Pour Over Brewing Guide
What You'll Need
- Pour over dripper (V60, Kalita Wave, or similar)
- Paper filter
- Kettle (preferably gooseneck)
- Digital scale
- Timer
- Freshly roasted coffee beans
- Burr grinder
- Mug or server
The Recipe
Coffee
20g
Water
300g
Ratio
1:15
This recipe yields approximately one large cup of coffee. Feel free to adjust the quantities while maintaining the ratio.
Step-by-Step Instructions
Preparation
Heat fresh water to 92-96°C (195-205°F). Place a paper filter in your dripper and rinse thoroughly with hot water to remove any paper taste and preheat your equipment. Discard the rinse water.
Grind & Dose
Grind 20g of coffee to a medium-fine consistency (similar to table salt). Add the ground coffee to the filter and gently tap to level the bed.
Bloom
Start your timer. Pour 40-50g of water (about twice the weight of coffee) in a circular motion, making sure all grounds are saturated. Allow to bloom for 30-45 seconds. This releases CO2 and prepares the coffee for extraction.
First Pour
Slowly pour water in a spiral pattern until you reach 150g total water weight. Pour steadily, avoiding pouring directly on the filter walls.
Second Pour
Once the water has drained a bit (but before the coffee bed is exposed), continue pouring in a spiral pattern until you reach 225g total water weight.
Final Pour
Complete your last pour to reach 300g total water weight. Pour gently to avoid disturbing the coffee bed too much.
Finish
Your brew should finish draining between 2:30-3:30 minutes total. Remove the dripper, give your coffee a gentle swirl, and enjoy!
Troubleshooting
Coffee tastes sour or weak
Your extraction may be too low. Try using a finer grind, increase water temperature, or pour more slowly.
Coffee tastes bitter or astringent
Your extraction may be too high. Try using a coarser grind, decrease water temperature slightly, or pour more quickly.
Brew draining too slowly
Your grind is likely too fine. Adjust to a coarser setting next time.