How to Brew Yemeni Coffee with a Pour-Over (V60)

October 25, 2026 · Al-Aqeeq Team

Quick answerFor one cup, use 15 g of medium-fine ground Yemeni coffee and 250 g of water at about 93°C (200°F). Bloom with 40 g of water for 30-45 seconds, then pour the rest in slow circles. Aim for a total brew time of about 3 minutes.

Pour-over highlights the fruit and complexity of Yemeni coffee, especially Haraaz Fair Value.

You need

  • V60 or similar dripper and paper filter
  • 15 g coffee, 250 g water
  • Gooseneck kettle, scale, timer

Steps

  1. Rinse the filter with hot water and discard the water.
  2. Grind coffee medium-fine, like table salt.
  3. Add coffee, start the timer, pour 40 g water to bloom.
  4. At 0:45, pour in slow spirals to 150 g.
  5. At 1:30, pour to 250 g.
  6. Let it drain; finish around 2:45-3:15.

Dial it in

  • Sour or thin: grind finer.
  • Bitter or slow: grind coarser.

Frequently asked questions

What is the bloom?

A short pre-wetting step that releases trapped CO2 so the coffee extracts evenly.

Can I use a Kalita or Melitta?

Yes. Use a slightly coarser grind for flat-bottom drippers.

Best ratio for pour-over?

1:15 to 1:17 coffee to water.

Perfect for pour-over: Haraaz Fair Value.

BrewingBrewing guidePour-overV60

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