Some tips to help you get started

Everyone's equiptment, water quality and taste are different so I encourage you to test things out and explore. My best advice would be try to understand the variables and change one thing at a time.

Feel free to reach out to me on Instagram (@thebrownbarista) for any help brewing our coffees!

Pour Over

I handle Light and Medium roasts in a similar way for pour over.
I grind medium/fine and aim for a brew time of around 3:30.


  • 1 serving - Use 20g coffee to 300g - 340g of water.
    --- (You can use 15g/250g but I find I get better results brewing with more coffee)
  • 2 servings - use 30g coffee to 500g water


  • Use 210 F for Light roasts, 205 F for Medium
  • Bloom 60g, wait 30-40 seconds and let bed dry
    --- (Feel free to give the brewer a little swirl to get everything saturated evenly)
  • Pour in a small circle 60g at a time until you hit your target weight. Let the water drain almost to the surface of the bed and pour again. It should be about 30-40 seconds in between pours.
    --- (Pour in a consistent way, pay attention to your speed and height)
  • I like to aim for a 3:00 - 3:30 brew time.


Light Roasts

  • I still have not figured out how to do this honestly 😅
  • I have had some success pulling really long ratio shots like 1:5 - 1:8 in about 30 seconds.
  • Try it out, it makes a delicious "pour over coffee shot" (also known as a Spro-over)

Medium Roasts

  • 1:3 Ratio in about 30 seconds usually works well and is easier to dial in than going for 1:2.
  • These are going to be a bit fruity and acidic so just pull longer shots if you want to get past the acidity and find the sweetness and chocolatey notes.

Espresso Roasts

  • This should be super easy to dial in.
  • Aim for the classic 1:2 Ratio in 25-30 seconds works great.
  • I also like "Shorter" shots like 1:1 or 1:1.5 in about 20-25 seconds.