pour over

Pour over coffee recipe

A balanced pour-over baseline. Pour in controlled stages and keep cumulative mass visible. If drawdown and taste disagree, taste wins; the clock is evidence, not a score.

Coffee
20 g
Target
320 g
Ratio
1:16
Temperature
94 °C
Grind
medium-fine
Total
3 min
Run this recipe

Timed steps

  1. 01
    Start and bloom

    0:00 · cumulative 60 g

  2. 02
    Pour to 180 g

    0:45 · cumulative 180 g

  3. 03
    Pour to 260 g

    1:25 · cumulative 260 g

  4. 04
    Pour to 320 g

    2:05 · cumulative 320 g

  5. 05
    Let the bed drain

    2:25 · cumulative 320 g

Evidence and limits

The SCA Certified Home Brewer requirements specify 92–96 °C water at contact with coffee. CupTune’s 94 °C value sits inside that equipment-test range, but remains an authored starting preference for this recipe.

What to hold steady

Keep dose, water, temperature, pouring pattern and filter preparation the same while testing one grind change.

What this cannot guarantee

Grinder distribution, roast, water chemistry and equipment geometry change the result. Record the actual brew rather than treating this recipe as a verdict.