Pour over coffee has a reputation for being fussy, but the basics are simple. You pour hot water over ground coffee in a filter, and gravity does the rest. What you get is a clean, clear, flavourful cup that lets the character of the coffee come through.
Because you control the water, pour over gives you more say over how the coffee tastes than most other methods. A little practice goes a long way.
This guide covers the method, the ratios, and the mistakes that trip most people up.
What Makes Pour Over Different
Pour over uses a paper filter, which traps oils and fine particles. That gives a lighter body and a cleaner taste than a French press, and it highlights the brighter, sweeter notes in a coffee.
It rewards good technique, so it is a great method if you enjoy the ritual and want to taste what makes each coffee unique.
What You Need
- A pour over dripper, such as a V60 or a flat bottom brewer
- Paper filters that fit your dripper
- Freshly roasted coffee, medium ground
- A kettle, ideally a gooseneck for control
- A scale and a timer
The Right Coffee-to-Water Ratio
A reliable starting point is one part coffee to sixteen parts water. That works out to about 22 grams of coffee for a 350 millilitre cup.
If the coffee tastes weak or sour, use a little more coffee or grind slightly finer. If it tastes harsh or bitter, use a little less or grind slightly coarser.
Step-by-Step Pour Over Method
1. Rinse the filter
Place the filter in the dripper and pour hot water through it. This removes any papery taste and warms your cup. Tip the rinse water out.
2. Add and level the coffee
Add your ground coffee and give the dripper a gentle shake so the bed is flat.
3. Bloom the coffee
Pour just enough water to wet all the grounds, about twice the weight of the coffee, and wait thirty to forty five seconds. The coffee will puff up as it releases gas.
4. Pour in slow circles
Pour the rest of the water in slow, steady circles, keeping the water level roughly halfway up the filter. Avoid pouring directly onto the filter walls.
5. Let it draw down
The whole brew should finish in about two and a half to three minutes. When the water has drained through, your coffee is ready.
Best Grind Size for Pour Over
Aim for a medium grind, similar to table salt. Too fine and the water drains slowly, giving a bitter cup. Too coarse and the water rushes through, giving a weak, sour cup.
Common Pour Over Mistakes
- Pouring too fast, which under extracts and tastes sour
- A grind that is too fine, which clogs the filter and tastes bitter
- Skipping the bloom, which leaves trapped gas and uneven flavour
- Using water that is fully boiling instead of just off the boil
Best Coffee for Pour Over
Pour over is a wonderful way to enjoy brighter, more aromatic coffees, since the clean cup lets their sweetness and complexity shine. Lighter and medium roasts often taste especially good this way.
That said, a smooth medium roast makes a lovely everyday pour over too, so use the coffee you enjoy most.
Final Thoughts
Pour over rewards a little attention. Rinse the filter, bloom the coffee, and pour in slow circles, and you will get a clean, sweet, flavourful cup that shows off the coffee.
At Coffee Roast Lab, we roast in small batches every week so the coffee reaches you fresh and full of character. Browse our coffee collection to find a bag for your next pour over, or read our guide to low acid coffee if you like a smoother cup.