Extraction method
Official Brew Guide (English)
Here is our in-house pourover recipe used at our roastery. (Updated September 2026)
It may be a bit precise, but we hope you enjoy trying it at home.
Coffee-to-Water Ratio
We use a 1:16 coffee-to-water ratio (1g of coffee to approximately 16g of water).
Examples:
12g coffee : 190g water
15g coffee : 240g water
16g coffee : 260g water
30g coffee : 480–500g water
Equipment Needed
Freshly ground coffee
Dripper
Paper filter
Server / Decanter
Digital scale (for measuring water weight)
Water
Pouring kettle
Timer
Water Temperature
Recommended: ~93°C (199°F)
(Tip: Pouring boiling water into a room-temperature kettle will naturally drop the temperature to around 94°C within 30 to 60 seconds.)
Base Recipe (Single Mug)
Target Yield: ~220–230g of brewed coffee
Coffee Dose: 16g
Total Water Poured: 260g
Step-by-Step Instructions
1. Place the paper filter into the dripper.
2. Rinse the paper filter with hot water to remove any paper taste and preheat your equipment. Discard the rinse water completely.
3. Add 16g of ground coffee into the filter and tap gently to level the coffee bed.
4. Start your timer and begin pouring according to the schedule below:
| Pour | Time | Pour Amount | Total Water |
| 1 (Bloom) | 0:00 | 40g | 40g |
| 2 | 0:40 | 60g | 100g |
| 3 | 1:10 | 60g | 160g |
| 4 | 1:45 | 50g | 210g |
| 5 | 2:15 | 50g | 260g |
・Target Total Drawdown Time: Around 3:00
What to Look For in the Cup
A successful brew will yield a vivid fruitiness backed by rich sweetness, leaving a long, pleasant finish.
(Note: Depending on the bean variety, some coffees may highlight a deeper sweetness over fruitiness, or offer a crisp, clean finish with a shorter lingering aftertaste.)