
Pourover for Dummies
Lance Hedrick presents a simple system based on total brew time. Instead of getting lost in complex variables, focusing on brew time alone can get you 80â90âŻ% of the way to optimal flavor.
Recommended Brew Times by Dose- †15âŻg: 2â3 minutes
- 15â20âŻg: 2:30â3:45 minutes
- 20â25âŻg: 3â4:30 minutes
- 25â30âŻg: 3:30â5 minutes
Variables to Control Brew TimeNote: Deeper beds (larger doses) require longer contact times and coarser grinds to ensure even extraction.
- Grind Size: Start coarse and go finer. Grind size heavily influences drawdown.
- Pour Technique: A high, aggressive pour (high turbulence) prolongs brew time by clogging the filter with fines. A low, laminar pour shortens it.
- Water Temperature: Only changes of â„âŻ3âŻÂ°C (or 5âŻÂ°F) are noticeable. Use ~92âŻÂ°C for light roasts, and 3â5âŻÂ°C lower for funky processes.
- Number of Pours: More pours extend brew time. Recommendation: 3 pours for â€âŻ20âŻg, 4 pours for >âŻ20âŻg.
With the same grind size and temperature, an aggressive pour resulted in a 9-second longer brew time and a more acidic, vibrant flavor. The laminar pour produced a milder, sweeter cup. Taste is subjective â blind tests are recommended.
ConclusionFocus on brew time first, then adjust grind size and pour technique. This way you quickly achieve consistently delicious coffee without getting bogged down in details.






