The Perfect Pour Over: A Barista's Guide

Pour-over coffee is an art form that produces a clean, flavorful cup highlighting the unique characteristics of your beans. Our baristas share their expert techniques for brewing the perfect pour-over at home.

What You'll Need

• Pour-over dripper (V60, Chemex, or Kalita Wave)
• Paper filters (matched to your dripper)
• Fresh coffee beans (preferably roasted within 2 weeks)
• Burr grinder (for consistent grind size)
• Gooseneck kettle (for precise pouring)
• Digital scale (for accuracy)
• Timer
• Filtered water

The Perfect Ratio

Start with a 1:16 ratio of coffee to water. For example:

• 20g coffee : 320g water (single cup)
• 30g coffee : 480g water (large cup)
• 40g coffee : 640g water (two cups)

Adjust to taste: use more coffee for stronger brew, less for milder flavor.

Grind Size Matters

Grind size is crucial for extraction. For pour-over, aim for a medium-fine grind—similar to table salt or slightly coarser than espresso.

Too fine: Over-extraction, bitter taste, slow drip
Too coarse: Under-extraction, weak/sour taste, fast drip
Just right: Balanced flavor, 2.5-3.5 minute total brew time

Step-by-Step Brewing Guide

Step 1: Heat Your Water (0:00)

Heat water to 195-205°F (90-96°C). If you don't have a thermometer, bring water to a boil and let it sit for 30-45 seconds.

Step 2: Rinse the Filter (0:30)

Place filter in dripper and rinse with hot water. This removes paper taste and preheats your vessel. Discard rinse water.

Step 3: Add Coffee (0:45)

Add your ground coffee to the filter. Gently shake to level the bed. Place everything on your scale and tare to zero.

Step 4: The Bloom (1:00-1:45)

Pour 2x the coffee weight in water (e.g., 40g water for 20g coffee). Start your timer. Pour in a spiral motion from center outward, ensuring all grounds are saturated.

Let it bloom for 30-45 seconds. You'll see bubbles as CO2 releases—this is good! The bloom allows for better extraction.

Step 5: Main Pour (1:45-2:30)

Pour water in slow, steady circles from center to outer edge, avoiding the filter walls. Pour in stages:

• Second pour: Add water to 60% of total (e.g., 192g for 320g total)
• Third pour: Add remaining water to reach final weight
• Maintain consistent water level—don't let it drop too low between pours

Step 6: Wait for Drawdown (2:30-3:30)

Let the coffee fully drain. Total brew time should be 2.5-3.5 minutes from first pour to last drip.

Step 7: Enjoy!

Remove dripper, swirl your cup gently to mix, and enjoy your perfectly brewed pour-over coffee.

Pro Tips from Our Baristas

1. Water Quality: Use filtered water. Tap water minerals affect taste.
2. Pouring Technique: Pour slowly and steadily. Aggressive pouring creates channels and uneven extraction.
3. Temperature Consistency: Preheat your cup and server to maintain temperature.
4. Fresh Beans: Use beans roasted within 2-3 weeks. Store in airtight container away from light.
5. Grind Fresh: Grind immediately before brewing for maximum flavor.
6. Practice Patience: Don't rush the process. Consistent, controlled pours yield better results.

Troubleshooting Common Issues

Coffee tastes bitter:

• Grind coarser
• Lower water temperature
• Reduce brew time

Coffee tastes sour/weak:

• Grind finer
• Increase water temperature
• Extend brew time
• Use more coffee

Brew time too fast (<2 minutes):

• Grind finer
• Pour more slowly

Brew time too slow (>4 minutes):

• Grind coarser
• Check for clogged filter