Pour-over / Filter
Clean, bright and honest — it shows you everything the coffee has, good and bad. No hiding behind pressure or immersion.
Clean, bright and honest — it shows you everything the coffee has, good and bad. No hiding behind pressure or immersion.
Heat & rinse
Water to 93–96 °C. Rinse the paper filter to lose the papery taste and warm the brewer, then discard the rinse water.
Bloom
Add 15 g of medium-coarse ground coffee, pour 30 g of water, wait 30–45 seconds. The grounds swell — that's the CO₂ leaving. It opens the bed for even extraction.
Pour in stages
Add the rest in slow, concentric circles, keeping the bed level, to about 225–240 g total. Three to four pours, 30–45 s apart. Don't let the bed dry between pours. Two and a half to three and a half minutes, start to finish.
Taste & adjust
Sharp and thin — grind coarser. Flat and heavy — grind finer. The filter is honest: it shows you exactly where the extraction landed.
Best blends for filter
Filter is where Highland Bourbon earns its name — hazelnut, dried fruit, clean finish, nothing hidden. Amber Mist's honey-process sweetness translates beautifully too: structured, round, no bitterness. Both are washed or honey-processed, which means they're built for the transparency of filter.