Recipe courtesy of Alton Brown

The Final Pour Over: Reloaded

Getting reviews...
  • Level: Easy
  • Total: 10 min
  • Active: 5 min
  • Yield: 1 generous serving
Share This Recipe



Special equipment:
Digital kitchen scale, Burr grinder, Electronic gooseneck kettle with a thermostat or traditional kettle, Coffee carafe, Coffee mug or Gibraltar glass, Coffee dripper, Coffee filter
  1. Heat the water to 207 degrees F. If you have a digitally controlled, electric kettle this should be simple. If your kettle is old-school, bring the water to a boil then let it sit off the heat for 30 seconds before using.
  2. You only need 420 grams of water (same as milliliters where water is concerned) for the brew process so when the water is hot use a small amount to warm your carafe and your mug or glass. (I like to drink out of Gibraltar-style glass often used by coffee shops for serving cortados.) Dump the carafe after a few moments but leave the water in the glass until you're ready to serve.
  3. Place your carafe on a digital scale and install the filter of your choice, either paper or metal. Add the coffee then zero out or tare the scale. Slowly pour 60 grams of the water evenly over the grounds and allow grounds to bloom for 45 seconds. (Return the kettle to its base to reheat during this time.)
  4. After the bloom, slowly add water to the coffee grounds in a circular motion, pausing as needed to not overflow the filter, until the scale reads 420 grams (including the bloom water). If you've got your grind right this shouldn't take less than 3 minutes or more than 3 1/2.
  5. Dump the warm water from the glass or mug, refill with coffee, and consume. And no, you don't need sugar or cream. Seriously, give it a chance.

Cook’s Note

I prefer either a Chemex carafe with a paper filter or a Hario V60 drip rig over a Hario 02 carafe. Either can be put over low heat so that I can keep my coffee hot the way I like it. As for brewing, if your coffee is too sour or not full-flavored, try a slightly finer grind next time. Conversely, if it's too bitter, try a slightly coarser grind. Oh, and as for filter rinsing, I really don’t bother.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.