Home Brewing



A manual brew (also known as a pour over) is a hand-brewed cup of coffee. It's one of the best ways to enjoy all that a coffee has to offer, and is always served black. (We really won't judge you for putting what you like in your coffee, though. It's your cup, after all!) But enjoying this particular method without any additives is, when brewed properly, a sure way to understand an origin's flavor profile, and trying different coffees as manual brews will help you understand what you like and don't like about different coffees.


While we always think coming in and having one of our trained baristas make you a brew is best, we also know that it can be tough to get out of the house- even for coffee. So here's a step-by-step guide to making a perfect V60 manual brew at home. Throw on your slippers and cozy pants and grab the following things:

- V60 metal/porcelain filter stand and glass carafe

- Paper V60 filters

- Hot water kettle (a gooseneck is best for controlling the speed of your pour)

- Scale, with timer (capable of measuring to the tenth of a gram- grab your phone or a stopwatch if your scale does not have a timer.)

- A bag of your favorite type of Mothership coffee!

- Coffee grinder (burr grinder, if possible)

- Mug of choice for final consumption (around 10-12oz)

Step 1: Measure out coffee


-Measure out 25g of whole bean coffee. (If you only have pre-ground, that's okay. We always recommend using whole beans and grinding them just before the pour for the best quality of flavor, as many of the more subtle flavors are lost not long after coffee is ground.) Set this aside.

Step 2: Prep filter

-Take one paper v60 filter and fold the crimped edge over tightly. (This is so the the filter sits evenly in the stand.)


-Place the filter into the stand and, using hot water, wet it thoroughly. Remove the water that drops into the carafe. (Wetting the filter ensures that any paper flavor is removed and the filter sits properly in the stand.)

Step 3: Grind coffee and heat water

-First, fill your kettle with water and put it on to boil. Next, grab your coffee and grind it at a setting slightly finer than you would grind drip coffee. (A burr grinder will give you the most consistent results, but if you must use a blade grinder, grind at a pulse and shake it thoroughly between pulses. The grind shouldn't be dust, but it also shouldn't resemble gravel.)

Step 4: Prep grounds


-Gently tap ground coffee into the filter and give it a small shake to even out the surface of the grounds. Place the filter and glass carafe together on your scale and tare it out to 0g. By this point, you water should have reached a boil and is ready to use. You want the water to be between 195-203 degrees, so wait just a moment before pouring.

Step 5: The pour

-The first part of the pour is called the "bloom". Its purpose is to saturate all of the grinds and let the coffee release gasses trapped within the beans. You want to make sure you pour no more than 40-50g of water, or enough to saturate but not enough to fall through to the carafe. Water that falls through at this point will be incredibly under extracted, and will result in a more sour cup.

-Start your timer. With a steady hand, pour slowly and directly into the center of the grinds using a controlled circular motion. It's very important that you keep your pour towards the center of the grinds, as water that hits the paper filter will fall through without touching the coffee, but you also want to be sure that all of the coffee is wet.

-When your scale reaches 40g, stop pouring and wait around 30 seconds for the bloom.

-When your timer reaches 30s, begin the pour keeping the same slow, circular motion. (This pour takes a bit of practice to get it right, so don't worry if you're not a pro right away.) 

-Pour until your scale reaches 320g (or 280g if you tared your scale out after the 40g pour for the bloom.) At this point, your timer should be at about one minute, and it should take about one more minute for all of the water to fall through. We've calibrated our pour overs to have an end weight of 320g using 25g of coffee, and an end time of around two minutes. If you have less water than this, you will have an over-concentrated and under-extracted brew, and if you have more water, it will result in a weaker but over-extracted brew.


-After the water has fallen into the carafe, the remaining grinds should be evenly coating the filter. 

Step 6: Clean up and enjoy!

-Grabbing the top edges of the filter, remove the paper and throw it away, OR compost it if you have the option.

-Pour your hand-made brew into your favorite mug, rinse out the glass carafe and metal filter stand, and find a sweet spot to take in your morning (and now, most important, your coffee!)


Congrats, you're now an at-home barista!