Ueshima Coffee Master Series: Master Pour Over Coffee

Just like our Japanese Coffee Masters at Ueshima, you too can become a Coffee Master by following our series on how to seriously upscale your brewing game! 

First up; 

MASTER THE POUR OVER

Pour over coffee is one of the most popular brewing methods in Japan and you’ll find it served in virtually all traditional Japanese coffee shops (or Kissatens). The key to pour over coffee is precision. 

What you’ll need. 

  • A V60 

  • Filter paper 

  • A jug 

  • 15g of your favourite Ueshima blend, ground. 

You can use our ground coffee, or beans but for the perfect pour over we recommend a medium grind. 

Top Tip: Make sure you are using scales to measure out the coffee, it’s all about precision remember!

Boil your water, but then let it cool for a minute! 

Another Top Tip; pour some of the water over the filter paper first and let it filter through, then discard the water. 

This will weld the filter paper to your funnel, warm your brewing equipment and remove any papery taste from dust or loose filter paper particles. 

Now you’re nearly ready, put your V60 and filter onto your jug and then add your 15g of Ueshima coffee to the filter. 

Blooming Marvellous. 

Next, bloom your coffee by pouring 50 - 100ml of water over the grounds and let it sit for 30 seconds. Top Tip for the rest of the pour; continue pouring slowly in circles to evenly distribute the water over your coffee. It's key to ensure all your coffee grounds are saturated in the water.

When you have reached 250ml litres, wait approximately 2 minutes until all your coffee has dripped through to your jug. 

And there you have it, master of your own making! 

Take a look at our comprehensive Pour Over Brewing Guide 

And follow more of our Master Series on Instagram...

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