Pour Over

This is our latest brew recipe for one of our favourite coffees — Indonesia Java Frinsa Lactic. Brewed with the Hario Switch, the cup is incredibly elegant and sweet, highlighting notes of guava and lychee with juicy ripe jackfruit. It’s a flavour profile that feels like a little trip to West Java, Indonesia.

Watch the video for the full step-by-step brew guide — click here

1. Weigh Your Coffee

Measure 20g of whole coffee beans using a scale.

Tips: Rest Your Coffee. Best to degas your coffee for at least 2 days after roast date before brewing.

2. Grind Your Coffee

Grind the coffee to a medium grind (similar to coarse sand). This coffee was ground on a Comandante hand grinder at 18 clicks.

3. Set Up Your Brewer

While your kettle finishes boiling, let the water sit for 2–3 minutes to reach about 92–93°C.

Use this time to grind your coffee, pre-wet the paper filter, and set up your scale and mug.

Add the 20g of ground coffee and level the bed.

4. Bloom

Pour 40ml of water evenly over the coffee. Let it bloom for 45 seconds to release trapped gas.

5. Main Pour

Continue pouring slowly in controlled circular motions, in 50 ml increments.

0:45 – Pour to 190ml
1:45 – Final Pour to 300ml

Allow the water to draw down naturally.

6. Brew Complete

Your brew should finish around 3:00–3:15.

Give the coffee a gentle swirl and enjoy your cup of Indonesia Java Frinsa Natural Lactic.