Brew Guide: Ovalware Pour-Over - a step-by-step guide.

Perfect for when you want café-style coffee at home — no paper filter needed. Follow these quick steps.

You’ll need:

• Ovalware Pour Over with stainless-steel filter (500 ml / 17 oz)

• Freshly roasted coffee, burr-ground

• Kettle (preferably gooseneck)

• Scale and timer (or a measuring cup and phone timer)

• Mug or carafe

Brew steps

1. Heat water. Heat about 550–600 ml of water to 195–205°F (90–96°C). If you don’t have a thermometer: bring to a boil, then wait ~30 seconds.

2. Weigh coffee. Use a 1:16 coffee:water ratio as a baseline.

   • For 500 ml water: 500 ÷ 16 = 31.25 g → use ~31–32 g (about 6 level tablespoons if you don’t have a scale).

   • For a stronger cup try 1:15 (≈33 g); milder 1:17 (≈29 g).

3. Grind size. Grind to medium → medium-coarse (think texture between table salt and sea salt). If you see lots of grit in the cup, go slightly coarser next brew.

4. Preheat & rinse. Place the stainless filter in the dripper and set over your mug/carafe. Pour hot water through the filter to warm everything and flush any metal dust. Discard rinse water.

5. Add coffee. Put your ground coffee into the filter and level it gently.

6. Bloom (30–45 sec). Start your timer. Pour about 60–70 g of water (≈twice the coffee weight) evenly to saturate all grounds. Let it bloom 30–45 seconds to release CO₂.

7. Continue pouring. After bloom, pour slowly in concentric circles from center outward, keeping the water level steady. Aim to finish pouring at about 2:30–3:00 minutes and allow total drawdown by 3–4 minutes. (If you prefer a method: pour to 200 ml at ~1:00, to 350 ml at ~2:00, then to 500 ml by ~3:00.)

8. Let drain and serve. When dripping slows to a thin stream, remove the brewer, give the carafe a gentle swirl, and serve.

9. Clean right away. Dump grounds, rinse the metal filter under running hot water and use a soft brush to remove trapped grounds. For deeper cleaning soak occasionally in warm water + baking soda or white vinegar to remove oils.

Quick troubleshooting

• Too gritty / cloudy cup: grind is too fine → use a coarser grind; also check for broken filter mesh or over-aggressive pouring.

• Weak brew: grind too coarse, too little coffee, or pour too quickly → use a bit more coffee or a finer grind and slow your pour.

• Bitter / over-extracted: water too hot, grind too fine, or brew too long → lower temp slightly, coarsen grind, or shorten brew time.

That’s it — enjoy a fuller-bodied cup (metal filters let through oils that paper filters block). Want a printable one-page card or version with exact timings for your barista station? I can make that next.