Coffee Paglu's
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Pour Over

A clean, bright cup that highlights a coffee's delicate flavors. This recipe makes one large mug and finishes in about three minutes.

Coffee
15 g
Water
250 g
Ratio
1:16.7
Time
3–4 min

You'll need

  • •Dripper (V60, Kalita, or similar)
  • •Paper filter
  • •Gooseneck kettle
  • •Scale
  • •Burr grinder
  • •Mug or carafe

Before you start

  1. 1.Heat water to about 94–96°C (just off the boil).
  2. 2.Rinse the paper filter with hot water, then discard that water.
  3. 3.Grind 15 g of coffee to a medium (table-salt) texture and add it to the filter.
  4. 4.Place everything on the scale and tare to zero.

Steps

  1. 1. Bloom

    0:00 – 0:45 (45s)

    Pour about 50 g of water to just soak the grounds. The coffee will bubble and release gas — let it rest.

    Water: 0 → 50 g

  2. 2. First pour

    0:45 – 1:15 (30s)

    Pour slowly in steady circles up to 150 g total. Keep the water level even and avoid the edges.

    Water: 50 → 150 g

  3. 3. Second pour

    1:15 – 1:45 (30s)

    Pour up to 250 g total, finishing with a gentle pour through the center.

    Water: 150 → 250 g

  4. 4. Drawdown

    1:45 – 3:00 (75s)

    Stop pouring and let all the water drain through. The coffee bed should settle flat and damp.

    Water: 250 g

Tips

  • •Pour in slow, steady circles and keep the coffee bed flat.
  • •If the water drains too fast (under ~2:30), grind a little finer next time.
  • •Give the dripper a gentle swirl at the end to settle the grounds evenly.