Everything You Need To Know: Pour Over Espresso

Everything You Need To Know To Perfect The Pour Over Espresso

The pour over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a cup or carafe. Pour over is also known as filter coffee or drip coffee.

Good filter coffee is clean, clear, and consistent. This is because the water is allowed to extract coffee oils and fragrances in its own consistent time and at its own pressure. The filter then catches a lot of oils, leading to a clean cup. 

This makes it a popular choice for single origin coffees such as the bean ground & drunk decaffeinated coffee from a growing region in Peru. Pour over method allows the flavours and aromas to shine. Organic certified coffee is also a popular choice for this brew method as it highlights the integrity of organic growing and roasting on the palate.

Water to coffee brew ratio: 14 grams of coffee per 200-220ml of water.

Water Temp: 92-95 °C

Step 1: Fit the filter paper

Fit the filter paper and pour hot water over the filter paper and cone to saturate the paper and warm the cone. Discard the Water.

Step 2: Add freshly ground coffee 

Add freshly ground bean, ground & drunk organic coffee to the cone 14 grams (1 tablespoon) per 220ml of water.

Step 3: Bloom 

In a circular motion, gently pour a little water on the coffee then wait for 30 seconds, giving coffee time to de-gas for a more even extraction.

Step 4: Pour in remaining water

The remaining water slowly and evenly in a circular motion about 2 centimetres from the cone. Avoid pouring water directly onto the filter paper.

Step 5 : Brew

Total time should be approximately 4 minutes.

Step 6: Enjoy!

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Expect a delicious dry aroma of earthy moss and smoked nuts. This is a strong, robust blend with a full body. A lively acidity sparkles on the cheek, evenly balancing with earthy notes of malt, dark chocolate and blackberry on the finish. 

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Our rich, earthy coffee is sourced from premium organic growing regions and roasted fresh in the heart of Melbourne. Both the dry and wet aromas are earthy and floral. 


bean ground & drunk’s award winning organic decaffeinated roast injects subtle nutty flavours with a full-bodied toffee finish using the pure Swiss Water Process, perfect for preserving the natural aromas and essence of unadulterated coffee.
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