Pour-over coffee has a reputation for being fussy. It does not have to be. The method is useful because it gives you control over the variables that matter—coffee dose, water, grind and contact time—without requiring expensive equipment.
A Simple Pour-Over Recipe
Start here:
- Coffee: 20 g
- Water: 320 g
- Ratio: 1:16
- Grind: Medium-fine
- Water: Hot, just off a full boil for most coffees
This is a starting point, not a sacred recipe. Different brewers and coffees will need small adjustments.
Step 1: Rinse the Filter
Place the paper filter in the brewer and rinse it with hot water. This removes loose paper flavor and preheats the brewer and serving vessel. Discard the rinse water.
Step 2: Add Freshly Ground Coffee
Grind 20 g of coffee around medium-fine and add it to the filter. Gently shake the brewer to create an even bed.
Step 3: Bloom the Coffee
Pour enough water to fully saturate the grounds—roughly 40 to 60 g for a 20 g dose. Let the coffee sit for about 30 to 45 seconds. Fresh roasted coffee releases gas during this stage, which helps the rest of the brew extract more evenly.
Step 4: Continue Pouring
Add the rest of the water in controlled pours until you reach about 320 g total. Keep most of the water moving through the coffee bed rather than pouring directly down the filter wall.
Step 5: Let It Drain and Taste
Once the water finishes draining, remove the brewer, swirl the finished coffee and let it cool slightly before judging it. Many flavor details become easier to perceive as coffee cools.
How to Fix Sour Pour-Over Coffee
If the coffee tastes sharply sour, thin or unfinished, grind a little finer. You can also use slightly hotter water or extend contact time, but grind is usually the cleanest first adjustment.
How to Fix Bitter or Dry Pour-Over Coffee
If the cup tastes bitter, rough or drying, try a slightly coarser grind. Also check that you are not dramatically extending the brew with a clogged filter or excessive agitation.
What Coffee Is Best for Pour-Over?
Any coffee can be brewed as pour-over, but the method is especially good at showing clarity. Lighter roasts and distinctive single-origin coffees often become easier to taste because the paper filter produces a clean cup.
Our Ethiopia Guji Suke Quto is particularly suited to pour-over, as are many coffees in our single-origin and light roast collections.
Do You Need a Gooseneck Kettle?
No, but it helps. A gooseneck kettle makes it easier to control flow and placement. You can still make excellent coffee without one by pouring slowly and consistently.
Consistency Beats Perfection
Use the same dose, ratio and general pouring pattern each time. When something tastes wrong, change one variable instead of reinventing the entire recipe. That is how a pour-over becomes an everyday brewing method instead of a science experiment.
Read our grind size guide and coffee ratio guide, or shop brewing equipment.