A great pour-over is not a performance. It is a slow, boring, repeatable little ritual — and boring, done well, tastes incredible. Here is the method we teach every new barista at Nocturne.
Start with the numbers
We brew at a ratio of 1 gram of coffee to 16 grams of water. For a single cup, that is 22g of coffee to 350g of water, ground medium-fine like table salt. Weigh everything. Your scale is the most important tool on the counter.
- 22g coffee, ground medium-fine
- 350g water at 96°C
- Total brew time: 2:45 to 3:15
- A rinsed paper filter
Bloom, then pour in stages
Pour twice the coffee weight in water — about 45g — and wait 40 seconds. This bloom lets trapped gas escape so the water can actually reach the grounds. Then pour in slow, concentric circles, adding water in two or three gentle stages rather than one flood.
The whole trick is patience. Rush the pour and you rush the flavor right past sweet into sour.
Taste and adjust
Too sour or thin? Grind finer or pour slower. Too bitter or harsh? Grind coarser or cool your water a touch. Change one variable at a time, keep notes, and within a week you will have a recipe that sings for your beans and your brewer.
That is it. No theatrics — just good coffee, made the same careful way every morning.
