Three Minutes, One Farm

A pour-over is coffee brewed by hand: hot water poured in slow, deliberate stages over a bed of fresh grounds in a cone filter. No pressure, no machine deciding anything — just gravity, chemistry, and a person paying attention. It’s the clearest window into a coffee’s character, which is why we reserve it for single origins: one farm, one process, one distinct point of view.

How we do it

Twenty-two grams of coffee, ground the moment you order. Water at 94°C — filtered and remineralized to our target hardness, because brew water is 98% of the cup. A 45-second bloom to let the coffee de-gas, then spiral pours on a gram scale and a timer, finishing around three minutes. Every brew, every time, logged against that coffee’s recipe card.

Why our way is best

Plenty of shops own V60s; fewer treat them as instruments. We build a separate recipe for every coffee we carry — the Ethiopian wants a coarser grind and cooler water than the Guatemalan, and pretending otherwise wastes the farmer’s year of work. You’re not buying a brewing method. You’re buying the difference between hearing a record and hearing it on good speakers.