The pour-over guide
Everything you need to know for a clean, balanced cup — gear, ratios, pouring technique, and how to taste your way to a better brew.
Gugma Roastery · June 2, 2026 · 5 min read
Pour-over rewards patience more than any other brew method. The core recipe is simple: 1 part coffee to 16 parts water, a medium-fine grind, and water just off the boil at around 92°C.
Start with a 2x bloom — pour twice the weight of your coffee in water, wait 30 to 45 seconds, and let the grounds release trapped gas. Skipping the bloom is the most common reason a cup tastes flat.
Pour in slow, steady spirals from the center outward, keeping the water level consistent. Aim for a total brew time between 2:30 and 3:00 for a 15g dose.
If the cup tastes sour or thin, grind finer or pour slower. If it tastes bitter or drying, grind coarser or lower the water temperature a few degrees. Change one variable at a time and taste again.