How to Brew Coffee with the Pour-Over Method

What is the Pour-Over Method?

The pour-over is a manual brewing technique where hot water is poured slowly and in stages over ground coffee in a filter cone. This method allows for full control of brew variables like temperature, grind size, and water flow — making it ideal for highlighting the clarity, sweetness, and complexity of specialty coffee. It’s beloved by baristas and home brewers alike.

Ratio & Preparation

For about 300 ml of brewed coffee:

Coffee: 18 g
Water: 300 g at 93–94°C
Grind size: Medium to medium-fine (like granulated sugar)
Filter: Paper (rinse with hot water before use)
Dripper: V60, Kalita, or similar flat‑bottomed cone

Step-by-Step Instructions

- Rinse the paper filter with hot water and discard rinse water.
- Add 18 g of coffee to the filter.
- Start your timer and pour ~40–50 g of water (about 2× the coffee weight) for the bloom. Let sit for 30–45 seconds.
- Continue pouring water in slow spirals from the center outward, keeping the coffee evenly saturated.
- Complete pouring until you reach 300 g total.
- The total brew time should be between 2:30 to 4:00 minutes.
- Remove the dripper and enjoy immediately.

Common Mistakes & Fixes

Mistake	What It Causes	How to Fix It
Grind too coarse	Under-extraction, weak body	Try a slightly finer grind
Water too hot (>96°C)	Harsh or bitter notes	Use 93–94°C water
Skipping the bloom	Incomplete degassing, flat flavor	Pour a little water first and wait 30–45 seconds
Uneven pouring	Channeling, unbalanced taste	Pour in gentle spirals at a steady rate
Letting coffee sit in dripper	Over-extraction	Serve right after dripping ends