Fresh Provenance Coffee

Brewing Cone

Filter Papers

Kettle (preferably gooseneck)

Burr Grinder

Brew Scales (preferably with timer)

Water (filtered)




Pour over filter brew is based on gentle saturation of hot water and coffee in a cone before being passed through a fine filter often made of paper. This produces a cup of clarity and full body when executed well. Pour over allows for the true terroir of a single origin bean to be showcased in a subtle yet clean and flavoursome cup of coffee. If you're thinking of getting into filter brew coffee we recommend you start with pour over as it is inexpensive to set up and the easiest of all brew methods to master. We encourage you to use this as a starting point and change it up as you see fit. This recipe is tailored to one brew cup (250ml).




There are a handful of things you can do immediately to drastically improve the quality of your coffee at home and these apply to all coffee brew methods.

  1.  Buy fresh whole bean coffee- whole bean coffee stays fresher longer than pre ground coffee. Only buy what you need to last you for a week or two. This ensures you consume the coffee at its peak flavour profile.
  2.  Grind on demand-  Measure out your quantity for brewing and grind right before you start. This means purchasing a decent quality burr grinder which will pay dividends when it comes to grind density and consistency. * Blade grinders are not recommended as they just chop your coffee up into inconsistent fragments, best save the blade grinder for your herbs and spices.
  3. Clean your equipment- Dirty brewing equipment will produce dirty tasting coffee. Clean your equipment thoroughly and regularly and you will be rewarded with fresh crisp coffee in your cup.
  4. Filter your water Your coffee is 90% water so it makes sense to make sure it's the best water it can be. Some minerals found in tap water can react during the coffee brew process altering the flavour of your cup. Filter your water for best results.
  5. Measure- Measure your quantities precisely. Purchasing a good set of brew scales and a kitchen thermometer will allow you to accurately measure your coffee and brew water weights and temps every time. Making the perfect cup of coffee every time is the aim of the game here.




Bring your kettle to the boil. Place your filter paper in the brew cone, then place the cone on your mug. Over the sink (as it can get a little messy), pour hot water into your filter cone until the paper is saturated. This serves to warm up everything and remove any possible chalky paper flavour from the filter paper. Discard the water in the mug.



Weigh out the desired amount of coffee (15g per 250ml water) and grind. Your grind density should be medium fine, resembling the consistency of sand. Weigh again after grinding to ensure you have the full amount. Place your coffee in the filter lined cone, place the cone on your mug and then on top of scales. Tare (zero) your scales.



Start your timer and slowly pour your hot water over the entire coffee surface evenly. Stop pouring when your scale reads 40g of water. This should take about 15 seconds to pour. Allow the coffee to stand for a further 30 seconds. This is called the ‘bloom’, whereby the saturation of water into the coffee particles causes excess CO2 to vent from the grounds, creating a blossoming effect. This bloom time also serves to form a nice even bed for extraction during the second pour.



Continue to pour over your remaining brew water in a circular motion, covering all parts of the coffee bed as you go until you reach your target brew weight of 260g (10 grams will stay saturated in the spent coffee). Aim to pour this at around 3 minutes total brew time. Once you have finished pouring, the coffee may take an extra 15-30 secs to draw down.

You’re finished.

Don't wait. Enjoy immediately.




  • Aim for a brew temp of 92deg.C
  • Clean your brewing equipment thoroughly and regularly. Do this and be rewarded with clean tasting coffee
  • If during your second pour the water is filling up to the top of the brewer cone. Stop and let it draw down. Continue to pour thereafter.
  • If you get through your extraction in 2 minutes or under your grind was most likely too coarse. If the total brew time exceeds 3 minutes, it's time to coarse up your grind a little.
  • Pouring your brew water at a consistent rate covering the entire coffee bed meticulously will go a long way to extracting maximum flavour from your brew. Investing in a good gooseneck kettle will help with water flow control.