The Complete Pour-Over Guide: Why It’s Worth the Extra 3 Minutes

Pour-over coffee isn’t pretentious. It’s just paying attention for three minutes instead of pressing a button. The result is cleaner, brighter, more flavorful coffee than any drip machine can produce.

What You Need

• Pour-over dripper (Hario V60, Kalita Wave, or Chemex)
• Paper filter
• Kettle (gooseneck preferred)
• Fresh coffee — medium-fine grind
• Scale (optional but recommended)

The Method

Ratio: 1:16 — for a single cup, that’s about 15g coffee to 240g water.

1. Heat water to 200-205°F (just off boil)
2. Rinse the filter with hot water — this removes papery taste and preheats the dripper
3. Add coffee and shake to level the bed
4. Bloom: Pour 30-40g of water over the grounds. Wait 30-45 seconds. You’ll see the coffee expand and release CO2 — this is degassing
5. Pour slowly in concentric circles, keeping the water level steady. Total pour time: 2:30-3:30
6. Wait for drawdown — all water should pass through by 3:00-4:00

Troubleshooting

Too bitter? Grind coarser or pour faster. Too sour? Grind finer or pour slower. Watery? Use more coffee or less water.

Best Beans for Pour-Over

Light to medium roasts shine here — especially single origins with floral or fruit notes. Ethiopian and Guatemalan coffees are stunning as pour-overs. Browse our single origins and taste the difference fresh beans make.