Why pour-over
Pour-over is where coffee gets honest. There's nowhere for a flat, stale bean to hide — which is exactly why it's the best way to taste everything a fresh light roast has to offer. If you want to actually meet the citrus, honey, and jasmine in our Solar Flare blend, this is the method.
It looks fussier than it is. Master four things — ratio, grind, water, and pace — and you've got a café-grade cup in about three minutes.
What you need
- Dripper (V60, Kalita Wave, or any cone) + filters
- A scale (seriously, get one)
- A kettle — gooseneck ideal, any kettle works
- 22g coffee · 350g water (a 1:16 ratio)
- Grind: medium, like coarse sea salt
The method
- Heat your water to about 200–205°F. No thermometer? Boil it, then wait 30–45 seconds.
- Rinse the filter with hot water and dump the rinse. This kills the papery taste and warms your cup.
- Add 22g of coffee, give it a shake to level the bed, and zero your scale.
- Bloom: pour just enough water to wet all the grounds (about 45g) and wait 30–45 seconds. You'll see it puff up and release gas — that's freshness.
- Pour in slow circles, working from center out, keeping the water level steady. Aim to hit 350g total around the 1:30–2:00 mark.
- Let it draw down. Total brew time: 2:30–3:30. Swirl, sip, win.
Troubleshooting
- Sour or thin? Grind finer or pour a touch slower — you're under-extracting.
- Bitter or harsh? Grind coarser or speed up — you've gone too far.
- Draining too fast? Finer grind. Too slow / stalling? Coarser grind.
The CRBN note
Solar Flare was built for exactly this cup — light enough to keep its florals, clean enough to reward a careful pour. And 20% of that bag is already on its way to kids' programs before you've taken your first sip. Bright morning, brighter future.
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