Pour-Over
V60 · Chemex · Kalita Wave
What is Pour-Over?
Pour-over is a manual brewing method where hot water is poured slowly and evenly over ground coffee held in a filter. Unlike automatic drip machines, pour-over gives you full control over every variable — water temperature, pour speed, bloom time, and total brew time — resulting in a clean, bright, and nuanced cup that highlights the natural flavors of your beans.
✦ Best for: Light to medium roasts, single origins, fruit-forward or floral coffees.
What You'll Need
- Pour-over dripper (V60, Chemex, or Kalita Wave)
- Paper or metal filter (sized for your dripper)
- Gooseneck kettle — gives precise, controlled pour
- Burr coffee grinder (strongly preferred over blade)
- Kitchen scale
- Timer
- Cup or carafe to brew into
Brew Parameters
| Parameter | Recommended |
|---|---|
| Coffee dose | 15g (about 2.5 tablespoons) |
| Water amount | 250ml (about 1 cup) |
| Ratio | 1:16.5 (coffee : water by weight) |
| Water temperature | 93–96°C (200–205°F) — just off boil |
| Grind size | Medium-fine (like coarse table salt) |
| Total brew time | 2:45 – 3:30 minutes |
Step-by-Step Brew Guide
Step 1 — Prepare your filter
-
Place the paper filter in your dripper.
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Rinse the filter thoroughly with hot water — this removes papery taste and pre-warms your dripper and cup. Discard the rinse water.
Step 2 — Grind & dose
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Grind 15g of fresh coffee to a medium-fine consistency.
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Add the grounds to the rinsed filter. Gently tap to level the bed.
Step 3 — The bloom (0:00 – 0:30)
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Start your timer. Pour 30ml of hot water (double the coffee weight) over the grounds in a slow spiral from center outward.
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Wait 30 seconds. You'll see the grounds "bloom" and puff up — this releases CO₂ trapped in fresh beans and ensures even extraction.
☕ Pro Tip
A strong bloom means fresh coffee. If your grounds barely bubble, your beans may be stale. Freshness is the single biggest variable in a great cup.
Step 4 — Pour in stages (0:30 – 2:30)
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Pour in slow, steady spirals from center outward. Keep the water level consistent — don't let the bed run dry between pours.
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Target pour checkpoints: 0:30 → 120ml total, 1:00 → 185ml total, 1:30 → 250ml total.
Step 5 — Drawdown (2:30 – 3:15)
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Allow the remaining water to drain through. Total drawdown should finish between 2:45 and 3:30.
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Remove the dripper, give your cup a gentle swirl, and enjoy.
Ratio Guide
| Coffee | Water | Yield in Cup |
|---|---|---|
| 15g | 250ml | ~230ml |
| 18g | 300ml | ~275ml |
| 22g | 370ml | ~340ml |
| 30g | 500ml | ~460ml |
Troubleshooting
| Problem | Likely Cause | Fix |
|---|---|---|
| Sour / sharp | Under-extracted (too fast) | Grind finer or slow pour speed |
| Bitter / harsh | Over-extracted (too slow) | Grind coarser or pour faster |
| Weak / thin | Too little coffee | Increase dose or lower ratio |
| Cloudy cup | Skipped filter rinse | Always rinse the filter first |
| Uneven extraction | Channeling in the grounds | Level the bed before brewing |
🌟 Beginner Tip
Don't stress about perfection. Start with 15g / 250ml, focus on the bloom, and adjust one variable at a time until your cup tastes exactly how you like it.
