How to Make the Perfect Pour Over Coffee
The best way to make pour-over coffee? Use the simple V60 method! Pour over coffee is medium-fine ground coffee brewed with hot water poured in gentle circular motions – and it makes the cleanest, brightest cup you’ll ever taste.
Equipment
- 1 Pour over dripper (V60, Chemex, or Kalita Wave)
- 1 Gooseneck kettle
- 1 Coffee scale
- 1 Burr grinder
- 1 Coffee filters
- 1 Timer
- 1 Coffee mug or carafe
Ingredients
- 25 grams coffee beans medium roast
- 400 grams filtered water
- 50 grams water for filter rinsing
Instructions
- Heat water to 200°F. Grind 25g coffee beans to medium-fine. Place filter in dripper.
- Rinse filter with hot water. Discard water. Add ground coffee to dripper.
- Start timer. Pour 50g water in circles. Wait 30–45 seconds (bloom phase).
- At 45 sec, pour to 150g total by 1:15. Keep kettle 8–10 inches above.
- At 1:30, pour to 250g total. Use circular motion.
- At 2:00, pour to 400g total.
- Let drain completely (3:30–4:00 min total). Enjoy!
Notes
- Pour over coffee can be made using different drippers such as V60, Chemex, or Kalita Wave. The V60 method is great for beginners and offers lots of control.
- This recipe uses a 1:16 coffee-to-water ratio for a balanced, café-quality cup. For a stronger brew, use 1:15. For a milder cup, use 1:17.
- If your brew time is under 2:30 minutes, grind finer next time. If it’s over 4:30 minutes, grind coarser.
- Fresh beans (within 3 weeks of roast date) bloom better and taste noticeably better.
- Store leftover brewed coffee in the refrigerator for up to 2 days, but pour over coffee tastes best fresh.