Pour-over coffee gives you a clean, flavorful cup with control over strength and taste. With a cone dripper, a filter, and freshly ground coffee, you can brew a single mug in a few minutes.
What you'll need
- Pour-over cone (V60, Kalita, or similar)
- Paper filter
- Freshly roasted coffee beans
- Burr grinder
- Kitchen scale
- Kettle
- Mug or carafe
Step by step
- Heat water and rinse the filterHeat water to roughly 195 to 205 F, just off the boil. Put the filter in the cone and pour a little hot water through it to rinse away paper taste and warm the mug, then discard that water.
- Grind and add coffeeGrind about 20 to 22 grams of beans to a medium consistency, similar to table salt. Add the grounds to the filter and give the cone a gentle shake to level them.
- Bloom the coffeePour just enough water to wet all the grounds, about double the coffee weight, and wait 30 to 45 seconds. The grounds will bubble and swell as they release gas.
- Pour in stagesPour the rest of the water slowly in circles, keeping the water level steady and avoiding the very edge of the filter. Aim for a total of about 330 to 350 grams of water for one mug.
- Let it drain and serveAllow the water to drip through completely, which should take around three minutes total from the first pour. Remove the cone, swirl the mug, and drink.
Handy tips
- A ratio of about 1 gram of coffee to 16 grams of water is a good starting point; use less water for a stronger cup.
- Grinding just before brewing makes a noticeable difference in flavor.
- If the brew drains too fast and tastes weak, grind a little finer; if it is slow and bitter, grind coarser.
Heads up
- The kettle and water are near boiling, so pour carefully to avoid scalds.
FAQ
What grind size should I use for pour-over?
A medium grind, roughly the texture of table salt, works for most cone drippers. Adjust finer or coarser based on how fast the water drains and how the coffee tastes.
Why do I need to bloom the coffee?
Fresh coffee releases carbon dioxide when wet. A short bloom lets that gas escape so the water can extract flavor evenly instead of channeling around trapped bubbles.
Can I make pour-over without a scale?
Yes, but a scale makes results consistent. Without one, use about two tablespoons of grounds per six ounces of water and adjust to taste.