Introduction:Want to share a great cup of coffee with friends but not sure how to adjust your pour over parameters? This article dives deep into the key techniques for making a two-person pour over, covering everything from filter choice, grind size, water temperature control, to brewing methods in stages — guiding you step-by-step through the essentials of multi-serving extraction. We also share a real-life case study using 25 grams of coffee with the golden ratio and flavor profile, helping you brew a balanced and layered cup that’s perfect for both beginners and advanced enthusiasts.
The charm of pour over coffee lies in its ability to be fine-tuned to personal taste, but when brewing for more people, many details need to be adjusted to maintain stable flavor. Using a two-person brew with 25 grams of coffee as an example, this article explains in detail every step from equipment selection to pouring strategy, helping you brew coffee that better suits group drinking preferences.
Take a blend from Ethiopia’s Guji Gesha Village as an example. This coffee combines three varieties — Gori Gesha, Gesha 1931, and Illubabor — and is processed using the natural method, resulting in rich fruit notes and soft acidity. With a light roast that preserves bright citrus aromas and an oolong tea-like finish, it’s an excellent choice for sharing between two.
Recommended brewing parameters are as follows:Use a Diamond filter, 25 grams of coffee, medium-coarse grind (similar to 48% extraction rate through a Chinese standard No. 20 sieve), water temperature around 89°C, a 1:15 coffee-to-water ratio, total water volume of 375 grams, and extract via pulsed pouring over approximately 2 minutes and 26 seconds.
Start with the bloom phase by pouring about 51 grams of water — roughly double the coffee weight — which helps evenly saturate the grounds and release initial aromas. The bloom time is about 30 seconds, until the coffee bed surface looks dry, then move on to the main extraction.
Next, use a slow, thin stream to make small circular pours in the center of the coffee bed. Stop pouring once you’ve reached 145 grams, and wait for the water level in the filter to gradually drop. When the water is about to touch the coffee bed again, slightly increase the pour speed while continuing to circle, until the total water reaches 270 grams, then do the second pause.
In the final stage, when the water level drops again and part of the coffee bed becomes visible, switch to a slightly larger stream and pour directly toward the center until you hit the total extraction volume of 375 grams. This technique effectively reduces excessive agitation, minimizes the release of unwanted off-flavors in the later stage, and maintains flavor balance.
When the water level is about to reach the coffee bed, remove the filter. Timing from the start of the bloom, aim to complete the full extraction in around 2 minutes and 26 seconds. This duration allows the coffee’s layers to fully shine without introducing bitterness from over-extraction.
On filter choice:The Diamond filter, thanks to its diamond-patterned design along the sides, helps distribute water flow evenly. Combined with its large central hole structure, it improves flow rate and reduces clogging risk, making it particularly suitable for brewing multiple servings or when using more coffee grounds.
Adjustments in coffee amount and grind size:Compared to the usual 15 grams used for single servings, increasing to 25 grams for two people noticeably raises the coffee bed thickness. If the same grind size is maintained, it may slow down water flow and increase the risk of over-extraction. Therefore, it’s recommended to slightly coarsen the grind to maintain proper extraction efficiency.
Considerations for water temperature control:As the coffee amount increases, the overall brewing time will also be longer. To avoid prolonged exposure to hot water causing excessive bitterness due to over-release of bitter compounds, it’s advised to lower the water temperature slightly to around 89°C, which helps achieve a more balanced acidity and sweetness.
The importance of pouring technique:Using a three-stage pour allows for more precise control over the flavor extracted at each stage. Especially in the final stage, using a larger stream and pouring directly to the center reduces unnecessary stirring, preventing unwanted particles or over-extracted flavors from affecting the overall profile.
The final brewed coffee offers prominent oolong tea aroma, caramel sweetness, and a creamy smooth mouthfeel when served hot; as it cools, citrus, berry, and grapefruit acidity gradually emerge, creating a distinctly layered flavor that’s perfect for sharing and tasting with friends.
The above content is compiled by CoffeeHunters, a coffee news website.
