Thin stream from the spout, poured in stagesCoffee drips through the mesh into the glassA pour-over has no motor and no pump: only gravity. 30 g of medium-ground coffee sits in a fine steel cone, and 500 g of water at about 94 °C is poured on it from a gooseneck kettle in a thin, slow stream. The first 60 g wets the grounds, which swell and give off gas for about 35 seconds (the bloom). The rest goes in three pours. The water level in the cone rises with each pour and sinks as the water seeps down through the coffee bed and the mesh, and the coffee drips from the tip of the cone into the glass carafe below, finishing at about 3:30. The brew is played 15 times faster than life.