How to Make Pour Over Coffee

Pour Over Coffee Tutorial

Pour over gives you control over every variable for clean, bright coffee that highlights bean origin.

What You Need

• Pour over dripper (V60, Chemex, Kalita)
• Paper filter
• Gooseneck kettle
• Digital scale
• Fresh medium-fine ground coffee
• Water at 200-205°F

V60 Recipe (1 Cup)

Ratio: 15g coffee to 250g water (1:16.6)

Grind: Medium-fine (like sand)

Time: 2:30-3:00 total

Steps

1. Prep (0:00): Rinse filter with hot water, discard rinse water. Add 15g coffee, create flat bed, place on scale.

2. Bloom (0:00-0:45): Start timer. Pour 30-40g water in spiral motion to saturate all grounds. Wait 30-45 seconds. Coffee will "bloom" and release CO2.

3. First Pour (0:45-1:15): Pour to 125g total in slow spiral from center outward. Don't pour on filter walls.

4. Second Pour (1:15-2:00): Pour to 250g total. Keep water level consistent, avoid agitating bed.

5. Drawdown (2:00-3:00): Let water drain. Bed should be flat. Total time 2:30-3:00.

Troubleshooting

• Too fast (<2:30) = grind finer or pour slower
• Too slow (>3:30) = grind coarser or pour faster
• Sour = water too cold or underextracted (grind finer)
• Bitter = water too hot or overextracted (grind coarser)

Keep Going

Use these next pages to compare products, solve related problems, or keep narrowing your setup.