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A Perfect cup of Pour-over Coffee


How would you like to get all the caffeine you need in only a single cup of joe? The answer is pour-over coffee. Coffee created using this method has a higher caffeine content and it has an overall better flavor.


It involves placing coffee grounds into a paper filter and pouring hot water over them.

The water runs through the grounds and filters the coffee into your favorite mug. It takes a little longer to make than your standard cup of joe but trust us when we say the time you spend brewing it will be more than worth it when you take that first sip. That is why we believe it's the Rahm way to make our coffee.


Bring at least 600 grams (20 oz) of water to a boil.


Grind coffee to a coarseness resembling sea salt. For blends, we recommend using 30 grams of coffee.

To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 22 grams for every 350 grams of water.


Place a filter in the dripper

We recommend wetting the filter with hot water and then dumping the water before proceeding with brewing.


Add the ground coffee to the filter and gently tap it to level the surface of the grounds. Place the brewer on a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.

STEP FIVE - Bloom Pour - There will be a total of four pours.

Start a timer. Begin pouring water slowly over the coffee, starting at the center and moving in a steady spiral toward the edge and back again. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to bloom before moving on to the second pour.

STEP SIX - Second Pour

Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Add roughly 90 grams, bringing the total to 150 grams. The goal during this pour is to sink all of the grounds on the surface of the bed. This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.

STEP SEVEN - Third Pour

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 100 grams of water using the same pattern as the second pour. This brings the total up to 250 grams and should take 15–20 seconds.

STEP EIGHT - Final Pour

When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.


Enjoy Life with Rahm Roast

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