Pour-Over Coffee Brewed Through a Paper Filter Cone
Inspired by techniques from Serious Eats.
A precisely controlled brewing method where hot water is poured slowly and evenly over ground coffee, yielding a clean, bright brew.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Heat. Heat the water to 96–99 °C, just off the boil.
- 2
Prepare. Set the paper filter in the cone, rinse it with about 150 ml hot water to remove the papery taste and warm everything, then discard that water.
- 3
Grind. Grind the 22 g beans to a medium-fine consistency, like coarse sand.
- 4
Bloom. Put the cone and carafe on the scale, add the coffee, shake level and zero the scale, then start the timer and pour about 50 g water in slow circles to wet all the grounds; let it bloom 30–45 s as it swells.
- 5
Pour. Pour in pulses of about 100 g in a pencil-thin stream, circling from the centre outwards and back, letting it drain 10–15 s between pulses but never letting the bed run dry, until the scale reads 350 g.
- 6
Adjust. If too fast and sour, grind finer; if too slow and bitter, grind coarser; total time should be 3–4 min.
- 7
Serve. Swirl and serve.
Storage
Brew and serve fresh. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
0.2 g protein for 2 kcal = 10 g per 100 kcal, so protein gives about 40% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
- Total fat: 0 % of energy (limit ≤ 30%)
- Saturated fat: 0 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.01 g (limit ≤ 0.01 g)
- Fibre or fruit & veg: 0 g fibre / 0 g veg (limit ≥ 0 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Low energy: 2 kcal per 100 ml (limit ≤ 20 kcal)
- Low fat: 0 g fat per 100 ml (limit ≤ 1.5 g)
- Low saturated fat: 0 g saturated fat per 100 ml, 0% of energy (limits ≤ 0.75 g and ≤ 10%)
- Sugar-free: 0 g sugars per 100 ml (limit ≤ 0.5 g)
- Low salt: 0.01 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 109 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Caffeine · Free sugars
- Per serving: about 70 mg caffeine (serving: 1 cup (about 175 ml)). Source: about 175 ml brewed per serving × USDA FDC SR Legacy #171890 (brewed coffee, 40 mg/100 g).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 70 mg · 2 servings: 140 mg · 3 servings: 210 mg (above EFSA 200 mg at once) · 4 servings: 280 mg (above EFSA 200 mg at once).
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 18 % of 400 mg. EFSA
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- pour-over cone (such as a V60) with paper filter
- gooseneck kettle
- digital scale with timer
- burr grinder
- carafe or mug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 2 kcal |
| Protein | 0.2 g |
| Carbohydrate | 0 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.01 g |
Protein per 100 kcal
10 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
