Pour Over


Pour over Funnel




Digital Scale


Patience (HaHa)



2½ - 3 minutes



Ask Us at whatsup@kingstoncoffeeco.com


The Breakdown

There is nothing more satisfying then crushing your first Pour Over, hitting your ratios and timing it perfectly.  Just a few simple tools and you'll be banging out some ridiculously good coffee. You’ll find that your final cup will be more complex and delicate then that of drip coffee. The experience connects you with your coffee. This is how I prefer my morning cup. It’s a race against timing and a great way to focus and connect in the morning.


Step 1

Bring at least 475 grams (16.9 oz) of water to a temp of 205 degrees Fahrenheit. Check out Kingston Wet (Water + Extraction + Time) Coffee Water for your specialty water needs COMING SOON


Step 2

Grind 30 grams of coffee to a coarseness setting similar to sea salt. If you are brewing up some Single Origin Goodness I’d opt for a 15:1 ratio of water to bean giving you a water weight in grams of 450g


Step 3

Place a filter in the pour over of Choice


Please, Please, Please wet your filter first, with some hot water from your pot. This will help to pull out any paper taste from your filter and will also warm your dripper and mug. Discard the water from the mug before your start the pour over


Step 4

Begin your Grind or add your ground coffee to the filter and gently tap it to level the surface of the grounds. Place the dripper your holding vessel or cup, place this entire set-up onto a digital scale, and set it to zero (tare it)


Step 5

Prepare your self this makes or breaks your coffee experience. There are four pours from start to finish with the first being SUPER important… The Bloom - this initial pour releases the Co2 from the grounds and will helps to get your beans ready for proper extractions


5.1 - Start the Timer

5.2 - Begin pouring your hot water 60g (should take 15 seconds at 205 degrees F) slowly over the coffee, starting from the center of your pile and in a circular motion spread outwards towards the edge making sure the grounds are completely covered. WARNING: Do Not hit the filter on its own. Doing so will cause water to run down the side of the dripper bypassing the grounds and not extracting your coffee.


Step 6

45 second mark

Again starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. This time adding roughly 90 grams bringing the total to 150 grams. Your goal is to soak all the beans creating turbulence that energizes the coffee giving it movement. This allows water to evenly extract the grounds.


Step 7


As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 150 grams of water using the same pattern as the second pour. This brings the total up to 300 grams and should take 15–20 seconds.



Step 8

1:45 seconds

As we did in the third pour, start your fourth and final pour. Add 150 grams, bringing the total up to 450 grams of water. This pour should take 20 seconds.


Step 9

Your coffee should be finished near the 2.5 to 3min mark with 1 second between drops at the bottom of the filter means its at the end of your extraction. Please play with your timing and ratios. These are only guidelines. Once your timing is perfected you can now begin to your own flavor profiles and ratios.


Step 10

Pour & Enjoy… Rinse and Repeat