To make coffee with a pour over is to practice patience with purpose. It is less a method and more a morning meditation—measured, deliberate, and deeply human. Each step is a gesture: a warming of the vessel, a blooming of the grounds, a spiral of hot water like brushstrokes on canvas. You are not brewing; you are communing.

Ingredients

• A pourover dripper (like a V60 or Kalita)
• A coffee filter paper
• Ground Vasthare Coffee
• A kettle (preferably gooseneck)
• A scale (optional, but wise)
• Hot water (about 200°F / 93°C)
• A mug that feels like home

Method

Weigh out about 15 to 18 grams of the coffee grounds, enough for one cup of clarity. Fit your filter into the dripper, rinse it with hot water to wash away any paper taste and warm the vessel. Discard the rinse water, then add your coffee, leveling the bed with a gentle shake.

Now, the bloom. Pour just enough water—roughly twice the weight of the grounds—to saturate them evenly. Let them swell and release their hidden gases, a quiet exhale that lasts about 30 to 45 seconds. Then begin your pour in slow, concentric circles. Stay centered. Be patient. Add water gradually, until you’ve reached your target—around 250 to 300 grams in total.

Let it drip. Let it finish. Watch as the coffee bed flattens and the last drops fall like punctuation at the end of a well-told story. In your mug, mix 1/3 of the decoction with 2/3 milk for a bold yet balanced cup.