Pour-Over Coffee Recipe (Step-by-Step Guide)
Making pour-over coffee is a rewarding brewing method that gives you full control over flavor. With careful pouring and attention to grind size, you can achieve a clean, balanced cup every time.
Equipment
- 1 Pour-over brewer (e.g., Hario V60, Chemex)
- 1 Paper filter
- 1 Gooseneck kettle
- 1 Burr grinder
- 1 Digital scale
- 1 Timer
- 1 Mug or carafe
Ingredients
- 20-30 g medium to medium-fine ground coffee
- 320-480 ml filtered water (heated to 200°F / 93–96°C)
Instructions
Heat the water
- Heat filtered water to about 200°F (93–96°C). This helps dissolve coffee solids effectively and preserves delicate flavor compounds. You can adjust slightly based on roast or taste preference.
Prepare your equipment
- Place a paper filter into your pour-over device. Rinse it thoroughly with hot water to eliminate papery taste and warm the brewer. Discard the rinse water before adding coffee.
Grind your coffee
- Grind your coffee beans to a medium or medium-fine consistency. Use 20–30 g of coffee, depending on your taste and volume. A burr grinder ensures even grind size for consistent extraction.
Add and level the coffee
- Place the ground coffee into the wet filter. Shake or tap the brewer gently to level the coffee bed. This ensures even water flow and prevents uneven extraction.
Bloom the coffee
- Pour just enough hot water (roughly twice the weight of the coffee) to wet the grounds evenly—40–60 g of water for 20 g of coffee. Let it sit for 30–45 seconds until bubbling stops. This allows carbon dioxide to escape for better flavor development.
Pour in controlled pulses
- Slowly pour the rest of the water in 3–4 spiral pulses, starting from the center and working outward. Keep the water level between ½ and ⅔ full throughout. Avoid pouring directly onto the filter paper. Use a gooseneck kettle for precision and control.
Let it drip
- Allow the coffee to drip through completely. This should take about 2–3 minutes. If your brew is too fast or slow, adjust your grind size next time.
Serve and enjoy
- Remove the dripper from your mug or carafe. Discard the filter and used grounds. Serve your coffee right away for the best flavor and aroma.
Notes
- A common starting ratio is 20 g coffee to 320 g water (1:16).
- Blooming helps release gases that can block even water flow.
- Total brew time, water temperature, and pouring control all affect final taste.
- This method works especially well with light and medium roast single-origin coffees.