The Art of Pour Over
Discover the ritual of perfect pour-over coffee. Precision, patience, and a few simple techniques transform beans into liquid gold.
Step by Step
Follow these six steps to achieve a clean, nuanced cup that highlights the unique character of your beans.
Bring water to 93-96C. Place filter in dripper and rinse with hot water to remove paper taste and preheat your vessel.
Add your ground coffee (medium-fine, like sea salt). Give the dripper a gentle shake to level the bed.
Pour twice the weight of coffee in water. Wait 30-45 seconds. Watch the coffee bubble and rise as gases escape.
Pour in a slow, steady spiral from center outward. Keep the water level consistent. Aim for 2-3 minutes total brew time.
Let the water drain completely. The bed should be flat and even. A concave bed indicates too fine a grind.
Give your carafe a gentle swirl. Pour into your favorite cup. Enjoy the complex aromatics and clean finish.
Calculator
The classic V60 ratio is 1:16 (coffee to water). Adjust to taste—more coffee for strength, more water for clarity.
Coffee
20g
Water
320ml
Target brew time: 2:30 - 3:00
Pro Tips
Grind your beans right before brewing. Coffee loses up to 60% of its aromatics within 15 minutes of grinding.
Use filtered water with moderate mineral content. Too soft = flat taste. Too hard = muted flavors.
A burr grinder is essential. Blade grinders create uneven particles leading to over and under extraction simultaneously.
Light roasts need higher temps (96C), dark roasts prefer cooler (90-93C). Adjust to unlock different flavor notes.