Beehouse
Pour over without the panic
Brewing on the Bee House is a super easy and relatively quick way to enjoy a damn fine cup of drip coffee. These steps have been simplified over time to help you get to that perfect cup — without helping you get to that anxiety attack first.
What you'll need
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Bee House Pour OverThe brewer sits on top of your decanter or mug and drips right through.
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#2 or #4 filterThe only difference is height — don't stress if you've got one or the other.
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18g of coffeeGround for drip — a medium grind, similar to coarse sand.
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Hot water195–209°F. Just off the boil or a minute rested works great.
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Something to brew intoA mug, decanter, or carafe — whatever you're drinking out of works.
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TimerYou'll be hitting specific marks so keep it close. Phone stopwatch works perfect.
Step by step
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Weigh and grind your coffee
Weigh out 18g of your favorite Rook coffee and grind it for drip.
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Prep the filter
Place your brewer on the decanter. Pop the filter in and presoak it — pour hot water over it and try to hit all the dry spots. Once the water passes through, dump it and place the brewer back on the decanter.
Rinsing the filter removes papery taste and preheats the brewer so your water temperature stays consistent through the pour.
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Add your coffee and get ready
Pour your coffee into the filter. Pull up the stopwatch on your phone — you'll be starting from zero.
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First pour — 0 to 20 seconds
Start your timer and your pour at the same time. Pour up to 75g and stir. Your first pour should be done by 20 seconds.
0-20sFirst pour75g · stir30-50sSecond pour+75g → 150g1:00Last pour+150g → 300g -
Second pour — 30 to 50 seconds
At the 30-second mark, pour another 75g bringing your total water weight to 150g. Done by 50 seconds.
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Last pour — at 1:00
At the 1-minute mark, pour a final 150g bringing your total to 300g.
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Wait for the draw-down
Chill out and let the coffee draw through. It should be done brewing by the 2:30 mark.
If it's still dripping past 2:30, your grind might be a little too fine. Try going slightly coarser next time.
Tips to level up
Grind for drip
Medium grind is the sweet spot — like coarse sand. Too fine and the coffee will drain too slow and over-extract. Too coarse and it'll drain too fast and taste weak.
Even saturation is key
Pour slowly in circles to hit all the dry grounds. Dry spots mean uneven extraction — some coffee over-extracts, some under. Slow and even beats fast every time.
Watch the draw-down time
The 2:30 target is your feedback loop. Done too fast? Grind finer. Taking too long? Go coarser. Your draw-down time tells you exactly how to adjust.
Use a kettle
The narrow spout gives you way more control over where your water lands. Even saturation is everything in pour over, and a gooseneck makes it easy to pour slow and precise right where you want it.
