and tastes thin → Grind finer.
The brew is very slow and tastes dry or heavy → Grind coarser.
The cup tastes sour, sharp or underdeveloped → Grind slightly finer or raise the water temperature by 1–2°C.
The cup tastes bitter, dry or astringent → Grind slightly coarser or lower the water temperature by 1–2°C.
The bed looks uneven or the cup tastes inconsistent → Pour more steadily and avoid concentrating the stream on one area.
Change one variable at a time.
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