Pour-over – A Complete Beginner’s Guide
Pour-over is one of the most popular manual brewing methods. By pouring hot water slowly and evenly over freshly ground coffee, you get a clean, bright cup that highlights delicate aromas.
Why choose pour-over?
- Clean, transparent flavors – minimal oils and sediment.
- Full control – water temperature, grind size, and pouring technique all matter.
- Showcases terroir – especially great for light roasts.
What you need
- V60, Kalita, or any pour-over dripper
- Paper filter
- Freshly ground coffee (medium–fine)
- Hot water (92–96 °C)
- Scale and timer
Basic recipe (1 cup)
- Coffee: 15 g
- Water: 250 g
- Ratio: 1:16
- Time: 2:30–3:00
Steps
- Insert the filter and rinse it with hot water.
- Add the coffee and level the bed.
- Pour 30 g of water for 30 seconds – this is the bloom.
- Add the remaining water in 2–3 slow pours.
- Let it drain completely.
Common mistakes
- Too fine grind: bitter, slow drawdown.
- Too coarse grind: weak, sour cup.
- Too hot water: burnt, harsh flavors.
Summary
Pour-over is simple yet precise, allowing you to bring out the best in your coffee at home. It’s ideal for light roasts and fruity flavor profiles.