How to Brew the Perfect Pour-Over Coffee
Share
Why Pour-Over?
Pour-over coffee is one of the most rewarding ways to brew. It's hands-on, meditative, and when done right, produces a remarkably clean, bright, and flavorful cup that showcases the best qualities of your beans.
What You'll Need
- A pour-over dripper (V60, Chemex, or Kalita Wave)
- Paper filters
- Freshly roasted coffee beans
- A burr grinder
- A gooseneck kettle
- A kitchen scale
- A timer
The Recipe
A good starting ratio is 1:15 coffee to water by weight. For a single cup: 20g coffee and 300g water at 200F, with a medium-fine grind.
Step-by-Step
Step 1 - Rinse your filter: Place the filter in your dripper and rinse with hot water to remove papery taste and preheat your vessel. Discard the rinse water.
Step 2 - Add your coffee: Add freshly ground coffee, give it a gentle shake to level the bed, and tare your scale to zero.
Step 3 - The Bloom (0:00-0:30): Pour just enough water to saturate all the grounds (about 40-60g). Watch the coffee bloom as CO2 releases. Wait 30 seconds.
Step 4 - The Main Pour (0:30-2:30): Pour in slow, steady circles from center outward. Add water in stages, keeping the level consistent. Finish pouring by 2:30.
Step 5 - The Drawdown: Let the water drain completely. Total brew time should be 3:00-3:30 minutes. If faster, grind finer. If slower, grind coarser.
Tips for a Better Cup
- Use fresh beans: Best within 2-4 weeks of roast date.
- Grind fresh: Grind right before brewing for maximum flavor.
- Water temperature: Aim for 195-205F for ideal extraction.
- Be consistent: Use a scale every time until you find your perfect recipe.
Start with great beans and let the pour-over method do the rest. Shop our coffee collection to find a roast perfect for pour-over.