Making Brazilian Pour-Over Coffee
In Brazil, coffee is the anchor of the day. The traditional method relies on a cloth or fine paper filter to manage the thick, nutty profile common to Brazilian beans, resulting in a cup that is straightforward and intensely dark.
Freshness determines the bloom
Brazilian beans roast well to medium-dark; use water just off the boil to prevent scalding the oils that give this coffee its weight.
- Pour-over cone
- Paper or cloth filter
- Gooseneck kettle
- Digital scale
- Burr grinder
What goes in.
- 20gfreshly roasted Brazilian coffee, medium-fine grind
- 300gfiltered water, heated to 200°F (93°C)
Releasing trapped gases
Pour just enough water to wet the grounds and wait thirty seconds. Watch for the coffee bed to swell and bubble—this expansion ensures even extraction during the subsequent pours.
The method.
Rinse the filter
Place the filter in the cone and rinse with hot water. This removes any paper taste and warms your vessel.
Add coffee
Add the ground coffee and tap the cone gently to level the bed. Place the entire setup on your scale and tare it to zero.
Bloom
Pour 40g of water over the grounds. Let it sit for 30 seconds until the surface looks slightly dry and cracked.
Main pour
Pour the remaining water in slow, concentric circles. Aim for a steady stream, keeping the water level consistent rather than flooding the filter.
Draw down
Allow the water to drip through completely. The process should finish around the 3-minute mark.
Other turns to take.
Cloth Filter (Coador)
Using a traditional cloth filter retains more natural oils, resulting in a heavier mouthfeel similar to a French press.
When it doesn't go to plan.
Grind your beans immediately before brewing to capture the volatile aromas.
If the draw-down takes longer than 4 minutes, your grind is too fine; if it finishes under 2 minutes, use a finer setting next time.
Always pour water onto the coffee grounds, not directly onto the sides of the filter, to avoid bypassing the bed.
The ones that keep coming up.
Should I use boiling water?
No, boiling water can extract harsh, bitter compounds. Aim for 200°F.
Why is my coffee bitter?
You likely over-extracted. Try a coarser grind or reduce your total brew time.