foxhole-coffee.polsia.app/field-manual/pour-over-sop — Printed
The roastery standard. Clean, expressive, no apology.
No fluff, no latte art. The recipes we actually use in the roastery, written so you can dial in a cup that doesn’t waste the bean. The V60 is our go-to for good reason: it rewards attention and gives you a cup that actually tastes like coffee, not like a method. If you’re serious about your morning cup, this is where you start.
Medium-fine · like table salt
1:16
92°C / 198°F
3:00–3:30 total
Rinse V60 paper filter with hot water, discard rinse
Grind 22g coffee medium-fine (like table salt)
Add coffee to V60, tap to level the bed, zero scale
Start timer. Bloom: pour 44g water (2× coffee weight) in 10 seconds
Swirl gently to wet all grounds, wait 45 seconds
At 0:45, pour in slow circles to 180g total. Don’t pour the filter walls
At 1:30, pour remaining water to 352g total
Let drawdown finish — should be clear by 3:30
Remove V60, swirl carafe, serve
| Problem | Fix |
|---|---|
| Sour | Grind coarser OR raise water temp to 205°F |
| Bitter | Grind finer OR drop to 195°F OR pour too fast |
| Weak / Thin | Grind finer OR extend brew time |
| Stalling | Grind coarser, reduce agitation |
Q: What's the best grind setting for Pour Over?
Medium-fine, like table salt. Err on the coarser side if you’re unsure — easier to fix under-extraction than over-extraction.
Q: Can I use pre-ground coffee?
You can, but you won’t get the results described here. Grind fresh, even with a basic grinder. It’s the single highest-impact upgrade.
Q: Why do we bloom the coffee?
Fresh coffee releases CO₂ after roasting. Blooming lets that gas escape before you pour the full amount — otherwise water can’t penetrate properly.
Q: My coffee tastes sour. What do I do?
Sour = under-extracted. Fix: grind finer, raise water temp to 205°F, or extend brew time. Start with grind.
Q: What's the ideal water temperature?
92°C / 198°F for most light-to-medium roasts. Dark roasts do better at 88-90°C. Use a thermometer.
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