Coffee Pour Over - How to Make Pourover Coffee at Home
This pourover coffee guide will teach you how to make the perfect cup of pourover coffee at home. We highlight the popular Mikava Santuario Gesha #113 (Innovation Series) and Mikava Borbon Coffee, two of our all-time favorite coffees for pourover.
Mikava Pour Over Coffee Guide
First, bring at least 600 grams (20 oz) of water to a boil. We like to weigh out 20 grams of our favorite coffee - but feel free to use more or less depending on your taste and how much caffeine you need.
Next, you’ll need to grind your coffee. If you have your own grinder, set it at a fine grind level. Grind the coffee to the point it resembles sea salt. We recommend grinding the coffee just prior to brewing.
To enjoy the flavors of our single-origin coffee that is lightly roasted, we recommend grinding 20 grams of Mikava coffee. This should produce the perfect size and consistency for your pourover coffee.
Place a filter in the dripper.
If you are using our Sibarist Fast Filter, there is no need to pre-wet it. If you are using a regular filter, we recommend wetting the filter with hot water and then dumping the water before proceeding with brewing. This will help prevent over-extracted coffee on the first few brews.
Start by adding the ground coffee to the filter, and gently tap it to level the surface of the grounds. Place your brewer on a cup or carafe and place this entire set-up on a digital scale, set scale timer to 0.
There will be two pours total for this coffee preparation. We’re going to start by pouring hot water over our freshly ground coffee. Watch closely because this is the moment when you will see the “bloom” of your coffee. As the Co2 releases, you’ll see the grounds rise up. This is one of our favorite parts of preparing coffee.
Start a timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 50 grams. Make sure all the grounds are saturated, even if you need to add a little water.
The first pour should start at 30 seconds and end at 50 seconds. Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. This helps to keep grounds from being trapped in there and removed from the rest of the extraction. Bringing this up to 200 grams will create a gentle turbulence that “stirs” your coffee, allowing water to extract more evenly.
Let it drain from 50 seconds to 1minute 25seconds
The second pour starts at 1 minute 25 seconds and ends at 1 minute 45 seconds. As the soon-to-be coffee falls to the bottom of the filter, you can add 120 grams of water and do it again. For best results, pour the water using the same pattern as the first pour. This brings the total up to 320 grams and should take 20 seconds.
Step 8 - Enjoy
Now you can enjoy the delicious taste and aroma of pourover coffee at home.
We are happy to help! If you have any questions, please feel free to leave a comment below and one of Mikava's specialists will answer it shortly.