Best Pour Over Coffee Recipe

Learn how to make pour-over coffee with the 2024 World Brewers Cup Champion, Martin Woelfl.

Coffee: 17g at 490 microns
Water: 270ml at 93C
Brewer: OREA V4 with fast bottom

Steps:

Prepare the Paper Filter:

• Fold the paper filter twice and rinse it with hot water to remove any paper taste and preheat the brewing device and server. This helps maintain the balance of the coffee’s flavors and acidity.

Weigh and Grind the Coffee:

• Measure out 17g of your chosen coffee.
• Grind to 490 microns (a medium-coarse grind). A burr grinder is recommended for consistency.

Bloom the Coffee:

• Place the filter in the Ora V4 dripper and add the coffee grounds. Evenly distribute the coffee using a needle tool if available.
• Begin brewing by adding 60ml of water to “bloom” the coffee. Allow it to bloom for 40 seconds, allowing the coffee to saturate and release gases.

4 STEPS POURING:

• Pour 1: 60ml at 0s (blooming)
• Pour 2: 60ml at 40s
• Pour 3: 50ml at 80s
• Pour 4: 100ml at 120s

Total brew time: 140-145s

Serve and Enjoy:

• Once brewed, taste the coffee to experience its sweetness, clarity, and smooth body. For an extra layer of enjoyment, try tasting the coffee at different temperatures.

Tips:

• Adjust the water temperature (from 93°C to 95°C) to tweak the intensity and flavor profile.
• This recipe works well with washed, natural, or anaerobic coffees.
• Use a dripper with even flow, like the Ora V4, or a standard pour-over setup.
• Enjoy your perfectly brewed pour-over coffee with a bright, fruity aroma and rich, clean flavor!