Pour over is one of the best ways to experience specialty coffee. It's simple, affordable, and produces a clean, flavorful cup that highlights the unique characteristics of your beans.
This guide will walk you through everything you need to know — from equipment to technique.
What You'll Need
- Pour over dripper — V60, Kalita Wave, or Chemex
- Paper filters — Matched to your dripper
- Gooseneck kettle — For controlled pouring
- Scale — Accuracy matters
- Timer — Your phone works fine
- Grinder — Burr grinder preferred
- Fresh coffee — Roasted within 2-4 weeks
The Basic Recipe
Coffee: 15g (about 2 tablespoons)
Water: 250g (about 1 cup)
Ratio: 1:16.7 (coffee to water)
Grind: Medium (like sea salt)
Water temp: 90-96°C (195-205°F)
Total time: 2:30 - 3:30
Step-by-Step Instructions
Bring water to a boil, then let it cool for 30 seconds to reach the ideal temperature (90-96°C). If you have a temperature-controlled kettle, set it to 93°C.
Place the filter in your dripper and rinse it thoroughly with hot water. This removes papery taste and preheats your vessel. Discard the rinse water.
Add 15g of medium-ground coffee to the filter. Shake gently to level the bed, then make a small indent in the center with your finger.
Start your timer and pour 30-40g of water in a slow spiral, just enough to wet all the grounds. Wait 30-45 seconds. You'll see the coffee "bloom" — bubbles of CO2 escaping. This is good!
Pour slowly in concentric circles from the center outward, avoiding the edges. Add water until you reach about 150g total. Keep the stream steady and controlled.
Once the water level drops, add the remaining water in the same circular motion until you reach 250g total. Aim to finish pouring by 2:00.
Let all the water drain through. Total brew time should be 2:30 - 3:30. If it's faster, grind finer next time. If slower, grind coarser.
Troubleshooting
Coffee tastes sour or weak?
It's under-extracted. Try: grinding finer, using hotter water, or pouring slower.
Coffee tastes bitter or harsh?
It's over-extracted. Try: grinding coarser, using slightly cooler water, or pouring faster.
Brew time too fast (under 2:30)?
Grind finer. The water is passing through too quickly.
Brew time too slow (over 3:30)?
Grind coarser. The water is getting stuck.
Pro tip: Change only one variable at a time. If you adjust grind, water temp, and pour speed all at once, you won't know what fixed (or broke) your brew.
Taking It Further
Once you've nailed the basics, experiment with:
- Different pour patterns and techniques
- Adjusting your ratio (try 1:15 for stronger, 1:17 for lighter)
- Comparing the same bean across different brew times
- Trying different drippers (V60 vs Kalita vs Chemex)
Want to see pour over in action? Visit us at Engineered Coffee — we're happy to brew one for you and share our technique.