How to brew pour-over
Pour-over is slow on purpose. You control the water, so every cup tastes clean and clear. A gooseneck kettle helps, but any kettle works if you pour gently.
Brewing for two? The brew lab scales the coffee for you.
What you need
- Pour-over dripper
- Paper filter
- Medium ground coffee
- Kettle (gooseneck helps)
- Mug or carafe
- Tablespoon
Making more or less? Work out your amounts in the brew lab.
Steps
-
Heat the water
Heat water to 195 to 205°F. No thermometer? Bring it to a boil and wait about 30 seconds.
-
Rinse and add coffee
Rinse the paper filter with hot water and pour that water out. Add 1 level tablespoon of Medium ground coffee per 6 oz of water and shake it flat.
-
Bloom
Pour about twice as much water as coffee, just enough to wet every ground. It bubbles and rises as trapped gas escapes.
0:30 -
Pour slowly
Pour in small circles from the center out and back, keeping the water level steady, until all the water is in. Aim to finish in about 2 to 3 minutes.
2:30
Tips
- Sour or thin? Pour slower. Bitter or harsh? Pour a little faster.
- Pour in the middle, not down the paper sides.
- Warm the mug with hot water while the coffee brews.
