The Phin & Pour-Over Journal

• Pour-Over Without a Scale: Tablespoon Method

  No scale? You can still brew good pour-over with tablespoons and a glass server with lines. Here are simple measurements for one and two cups, and a trick for brewing straight to the line.

• Pour-Over Grind Size: What It Should Look Like

  Pour-over likes a medium grind, about the texture of coarse sand. Here is what that looks like next to other grind sizes, how to dial it in by taste and drip time, and when...

• The Pour-Over Bloom: How Long and How Much Water

  The bloom is the short first pour that wets the coffee and lets trapped gas escape. Use about twice the coffee's weight in water and wait 30–45 seconds. Here is why it matters and...

• Pour-Over Coffee Tastes Weak or Watery? Here Is Why

  Weak or watery pour-over almost always comes down to three things: grind, dose or a drip that runs too fast. Here is how to tell which one it is and fix it in one...

• Why Is My Pour-Over Coffee Bitter? 6 Fixes

  Bitter pour-over almost always means the water pulled too much out of the coffee. Here are six simple fixes for grind, water temperature, brew time, ratio, roast and a dirty dripper, plus how to...

• How to Use a Ceramic Pour-Over Coffee Dripper

  A ceramic pour-over dripper brews a calm, even cup, but only if you warm it first. Here is the step-by-step method: preheat, rinse the filter, bloom, pour and clean up, plus the small mistakes...