Little River Roasting Company in Spartanburg, South Carolina, is a local coffee roaster and café—not a single dish with a published recipe. This practical home method makes a smooth, medium-bodied pour-over inspired by the fresh-roasted coffee experience, using whole beans, hot water, and a simple cone dripper.
Ingredients
- 30 g (about ⅓ cup) freshly roasted whole coffee beans, medium grind
- 500 ml (2 cups plus 2 teaspoons) filtered water
- Optional: 30–60 ml (2–4 tablespoons) milk or cream, to taste
- Optional: 5–10 ml (1–2 teaspoons) sugar or simple syrup, to taste
Instructions
- Heat the water to 200–205°F (93–96°C). If it has just reached a full boil, let it stand for about 30 seconds. Measure and grind the beans to a medium consistency, similar to coarse sand; grind just before brewing for the freshest aroma.
- Set a paper filter in a pour-over cone over a heatproof carafe or server. Rinse the filter with hot water to remove papery flavors and warm the vessel, then discard the rinse water. Place the cone and server on a scale if available and add the ground coffee, leveling the bed gently.
- Start a timer and pour 60 ml (¼ cup) of water evenly over the grounds, just enough to wet them. Let the coffee bloom for 30 seconds. Fresh beans often release visible bubbles as trapped gas escapes.
- Pour in the remaining 440 ml (1¾ cups plus 2 teaspoons) of water in slow, steady circles, avoiding the filter walls. Aim to finish pouring by about 2 minutes. Let the coffee drain; the full brew should usually take 3–4 minutes from the first pour. If it runs much faster or slower, adjust the grind next time.
- Remove the dripper once the stream becomes a slow drip. Swirl the brewed coffee gently to even out its strength, divide it between two cups, and add milk or sweetener if desired. Serve hot.
Tips
- Choose beans for the flavor you like. A medium roast is a balanced starting point, while a lighter roast may taste brighter and a darker roast more bittersweet. Coffee age and roast profile vary, so follow the roaster’s tasting notes when available.
- Use a scale if possible. A 1:16 to 1:17 coffee-to-water ratio is forgiving: this recipe uses 30 g coffee to 500 ml water. Scoops vary by bean and grind, so weigh the beans for repeatable results.
- Adjust grind before changing everything else. A thin, sour cup may indicate water passed through too quickly; grind a little finer. A harsh, overly bitter cup may mean extraction was too long; try a slightly coarser grind or a gentler pour.
- Keep beans airtight and dry. Store them in a sealed container away from heat, sunlight, and moisture. Avoid refrigerating or freezing beans that you open and close repeatedly, since condensation can affect their quality.
Serving Suggestions
Serve the coffee soon after brewing, while its aroma is at its best. Pair it with a simple breakfast, biscuits, a slice of pound cake, or a not-too-sweet pastry so the coffee’s character remains noticeable. For a richer cup, add a small splash of whole milk or cream; for a lighter drink, add hot water to taste rather than brewing with extra water through the same grounds.
For an iced version, brew the same quantity directly over a heatproof pitcher containing about 150 g (1 cup) of ice. Reduce the brewing water to 350 ml (1½ cups) so melting ice does not make the finished coffee too weak. Pour slowly and serve immediately over fresh ice.
Variations
- French press: Use the same 30 g coffee and 500 ml water, but grind the beans coarse. Add the water, stir once, steep for 4 minutes, then press the plunger down slowly. The cup will have more body and may contain a little sediment.
- Batch brew: Use 60 g medium-ground coffee to 1 liter (4 cups plus 3 tablespoons) water in a suitable filter brewer. Follow the machine’s instructions; its flow rate and filter shape affect extraction.
- Decaf: Replace the regular beans with the same weight of freshly roasted decaffeinated beans. Grind and brew in the same way; decaf can taste different depending on its roast and processing.
- Milk coffee: Add warmed, frothed milk after brewing. Pour in a little at a time so you can keep the coffee-to-milk balance you prefer.
Storage and Reheating
For best flavor, drink pour-over coffee fresh. If you have leftovers, transfer them to a clean covered container and refrigerate within 2 hours; use within 3–4 days. Reheat only the amount you plan to drink, gently in a microwave or saucepan, and avoid boiling it, which can make the flavor taste flat or harsh. Do not leave brewed coffee at room temperature for more than 2 hours. Coffee with milk should also be refrigerated promptly and handled as a perishable drink.
Frequently Asked Questions
Can I make this without a scale?
Yes. Use roughly ⅓ cup whole beans, then grind them, and measure 2 cups plus 2 teaspoons water. A kitchen scale is more consistent because beans differ in size and density, but careful measuring still makes a good cup.
What does medium grind look like?
It should resemble coarse sand, not powder and not large French-press-sized chunks. If your brew finishes in under about 2½ minutes, try grinding finer; if it takes longer than 4 minutes and tastes harsh, try a coarser grind.
Do I need special water?
Filtered water is useful if tap water has a strong chlorine or mineral taste. Very hard or softened water can affect flavor. Use clean, fresh-tasting water and avoid repeatedly reheating water that has been sitting in a kettle.
Can I use pre-ground coffee?
Yes. Choose a medium grind intended for drip coffee and measure 30 g, or use about ⅓ cup as a rough volume measure. Once ground, coffee loses aroma faster, so seal the package tightly and follow its freshness guidance.
Why does my coffee taste weak?
Check the ratio first: use 30 g coffee for 500 ml water. Make sure the filter is seated correctly and the grounds are evenly wetted. If the ratio is right, grind slightly finer or pour more slowly to lengthen contact with the water.
Is this the official Little River Roasting Company recipe?
No. It is a home pour-over recipe inspired by the search topic, not a claim about the company’s café menu, house blend, or brewing specifications. For a particular coffee, follow the roaster’s label and tasting guidance.
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