Brew guide · 4 min read · September 2026
The 3:1 Pour-Over: How We Brew Single Origins
Peach sweetness, floral clarity and a silky body, without the astringency.
Light-roasted single origins like our Mount Apo Natural reward patience. Standard drip ratios can under-extract delicate florals or over-extract bitter tannins, so this is the calibrated recipe our baristas use on bar.
Brew along
The recipe card
- Dose
- 18 g
- Water
- 280 g
- Temp
- 93°C
- Ratio
- 1 : 15.5
- Grind
- Medium-fine
Pour to
54 g
Pour in circles, swirl twice, let it de-gas.
Next at 0:45: first pulse to 130 g
- 0:00Bloom54 g
- 0:45First pulse130 g
- 1:15Second pulse200 g
- 1:45Final pulse280 g
- 2:45DrawdownDone by 3:10
01The setup and ratio
We brew at 1:15.5 for clarity: 18 g of freshly ground coffee, medium-fine like sea salt, to 280 g of filtered water at 93°C.
02The 3:1 bloom
Pour 54 g of water, three times the dry coffee weight, in circles from the center outward. Swirl the dripper twice so every ground is saturated, then let the bed de-gas for 45 seconds.
03Three gentle pulses
At 0:45 pour to 130 g with a steady, gentle stream. At 1:15 pour to 200 g. At 1:45 finish at 280 g. Gentle agitation keeps fines from clogging the filter.
04Drawdown and tasting
The brew should finish between 2:45 and 3:10. Swirl the carafe before pouring. Expect bright strawberry acidity on the first sip, settling into milk chocolate and honeyed peach as it cools.
Coffee is not a commodity to rush. It is chemistry and hospitality in the same glass.
