Getting Started: Essentials & Technique
Equipment Checklist
- Coffee beans—freshly roasted and ground.
- Scale & timer—for accuracy.
- Gooseneck kettle—control the pour.
- Pour-over dripper (V60, Kalita Wave, Chemex, etc.).
- Filter—paper or metal, depending on dripper.
- Decanter/server—optional, but enhances temperature control.
Brewing Fundamentals
- Preheat everything: rinse your filter and warm your dripper and server.
- Coffee-to-water ratio: Commonly ranges from 1:15 to 1:17; adjust based on preference.
- Bloom phase: wet all grounds to release CO₂—typically lasting 30–60 seconds.
- Pour in stages: cascaded pours enhance extraction.
- Extraction time goal: usually between 2 to 4 minutes, depending on method and dripper.
- Dial in parameters: tweak grind size, water temperature, pouring style, and ratios to suit your taste.
Top Recommended Pour-Over Recipes of 2025
1. Peng Jinyang’s “No Difference” Recipe (2025 WBrC Champion)
- Grind: Medium-coarse (~C40 26–28)
- Dripper: Flat-bottom, e.g., Orea V4 + wave filter
- Bloom (96 °C): Circular pour, 1:3 ratio (45 g), ~30 s
- Second pour (96 °C): Add to reach 1:6 total (135 g), ~30 s, fast pour
- Final pour (80 °C): Center pour to goal weight (195/210/225 g)—slower and lower
- Total brew: ~90 seconds
- Strength tuning:
- 1:4 = intense
- 1:6 = mellow
- 1:5 = balanced
“From my testing, all my beans simply taste good with this recipe. All the flavor notes are there. Silky mouthfeel. Essentially fail‑safe…”
2. Lance Hedrick’s “Ultimate” Two-Pour Method
- Ratios:
- Light roast – 1:17
- Medium – 1:15–1:16
- Dark – 1:14–1:15
- Temperature:
- Light – 95–100 °C
- Medium – 90–95 °C
- Dark – 85–90 °C
- Grind: Depends on method; finer slows flow, coarser speeds it.
- Pouring: Only 2 pours—one for bloom, one for extraction.
3. “Coffee Chronicler Zen” Pour-Over
- Grind: Coarse (~7.5 on K-Ultra; ~5.0 on ZP6)
- Pouring: 6–7 small, gentle pours
- Total brew time: 2–3 minutes
“…6‑7 small, gentle pours with a coarse grind (~7.5 on K‑Ultra). Total brew time of 2:00‑3:00. … Yielded an amazing, fruity, bright, lively, sweet cup.”
4. Beginner “Dial-in” Recipe
- Grind setting: Hario filter grind (~9 clicks from zero); adjust—finer = bitter, coarser = sour
- Temp: Start at ~94 °C
- Bloom: 2–3× weight, 1-minute
- Main pour: Single pour to reach 240–270 g water; aim for 1:15 ratio (e.g., 16 g coffee : 240 g water)
- Adjustment advice: Make changes to one variable at a time for clarity.
Quick Summary Table
| Recipe | Grind | Temp | Pour Structure | Ratio | Time | Flavor Notes |
|---|---|---|---|---|---|---|
| Jinyang “No Difference” | Medium-coarse | 96 °C → 80 °C | Bloom + second + final | 1:4–1:6 | ~90 s | Silky, consistent, safe |
| Lance Hedrick “Ultimate” | Varies | Roast-adjusted | 2 pours | Depends on roast | Not specified | Straightforward, adaptable |
| “Zen” Method | Coarse | Not specified | 6–7 small gentle pours | Not specified | 2–3 min | Bright, lively, fruity |
| Beginner Dial-in | Medium (Hario) | ~94 °C | 1-min bloom + single pour | 1:15 | ~2–3 min | Accessible, easy to experiment with |
Final Tips for Success
- Taste mindfully: Small tweaks in grind, temperature, or pour style bring big flavor changes.
- Record your process: Keep notes to replicate your favorite brews consistently.
- Enjoy experimentation: Try one of the above as a foundation, then make it your own.
Happy brewing—and may your mornings be bright, bold, and brilliantly balanced!
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