Six World-Class Pour-Over Coffee Brewing Methods

If you’ve ever wondered why your home-brewed pour-over never tastes like the coffee you love at specialty cafes, the answer might lie in the details. Professional brewers control everything—grind size, water temperature, brew ratios, timing, and filtration—to bring out specific flavors. The 2015 World Brewers Cup showcased six top techniques that led their brewers into the finals. Here’s exactly how they did it.

In short: The top six brewers at the 2015 World Brewers Cup used V60, Chemex-style, and custom setups with grind sizes down to 250 microns, water temps from 92–96°C, bloom times from 30–90 seconds, and total brew times ranging from 8:30 to 10 minutes. Each method highlights different flavor profiles through precise control of variables.

Sixth Place: Ruslan Shurga (Russia) – Bright, Fruity Geisha with Hario V60

Ruslan Shurga from Russia’s Alluvia Coffee used a Hario V60 to brew a naturally processed Geisha from La Esperanza Estate (1700m). He emphasized how roast sensitivity impacts natural beans. His recipe: 15g coffee, 250g water, resulting in intense fruit acids. Wet aromas included orange, caramel, and vanilla; flavors were frozen peach tea, orange, and medium-sweet citrus. Acidity intensified as the cup cooled.

Fifth Place: Rob Kocovski (Netherlands) – Cinnamon Apple Chemex-V60 Hybrid

Dutch competitor Rob Kocovski, representing Barbör Coffee, brewed with anaerobically fermented Catuai/Caturra hybrid beans from Costa Rica’s Diamante Estate. He sought to combine the body of cupping with the clarity of Chemex. His custom method merged a hand-held espresso press with Chemex paper. He used 18g coffee, 300g water, 93°C, pH 7.1, 120 ppm hardness, and stirred for 5:30. Total brew time: 9:40. Result: mild apple acidity, cinnamon finish, medium-light body.

Fourth Place: Sarah Anderson (USA) – Bright, Clean 'Mother of Arabica' with ALTOAIR

Sarah Anderson from Specialty Coffee Association’s team in Los Angeles used the rare ‘Eugenioides’ species (known as the ‘mother of Arabica’) from Colombia. She emphasized its delicate sweetness and acidity. Only 200 pounds were produced annually. The beans underwent 80+ roast experiments and were pre-fermented in stainless steel for 80 trials. She used ALTOAIR filter device: 19g coffee, 300g water, 8:30 brew time. Process involved splitting coffee and water into three cups, letting them settle, stirring after 1:30, then pouring into the filter. Result: black butter and black tea aroma, full creamy body, clean brightness, with flavors of cane sugar, brown rice tea, sandy melon, juicy pear, and apple acidity.

Third Place: Benjamin Brägger (Switzerland) – Smooth, Sweet Kenyan with Double-Sieved V60

Benjamin Brägger from Switzerland’s Bäre und die Kuh Coffee used a Kenyan SL-28/34 (1800m, near Nyeri) processed via washed and natural methods. He described the volcanic soil as producing complex, sweet, and clean cups. Grind: 14g of coffee, pre-sieved through 350μm and then 250μm stainless steel mesh. Brewed with 236g water, starting with 30g bloom, then full pour to preserve heat and body. Wet aromas: floral, dried flowers, redcurrant, blackcurrant. Flavor: medium-light body, like tea with blueberry, Merlot grape, and blackcurrant. Total brew time: 10 minutes.

Second Place: Konstantinos Latridis (Greece) – Complex, Winey Geisha with Classic V60

Konstantinos from Greece’s Taf Coffee brewed a Panamanian microlot natural Geisha using a Hario V60. Recipe: 15g coffee, 250ml water, 96°C bloom. He praised the V60 for its clear, controllable results. Flavors included berries, chocolate, and pip fruit. Wet aromas: magnolia, dark honey, milk tea. He called it a “washed-character natural.” Total brew time: 9:32. Result: floral and fruity body with notable depth.

First Place: Audun Steinford (Norway) – Ultimate Natural Geisha with Mineral Water & Precision

Norwegian Audun Steinford from Superkraff Coffee used a Norwegian-produced “improved” natural Geisha (‘Honey Kiss’) from Ninety Plus, processed via sun-dried ‘yin dry’ method. Only 7 bags exist globally. He used a V60, 20g coffee, 300g water at 92°C, 45-second bloom, and 3:30 total extraction. Water source: low-mineral Norwegian west coast water for smoothness. He monitored extraction with an ACAIA scale linked to iPhone. Wet aromas: tropical fruit, apricot, mango, passionfruit. Flavors: tropical fruits, apricot, mango, passionfruit, licorice apricot, strawberry. Finish: long passionfruit and elegant mango acidity. Total time: 10 minutes.

Frequently Asked Questions

What V60 brew ratio did the top brewers use?

Most used around a 1:16.6 ratio—15g coffee to 250g water—but some varied: Ruslan Shurga (1:16.7), Audun Steinford (1:15), Sarah Anderson (1:15.8), and Rob Kocovski (1:16.7).

What water temperatures did the brewers use?

Temperatures ranged from 92°C (Audun Steinford) to 96°C (Sarah Anderson). Most clustered around 93–96°C depending on coffee origin and processing.

How long was the bloom phase in these brews?

Bloom times varied: 30g for 30–45 seconds was common (Audun, Ruslan), while Sarah Anderson let coffee and water separate and stir after 1:30. Rob Kocovski didn’t specify a traditional bloom but stirred for 5:30 total.

What grind size did the top brewers use?

Benjamin Brägger pre-sieved his coffee down to 250 microns using dual stainless filters. Others likely used standard V60 grind settings aimed at a medium-fine range, though exact numbers weren’t given for all.

Which filter material or setup was most unique?

Rob Kocovski’s hybrid hand press + Chemex paper setup was entirely custom. Sarah Anderson used the ALTOAIR paper filter device, and others stuck with classic V60 paper cones.

What water source did the winning brewer use?

Audun Steinford used natural mineral water from Norway’s west coast, chosen for its low mineral content and smooth mouthfeel.

Recommended FrontStreet Beans for V60 Pour Over

For home brewers looking to try these techniques, FrontStreet Coffee’s Ethiopia Humbera (Gesha-style) offers bright florals and citrus, perfect for V60. Their Panama Huacai brings big berry and chocolate notes ideal for exploring body and sweetness. Finally, the Strawberry Candy Espresso (single origin Yirgacheffe) highlights juicy acidity and tropical fruit—great for experimenting with bloom and flow control. All three shine with light to medium roasts and respond well to V60’s clean extraction. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.