Pour-Over Coffee Brewed Through a Paper Filter Cone
Inspired by techniques from Serious Eats.
A precisely controlled brewing method where hot water is poured slowly and evenly over ground coffee, yielding a clean, bright brew.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Heat. Heat the water to 96–99 °C, just off the boil.
- 2
Prepare. Set the paper filter in the cone, rinse it with about 150 ml hot water to remove the papery taste and warm everything, then discard that water.
- 3
Grind. Grind the 22 g beans to a medium-fine consistency, like coarse sand.
- 4
Bloom. Put the cone and carafe on the scale, add the coffee, shake level and zero the scale, then start the timer and pour about 50 g water in slow circles to wet all the grounds; let it bloom 30–45 s as it swells.
- 5
Pour. Pour in pulses of about 100 g in a pencil-thin stream, circling from the centre outwards and back, letting it drain 10–15 s between pulses but never letting the bed run dry, until the scale reads 350 g.
- 6
Adjust. If too fast and sour, grind finer; if too slow and bitter, grind coarser; total time should be 3–4 min.
- 7
Serve. Swirl and serve.
Storage
Brew and serve fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
0.2 g protein for 2 kcal = 10 g per 100 kcal. Our High Protein label needs at least 10 g per 100 kcal. How we decide
- Total fat: 0 % of energy (limit ≤ 30%)
- Saturated fat: 0 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.01 g (limit ≤ 0.01 g)
- Fibre or fruit & veg: 0 g fibre / 0 g veg (limit ≥ 0 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our WHO-based rule. Not endorsed by WHO.
Equipment
- pour-over cone (such as a V60) with paper filter
- gooseneck kettle
- digital scale with timer
- burr grinder
- carafe or mug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 2 kcal |
| Protein | 0.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
10 g meets the High Protein rule (≥ 10 g)
Calculated from USDA FoodData Central ingredient values
