Pour over is the clearest way to show what a single origin actually tastes like. Use 60g per litre, bloom for thirty seconds, pour in stages and finish between two and a half and three minutes.
Rinse the paper thoroughly with hot water before you start. It removes the papery taste and pre-heats the cone and the vessel, which matters more than it sounds when the whole brew is only 250ml of water losing heat the entire way through.
Bloom with roughly twice the coffee weight in water and wait thirty seconds. Fresh coffee releases carbon dioxide here, and that gas physically pushes water away from the grounds, so brewing straight through without a bloom gives an uneven, sour cup.
Then pour in two or three stages, keeping the bed level and avoiding pouring hard against the paper, which lets water bypass the coffee entirely. Read the finish: under two minutes means the grind is too coarse, over three and a half means it is too fine or the bed has clogged with fines.
Around 60g per litre, which is 15g of coffee to 250g of water for a single cup. Adjust within 55 to 65g per litre to taste.
Fresh coffee releases carbon dioxide when wetted, and that gas pushes water away from the grounds. Thirty seconds of bloom lets it escape so the main pour extracts evenly.
Two and a half to three minutes total for a single cup. Faster means the grind is too coarse, much slower means it is too fine or the bed has clogged.
Lighter and medium roast single origins, where the method's clarity shows off acidity and fruit character that would be lost in milk.
As a considered second offer, yes, but not at peak. Most sites run pour over alongside batch brew rather than instead of it.
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