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Our 2025 pourover recipe


Updated As of June 2025

The recipe -

  • 1:18-19 ratio (13-13.5g coffee, 245g water)
  • 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

We use the Origami Dripper 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.
ドリッパーは、Origamiドリッパー、フィルターはKalitaの155がお勧めです。

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. 
  • 蒸らしは40gのお湯で30〜60秒です。しっかり混ざるように勢いよく注いでください。
  • 比率は - 1:18-19 (13-13.5gの粉に, 255g の湯) 
  • グラインダーの挽き目 - ミディアム (11-11.5 番-EK43, 23~25クリック-Comandante C40 MK3)
  • 湯温 - 約90°C (90°C - 93℃ )
  • water - クリスタルガイザーやVolvicがおすすめです。
  • TDSは1.30〜1.34が目安です。

Preparation

Grind your 14g of coffee, trying to mitigate fines and chaff depending on your grinder.
14〜15gのコーヒーを用意してください。
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.
ペーパーフィルターをセットして、湯通しでフィルターを洗浄してください。その後粉13〜13.5gをドリッパーにセットした後、ドリッパーを揺らして粉を平らにします。
 

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 slightly aggressive and quick, finishing around 10-12 seconds. The goal here is just to sufficiently saturate the grounds, so give the dripper a few swirls to saturate as needed. Wait until your scale hits 0:30 to start the second pour. スケールの上にドリッパーやサーバー、粉をセットしたら、一度ゼロ表示をします。タイマーを押して、まずは蒸らしを行います。40gのお湯を素早く勢いよく注いでください。しっかりドリッパーのそこまでお湯が行き渡る必要があります。次の注ぎはタイマーの表示が30秒になってからでさ。
    • 45~60s bloom depending on the gassiness コーヒーが新鮮すぎてフレーバーがしない場合、(焙煎から30日以内)場合、蒸らし時間を45秒〜60秒まで伸ばしてください。

2nd-6th pour

  • Starting from the center and circling towards the outside, pour aggressive enough to thoroughly disturb the coffee bed and make sure of the full saturation, 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). タイマーの表示が30秒になったら、勢いよくお湯を注ぎます。真ん中から注ぎ始めて円運動で外側まで注いでください。一回の注湯量は40g程度です。一度注ぎ終わったら、お湯が落ち切る直前まで待ってから次の注ぎを始めます。
  • Repeat this process to reach 245g on your scale. 245gになるまで、注ぐ、落ちるまで待つ、注ぐ、という動作を繰り返します。
  • 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).3：30くらいまでに245gのお湯を注ぎ切り、4分〜4分半までに落ち切れば注ぎは成功です。



     

    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 

      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.

       

       

      Our shop recipe 

      The Video below is our old recipe as of 2024 (Note that numbers have changed around the end of 2024. We are using 1:19 ratio for most of our coffees at the shop on this brewing method)