The Perfect Pour Over: A Complete Guide

Introduction

Pour over coffee represents the pinnacle of manual brewing techniques. When executed properly, it produces a clean, nuanced cup that highlights the unique characteristics of single-origin beans.

Equipment You’ll Need

V60, Kalita Wave, or Chemex dripper
Gooseneck kettle with temperature control
Digital scale accurate to 0.1g
Burr grinder
Filter papers
Timer

The Step-by-Step Process

1. Water Quality and Temperature

Start with filtered water heated to 93-96°C (200-205°F). Water quality affects extraction more than most people realize.

2. Coffee Grind Size

Aim for a medium-fine grind, similar to sea salt. Too fine leads to over-extraction, too coarse results in weak coffee.

3. The Golden Ratio

Use 60g of coffee per liter of water (1:16.67 ratio). For a single cup:

15g coffee
250ml water

4. Bloom Phase

Pour just enough water to saturate the grounds (about twice the coffee weight). Let it bloom for 30-45 seconds.

5. Controlled Pouring

Using a gooseneck kettle, pour in slow, concentric circles. Maintain a consistent water level without letting it pool too high.

6. Total Brew Time

Aim for 2:30 to 3:30 minutes total extraction time, depending on your grind size and coffee origin.

Common Mistakes to Avoid

Inconsistent pouring - Leads to uneven extraction
Wrong water temperature - Affects solubility
Inconsistent grind size - Causes channeling
Neglecting the bloom - Trapped CO2 affects extraction

Pro Tips

Pre-wet your filter to eliminate paper taste
Rinse your server with hot water to maintain temperature
Experiment with pulse pouring vs continuous pouring
Adjust grind size based on coffee age (fresher coffee needs coarser grind)

Conclusion

Pour over brewing is both science and art. While the parameters matter, developing your own technique through practice is what creates exceptional coffee.