There are different Pour Over techniques and setups. However, they all brew coffee following the same principle, i.e., pour hot water directly over the ground coffee and let it flow through a filter.
Grind Coffee Beans
Grind 22g of coffee beans to a medium grind size similar to regular sand, not too fine. Prepare 400ml of hot water (93.5°C). Use a high-quality conical burr or flat burr grinder. Do not use a blade grinder (looks similar to a blender). Only grind coffee beans before brewing to yield the best cup.
Place a paper filter or a metal filter in the Pour Over brew basket.
Pour hot water (93,5°C) over the filter to wet it. Discard the water.
Add ground coffee to the filter. Slowly pour 50ml of hot water (93,5°C) over the grounds in a steady and circular motion. Make sure to saturate all the grounds. To facilitate water measurement, place the entire setup on a digital scale before adding water; otherwise prepare the amount of water needed beforehand. Wait 30 seconds for the grounds to bloom.
Slowly pour the remaining 350ml of hot water (93,5°C) over the coffee for 2:30 to 3:00 minutes. Make sure to pour slowly in a circular motion and always keep the brew basket halfway filled with water. To facilitate water measurement, place the entire setup on a digital scale before adding water; otherwise, prepare the amount of water needed beforehand.
After all the water has dripped through the filter into the carafe, remove the filter and enjoy!