A prototype pour over brewer by Pour Rituals.
You're holding a brewer designed and cast by me, created with the intention of brewing coffee faster at finer grind sizes — the quest for exceptionally flavorful coffee without over-extracted bitterness.
I'm excited to hear your feedback. The questions at the end are pointed on purpose. Your feedback will directly shape whether this becomes something worth pursuing at scale, so the more specific you can be, the more useful it is.
Highly recommend brewing at least twice — once using your standard brew style, and once using the Ombré technique. Be warned: the Ombré technique can be addicting.
Happy brewing.
A flat-bottom dripper with two opposing cones at the base. Cast from food-safe platinum-cure silicone.
The geometry is not purely aesthetic — it solves a specific problem. The opposing-cone base creates a controlled, even exit of water, increasing flow rate and pulling flavors from finely ground coffee without extended contact times that risk over-extraction.
This is the fastest-draining dripper I own. Because drawdown is fast and even, you can grind finer than you would with a comparable flat-bottom or cone brewer without stalling the bed or introducing bitterness.
Platinum-cure silicone is thermally stable across the full range of brewing temperatures, has no taste or odor, and will not crack, chip, or absorb flavor over time. The tradeoff versus ceramic or glass is deliberate — durability and consistency over convention.
The opposing-cone geometry creates a controlled, even exit of water — designed to pull flavor from finely ground coffee without risking over-extraction through extended contact time.
Grind finer than you would for a comparable flat-bottom or cone brewer. The bed doesn't stall. That's the point.
Low agitation, spirograph or flower pattern — moving water from center to outside. The center cone creates uniform turbulence during the pour, which is especially critical for the Ombré technique.
Start here on your first brew. Get a feel for the flow rate and geometry before attempting the Ombré.
Grind finer than your standard pour-over setting. The fast flow rate compensates for a grind size that would over-extract on other brewers. No stalls here.
Place a Wave style, size 185, filter in the brewer. Pour water straight into the center to set the filter, allowing it to naturally form around the cone. Discard rinse water, set brewer on your vessel.
Add your ground coffee and level the bed with a gentle shake. Start your timer. Bloom with a 1:3 coffee-to-water ratio, pouring from a low height for minimal agitation. Wait 30-45 seconds depending on coffee freshness.
Complete the brew in a single continuous pour using a spirograph or flower pattern, moving from center outward. Keep the pour low. Do not stir or agitate during or after.
Drawdown will be notably fast. This is intentional. If it feels too fast or the cup is thin, grind finer. If it stalls or tastes bitter, go coarser. The bed should never stall.
A stratified extraction method inspired by how French drains manage differential water flow. Three grind layers, two pours, one remarkable cup.
Grind clicks reference a KINGrinder K6. Relative spacing between the three settings matters more than absolute numbers.
Measure your standard coffee dose and divide into three equal parts by weight. Each third will be ground separately at a different setting.
Grind the first third coarse (~120 clicks K6, French press). Add to the brewer and shake gently to settle into an even, flat layer. No tamping.
Grind the second third at medium (~80 clicks K6, finer than your standard pour-over). Add on top and gently flatten. No tamping.
Grind the final third fine (~60 clicks K6, Moka pot). Add on top and gently flatten. The three-layer bed is ready.
Pour from a low height for minimal agitation. Bloom at a 1:3 coffee-to-water ratio for 30 seconds. Keep it gentle — layer integrity matters here.
Complete the brew in one pour using a spirograph or flower pattern — center to outside. Brew to 1:15. Do not stir or agitate the bed during or after. Do not swirl the cup.
The result is a cup that is simultaneously brighter, juicier, and more texturally complex than a standard pour-over. Expect a coating mouthfeel closer to a well-pulled espresso shot, with heightened sweetness and acidity. Each sip shifts.
Brew it a few times. Get a feel for it. Then fill out the form — specific, honest, brutal. Every note shapes the next version.
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