The 4-minute pour-over, dialed in

You don't need a barista certification to make a great pour-over — you need a ratio, a timer, and a steady hand. Here's the recipe we teach at every market booth.

The ratio

Start with 22g of coffee to 360g of water (a 1:16 ratio) for a single large mug. Grind medium, like coarse sea salt. Water just off the boil, around 200°F.

The pour schedule

Bloom with 60g of water for 45 seconds. Then pour in slow spirals to 200g by 1:15, and to the full 360g by 2:15. Let it draw down — you're aiming to finish around 3:30 to 4:00. Swirl, sip, adjust grind next time.