How to Brew the perfect Pour-Over Coffee

How to Brew the perfect Pour-Over Coffee

At Ancestro nothing compares to the clarity, aroma, and flavors you get from a perfectly brewed pour-over—especially when using freshly roasted Colombian specialty coffee. In Berlin, where coffee culture is thriving, mastering this method lets you enjoy café-quality coffee in your own kitchen.

pour over

What You’ll Need

  • Freshly roasted single-origin Colombian beans ( Our Geisha washed as light roast)

  • Grinder

  • Pour-over dripper (V60, Kalita Wave, or Chemex)

  • Filter paper

  • Digital scale

  • Gooseneck kettle

  • Fresh filtered water


Step-by-Step Guide

Recipe to Brew on Pour-Over with Ancestro:

  1. Measure: 15–18 g of coffee per 250 ml water.

  2. Grind:  a medium-fine grind.

  3. Heat Water: for most brewing methods: 92–96 °C for optimal extraction. 

  • Too hot → bitter taste

  • Too cold (<85 °C) → sour taste

  1. Rinse Filter: remove papery taste and preheat vessel with the heat water.

  2. Add: freshly ground coffee into the paper filter.

  3. First Bloom: Moisten the coffee grounds until fully covered, wait 1 min.

  4. Pour: in slow and gentle circles, pour within 2:30–3:00 minutes.

  5. Serve: Swirl gently, sip while hot, and savor the vibrant flavors of Colombian coffee.

 

Zurück zum Blog