Pour over is the cleanest way to drink a coffee. Field’s go-to recipe is 1:16 — 32g of coffee to 500g of water — for two cups.
The recipe
Step by step
Prep
Pre-wet the paper filter to rinse paper taste. Add 32g of medium-fine grounds. Tare the scale.
Bloom (0:00)
Start timer, pour 100g water onto the grounds, stir to wet everything. Watch it bloom.
First pour (0:30 → 1:00)
Pour to 250g, slowly, in circles the size of a 50-cent coin. Centred.
Second pour (1:20 → 1:40)
Pour to 400g. More aggressive, still circular.
Final pour (2:00)
Add the last 100g (to 500g total). Knock the edges into the centre with a spoon.
Drain (~2:30)
Wait for the bed to drain. Stir before serving.
Pro tips
Pre-wet the filter
Pre-wetting removes papery taste. Don’t skip it — it’s a 10-second move that changes the cup.
Grind = good salt
Coarse sand or table salt. Too fine and the bed stalls; too coarse and it runs through.
Pour in tight circles
50-cent coin sized, centred. Wide pours hit the filter walls and short-circuit the bed.
Just off the boil
Around 96°C — let kettle sit 30 seconds after boiling. Boiling water = harsh extraction.
Stir the bed before serving
Pour over carafes stratify. A quick stir before pouring homogenises the cup.
What coffee works best
A few picks from the Field lineup that suit this method.
