Easiest way to make 4 person pour over coffee

The Easiest 4-6 person Pour Over Coffee

Chemex coffee the easiest way to make pour over coffee

Prep time

1 min

Cook time

3-5 Min


2-8 pers





While the Large Glass Pour Over Coffee is a big vessel, it’s the same process as a single cup pour over, with larger proportions. Pour over coffee has amazing roots in Italy, created by none only than Amalie Auguste Melitta Bentz, who just wanted an easy cup of coffee with no grounds in her cup. It’s agreed, the world over, that it makes an excellent cup of coffee, and it’s very simple when you break it down, which we’ve done here—we’ve created a guide to the easiest pour over coffee at home. 

If you’ve read the Easiest Pour Over Coffee, you’ll know that we started as tourists in the coffee world— working in fashion and lifestyle creative for brands we used to be on the road 250+ days a year, and quickly made a habit of trying the local coffee offerings. 

All over the world, everywhere we went, we would watch how the barista would make their brew— and we took notes. These guides are not meant to be the fully science geek version, with the water exactly 207 degrees, etc. they are meant to help you make great coffee while you are sleepy— when most people drink it, and make the experience of your first cup meditative, not a chore. 

So here it is, how to make the easiest and quickest Large Glass Pour Over. Once you feel confident, feel free to explore our more detailed guides that get to the geeky parts, but if you are just looking for a simple, great brew— you are in the right place. 

Ingredients for 4-6 person Pour Over Coffee

  • Kitchen scale
  • Kettle (gooseneck preferably)
  • Water (that you’d drink straight)
  • *21g Coffee to 10z water (weight in suggested base g.)
  • 4-6 person Glass Pour Over Coffee Maker
  • Filter


Step 1

Grind and Rinse:

To make a great pour over coffee, grind your coffee beans to a medium-fine consistency. Check the product inform to establish our suggested ratio, as a starting place, for larger coffee pour overs, we suggest 21 grams to 10 ounces of water (per person). Place a filter in the brewer.  Meanwhile boil water, let it come to boil then wait about ½ a minute— you don’t want to scald anything. Rinse and warm the filter by pouring a little hot water over it in the maker. Do this over the sink or over your cup and the discard that water.

Step 2

Bloom the Grounds:

Add your ground coffee to the filter and create what’s called a ‘bloom’ by pouring a small amount of hot water over the grounds, saturating but not swimming. This process releases the gases—its a very important step to getting the best flavor. Allow it to bloom for ½ a minute to 45 seconds. (We use this moment to set an intention for the day, and imagine being at the end of our day and it’s all been a success— it gives a confidence boost and focus that makes the day start out great.)

Step 3

Pour water in a slow, circular, spiral motion over the coffee grounds, maintaining control and finesse. Fill the cup ⅓ of the way. 
When it’s drained, do it again ½ the way , going the opposite way—this way the ground are evenly saturated. If you notice an area that’s froth is dark, start there. White? Leave it until last.

When it’s drained, check how much water you’re cup can still hold until you’re happy.

Then, last time, back to the original spiral pour— fill the filter to the right amount. 


There you have it. An easy way to make a large glass pour over coffee that’s not a chore. 
However— and this is a big however— if you have the time, it’s worthwhile to truly learn the rules.

The grounds:  The ratios, and science are founded in a few things, mainly that each coffee has a difference weight and density, and the longer your coffee has been exposed to air after roasting it dries out— it will not be the same grounds you measured yesterday, it’s always, always, changing. 

The water you use is actually the most important. You want at a bare minimum water you’d drink straight, but what you really want is delicious water— the right balance of alkaloids and minerals drastically changes the brew. In NYC, we are so lucky, our water is delicious. Ask anyone and they’ll say it’s the water that makes our pizza and bagels so divine…. We get it that not everywhere is the same. So if you filter your water, use that. If you drink bottled water? Use that. The issue with the bottled water is that it’s missing minerals. Super nerds buy replacement minerals. Just saying. 


Tete coffee Chemex pots come in multiple sizes
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