Sunrise Pour-Over

What you need

Freshly roasted whole-bean coffee, a conical dripper, paper filter, gooseneck kettle, scale, and a mug you like holding.

Start with a medium grind — like coarse sand — and adjust after the first brew.

Ratio & water

Use 1 gram of coffee to 16 grams of water (about 20g coffee to 320g water for a single mug).

Heat water to roughly 200°F / 93°C. If you do not have a thermometer, bring to a boil and wait 30–45 seconds.

Brew steps

Rinse the paper filter with hot water and discard the rinse water.

Add coffee, tare your scale, and bloom with twice the coffee weight in water (40g for 20g coffee). Wait 30–45 seconds.

Pour in slow spirals to reach your final weight by about 2:30–3:00. Total brew time should land near 3:00–3:30.

Swirl gently, let it drain, and taste before you reach for sugar. Note what you want more of next time — sweetness, clarity, or body.