There are a hundred different ways to brew a beautiful cup of coffee, and we’ve put together some basic recipe guidelines to help you on your journey of brewing specialty coffee. When brewing, keep in mind that grind sizes vary from grinder to grinder, so you may need to adjust depending on your machine.

Things to keep in mind:
We recommend a 1:15 ratio.
We’re working with parameters – if your recipe is not within parameters, adjust your grind. If your recipe is within parameters; taste the shot. If it doesn’t taste ideal, diagnose defects and adjust accordingly. Need help with extraction? Refer to our extraction guide reference HERE.


  • Grinder
  • Kalita Wave Dripper
  • Kalita Wave Filter
  • Server
  • Scale and Timer
  • Gooseneck Kettle



  • DOSE: 20g of your favourite Back Road Coffee Roasters beans
  • WATER: 300g
  • RATIO: 1:15
  • EXTRACTION TIME: 2:30-3:00

Step 1

Set up your pour over server and dripper on the scale. Insert the Kalita Wave filter inside dripper. Turn on your kettle to 96°C (204°F). Once hot, warm up dripper, filter, and server by pouring hot water down the sides of the dripper; discard water.

Step 2

Measure out 20g of beans, grind and dose into filter. When doing, groom the ground coffee and distribute into the dripper. Place pour over onto scale and tare.

Step 3

Start the timer.
0:00-0:45 Start the timer, and begin pouring in a circular motion for the bloom. Pour 100g of 96°C (204°F) of water over coffee bed. Use a stir stick and stir from north to south, east to west in sure, even strokes to wet all coffee grounds. Wait for water to drain.

Step 4

0:45 – 1:00 – Pour to 100g in a slow, outward spiral from center of the dripper.
1:00 – 2:00 – Pour remaining 100g.
2:00 – 3:00 – Wait until coffee stops dripping to taste

Step 5

Remove dripper, pour yourself a mug, and enjoy!

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