Pour Over
Pour-over is a manual brewing method that involves slowly pouring hot water over ground coffee, allowing it to filter through into a carafe or cup below. It’s loved for the control it gives the brewer and the clean, nuanced flavors it produces.
THE BEST BENEFITS
Design for you
How it Works
Equipment Needed
A dripper (like a V60, Kalita Wave, or Chemex), a paper filter, a kettle (ideally with a gooseneck spout for control), and a scale.
Grind Size
Medium-fine, like table salt. Too coarse = weak and under-extracted; too fine = bitter and over-extracted.
Filter & Coffee
Place a filter in the dripper, rinse it with hot water (to remove papery taste and warm the vessel), then add your ground coffee.
Bloom
Start by pouring a small amount of hot water (195–205°F / 90–96°C) over the grounds to “bloom.” This releases CO₂ and helps prep the coffee for even extraction. Wait ~30 seconds.
Pouring
Slowly pour water in circular motions, keeping the grounds evenly saturated. Do this in stages until you reach your total water amount (common ratio: 1:15–1:17 coffee to water by weight).
Drip & Serve
Allow the coffee to drip through, then enjoy your clean, aromatic cup.
The Result
1
Flavor
Bright, delicate, and complex—highlighting the unique notes of specialty coffee.
2
Body
Clean, light, and tea-like, with minimal sediment.
3
Experience
Ritualistic and mindful—the process itself is part of the enjoyment.
Why Choose Pour Over?
1.
Precision & Control: You manage every variable (water temp, pour speed, timing).
2.
Highlighting Flavor: Perfect for appreciating the distinct characteristics of single-origin or specialty beans.
3.
Aesthetic & Ritual: Ideal if you enjoy the slow, mindful process of brewing.
Brewing Guides
Check out these brew guides to see what suits you best!
A concentrated form of coffee
Slowly pouring hot water over ground coffee
A full-immersion brewing method
A modern, versatile brewer
A slow-extraction method where coffee grounds steep in cold
One of the most theatrical and scientific brewing methods
Often called a coffee machine
A pour-over style brewer designed in 1941
