How to Make Pour Over Coffee [New Step-by-Step Guide]

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Mastering Pour Over Coffee Brewing

Pour over coffee is a manual brew method that involves slowly pouring hot water over coffee grounds in a filter to produce a smooth, flavorful cup of coffee.

Compared to drip machines, the pour over process allows for more control and customization during brewing.

This classic brewing technique has been around since the early 1900s. The method has recently surged in popularity among coffee enthusiasts thanks to its simplicity and the amazing flavors it can produce when executed properly.

Home brewers and baristas alike have fallen in love with the pour over’s hands-on experience and the ability to tweak recipes to perfection.

While it does take some practice to master the pour over technique, the investment is well worth it. This guide will walk through everything needed to understand the method and brew excellent pour over coffee right at home.

Soon you’ll be making coffee shop quality cups that highlight subtle flavors and aromas in ways no other brewer can.

Key Takeaways

  • Pour over coffee requires special equipment like a pour over dripper, gooseneck kettle, scale, and burr coffee grinder to achieve optimal extraction.
  • Key variables to control are coffee grind size, water temperature, pour rate and technique. Mastering these is essential for sweet, flavorful coffee.
  • Pay attention to measurements and timing for consistency. Follow recipes and ratios to start, then tweak to taste.
  • Common pour over coffee problems like dryness, bitterness, or sourness can be diagnosed and fixed by adjusting grind size, water temp, or pour variables.
  • The pour over method allows lots of control and can brew incredibly flavorful and nuanced coffee when done properly. It may take some dialing in, but is worth learning!

Pour Over Coffee Equipment

Essential Pour Over Coffee Equipment

While pour over coffee requires some specialized gear, the setup is still simple and affordable compared to an espresso machine or other complex brew methods.

Here’s an overview of the key pieces of equipment you’ll need:

Pour Over Coffee Makers

The main device is the pour over coffee maker itself. Some popular options are:

Hario V60Conical drippers made of plastic, glass, or metal. Available in sizes from 01 to 03.
Kalita WaveFlat-bottomed stainless steel drippers known for even water distribution.
Other drippersBee House, Clever Dripper, etc. All follow a similar manual pour over method.

Other Necessary Equipment

  • Kettle – Gooseneck kettles allow for precise pouring and control of flow rate.
  • Scale – Measure coffee and water for consistency.
  • Filters – Paper or reusable cloth filters hold the grounds.
  • Coffee grinder – Burr grinders produce evenly sized grounds.
  • Carafe or cup – Serve and enjoy the fresh coffee!

The right gear enables the intricate pour over process and allows you to brew sweet, flavorful coffee.

Next, we’ll get into the step-by-step method.

How to Make Pour Over Coffee

Now that you have the necessary gear, let’s walk through the hands-on process of brewing pour over coffee. Follow these steps:

Select Coffee Beans and Grind Size

  • Whole bean coffee optimized for pour over allows for freshest flavor.
  • Grind beans just before brewing to preserve aromatics.
  • Use a burr grinder if possible for consistent grind size.
  • For pour over, a medium-fine grind is typical. This may need to be adjusted based on factors like coffee origin and roast level.

Heat Water to Optimal Temperature

  • Heat filtered water to 200-205°F. Water just off the boil is too hot.
  • Use a thermometer and kettle to accurately control temperature.

Rinse Filter and Preheat Gear

  • Rinse the paper filter with hot water to remove paper taste.
  • Preheat the carafe/server by rinsing it with hot water.

Weigh Out Coffee Grounds

  • Use a scale to weigh out the desired coffee dosage. A good starting ratio is 15-17g of coffee to 250g water.
  • Add the weighed grounds to the rinsed filter.

Bloom Phase

  • Pour about 50-75g of hot water evenly over the grounds.
  • Let it bloom for 30-45 seconds. This releases CO2 and kickstarts extraction.

Pour Remaining Water in Concentric Circles

  • Pour slowly and evenly in concentric circles, working from the center outward.
  • This ensures all grounds get saturated.
  • Take care not to pour directly on the filter paper.

Adjust Flow Rate and Agitation

  • Aim for all water to pass through in 2-3 minutes total.
  • Faster flow means under-extraction, and slower risks over-extraction.
  • Gently swirl the dripper once halfway through to agitate.

Hit Target Brew Time

  • Your final beverage weight should hit your target (250g here).
  • The flow should roughly match the beverage weight.


  • Discard the used filter and grounds.
  • Pour coffee into a preheated mug or carafe.
  • Savor the freshly brewed pour over coffee!

Getting your pour technique dialed in takes practice, but the payoff is tasty coffee with clean sweetness and delicate flavors.

Next we’ll go over troubleshooting issues.

Troubleshooting and Tips for Great Pour Over Coffee

Solving Common Pour Over Coffee Issues

It takes practice to brew balanced, flavorful pour over coffee. Here are some common issues and how to fix them:

Diagnosing Problems

  • Bitter – Overextracted. Use a coarser grind, lower temperature, and faster flow.
  • Dry, hollow – Underextracted. Use finer grind, higher temperature, slower flow.
  • Sour – Underextracted. Use finer grind or higher temperature.
  • Flat – Stale coffee or water. Use fresh coffee and filtered water.

Key Variables to Adjust

  • Grind size – Start medium-fine. Adjust from there.
  • Water temperature – 205°F is optimal. Lower if bitter.
  • Pour rate & technique – Aim for 2-3 min total time. Swirl once midway.

Recipes & Ratios

  • Begin with 15g of coffee to 250g of water. Adjust to taste preferences.
  • Try different recipes from roasters or coffee experts to compare.

Measurements & Timing

  • Use a scale and timer for consistency between cups.
  • Record details to replicate or tweak recipes.

Learning to brew pour over takes time, but you can diagnose and solve most issues with some variable adjustments.

Next we’ll wrap up why it’s worth the effort!


Pour over coffee offers a fun, engaging way to brew an amazing cup of java. With the right gear and technique, you can unlock complex flavors and aromas through precise control over brewing variables.

Compared to batch brew methods, the intricate pour over process results in a clean, sweet cup that highlights subtle tastes from different coffee origins. It allows for experimentation to find your perfect balance of sweetness, body, and acidity.

While it requires attention to detail, making pour over coffee is very rewarding. Part art, part science, mastering this manual method will level up your morning ritual.

The effort is well worth it for a daily cup that’s rich, nuanced, and made right to your taste.


What equipment do I need for pour over?

You need a pour over coffee maker like a V60 or Kalita, gooseneck kettle, burr coffee grinder, scale, timer, and filters. These tools enable the intricate pour over process.

What is the basic method for pour over?

The key steps are: rinsing the filter, weighing grounds, blooming, pouring water in circles, hitting 2-3 min total time, and adjusting variables like grind size and temperature to achieve sweet, fruity flavor.

How is pour over different from drip coffee?

Pour over allows more control over flow rate, agitation, contact time, and other factors leading to cleaner flavor versus batch brewing. It highlights origin characteristics.

What causes a bitter or sour taste?

Bitterness comes from over extraction, while sourness is from extraction. This can be fixed by changing grind size, water temp, pour rate, and other variables.

How do I achieve a sweet, fruity flavor?

Use fresh, light-roast coffee. Maintain 2-3 minutes total time. Pour gently, and swirl once midway. Stop when you achieve the desired sweetness/acidity balance.

How long does it take to master pour over?

Making good pour over takes practice. Changing one variable at a time and recording results helps accelerate learning the intricacies of manual brewing.

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Dylan is a freelance writer and coffee enthusiast. He has been writing and researching articles for coffee-related sites for over three years. During that time, he developed a deep understanding of the coffee industry and the science of coffee brewing. Dylan is passionate about sharing his knowledge with others; his articles are always thoroughly researched and well-written. His goal is to help people learn more about coffee so that they can enjoy it even more. When he’s not writing, Dylan can be found exploring new coffee shops or enjoying a cup at home with his dog, Mr. Beans.

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