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 the 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 you need
You do not need all of it. This is the order we would buy it in.
A burr grinderBlade grinders give you dust and boulders at the same time, and the bed will not drain evenly.
V60 filter papersSize 01 for one or two cups. Rinse them before you brew.- Scales and a timerAny kitchen scale works. The recipe is all weights and times, so guessing costs you the cup.
All of it lives in our equipment shop, alongside the grinders, machines and accessories we actually use.
What coffee works best
A few picks from the Field lineup that suit this method.
