Pour Over Guide

Summer Moon Coffee

 

The craft of pour-over brewing is a hands-on way to slow down and bring out the very best in your coffee. With a few simple tools and a steady pour, you can brew a clean, balanced cup that lets our oak roasted coffee shine: smooth, composed, and never bitter!

This is our Summer Moon approved guide to brewing with intention.

 

Essential Equipment

To brew a balanced, flavorful pour over at home, you’ll need:

  1. Pour-Over Dripper – Instructions below are based on the V60 model

  2. Paper Filter – Matched to your dripper style

  3. Freshly Ground Coffee – Ground just before brewing for peak flavor

  4. Mug or Carafe – To collect and enjoy your brewed coffee

Get the above items directly from us in our NEW Daily Pour Over Complete Starter Set!

  1. Coffee Grinder – Medium grind (rough sea salt texture for V60; slightly coarser for Chemex to prevent clogging)

  2. Gooseneck Kettle – For precise, controlled pouring

  3. Scale – To accurately measure coffee and water

  4. Timer – To track bloom and total brew time

Recommended Ratio & Brew Time

  • Coffee: 16g (medium grind/rough sea salt texture)

Grind Tip: A V60 performs well with a medium drip grind. A Chemex requires a coarser grind because its filter is much thicker, meaning water needs more space to flow through properly.

  • Water: 256g filtered water
    • Light roasts: 200–205°F (denser beans need more heat)
    • Medium roasts: 198–202°F
    • Dark roasts: 195–200°F (too hot can pull harsh notes)
  • Target Brew Time: ~2:15–2:30 minutes 

A 1:16 ratio is our go-to for clarity and balance, highlighting natural sweetness while keeping the finish smooth. It yields about a 10–12oz cup with room for a splash of milk if that’s your ritual.

Brewing Steps

  1. Rinse the filter
    Place the paper filter in your dripper and thoroughly rinse it with hot water. Discard the rinse water but keep the wet filter in place. This removes any papery taste, preheats your brewer, and promotes better flow.

  2. Add the coffee
    Add 16g of freshly ground coffee to the filter. Gently shake or tap the dripper to level the grounds for even extraction.

  3. Bloom
    Start your timer and slowly pour 48g of water in a spiral motion, ensuring all grounds are evenly saturated. Let the coffee bloom for 45 seconds. (During the bloom, hot water hydrates the grounds and releases trapped gases. You may see the coffee puff and bubble—that’s exactly what you want. It sets the stage for smooth, even extraction.)

  4. Second pour
    Pour up to 148g total (an additional 100g), starting from the center and spiraling outward. Allow most of the water to drain before continuing.

  5. Final pour
    Pour the remaining water to reach 256g total (an additional 108g), spiraling gently and keeping the pour steady and controlled.

  6. Finish and enjoy
    Allow the water to drain completely. Your total brew time should land between 2:15 and 2:30. Remove the dripper, pour, and enjoy.

Why A Pour Over Works So Well With Our Oak Roasted Coffee

Pour-over brewing gives you control and that control highlights what makes our coffee different. The steady extraction emphasizes natural sweetness, keeps the finish smooth, and allows the depth of oak roasting to shine without bitterness.

Quick Troubleshooting

  • Too sour? Grind slightly finer or increase water temperature.

  • Too bitter? Grind slightly coarser or shorten brew time.

  • Draining too slowly? Your grind may be too fine.

  • Draining too quickly? Try a slightly finer grind.

Small adjustments make a big difference.

Ready to bring the ritual home?

Start your pour-over journey at home with our NEW Daily Pour Over Complete Starter Set! 

Brew with care. Enjoy the moment. And let oak roasted coffee establish a coffee ritual worth returning to.

Happy Brewing!

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