Mastering the Pour-Over
Great coffee relies on the relationship between grind size and water flow. You want a consistent, medium-coarse grind that slows the water just enough to pull flavor from the grounds without bitter over-extraction, controlled by a steady, circular pour.
Consistency is your only requirement
If your coffee comes out sour, your grind is too coarse; if it tastes like bitter ash, it is too fine. Adjust your grinder one notch at a time until the water takes roughly three minutes to pass through.
- Pour-over dripper
- Gooseneck kettle
- Digital scale
- Paper filter
What goes in.
- 20gfreshly roasted coffee beans, medium-coarse grind
- 320gfiltered water, heated to 205°F
Waking up the grounds
Pour just enough water to saturate the grounds, then stop. Watch for the coffee to puff and bubble; this gas release prevents uneven extraction during the main pour.
The method.
Rinse the filter
Place the paper filter in the dripper and pour a small amount of hot water through it. This removes the papery taste and warms the vessel.
Add coffee
Dump the rinse water, place the dripper on your mug, add the coffee, and tare your scale to zero.
The bloom
Start your timer. Pour 40g of water over the grounds. Let it sit for 30 seconds until the crust stabilizes.
Steady pouring
Pour the remaining water in slow, steady concentric circles, starting from the center and moving outward, avoiding the very edges of the filter.
The drawdown
Allow the water to drip through completely. When the bed of grounds looks flat and slightly dry on top, remove the dripper.
Other turns to take.
Iced Pour-Over
Replace 100g of hot water with 100g of ice in your carafe. The coffee brews directly onto the ice, locking in the aromatics.
When it doesn't go to plan.
Always use a scale. Measuring by eye leads to unpredictable strength.
If the water stalls, your grind is likely too fine or you have too much 'fines' clogging the paper.
Keep your kettle low to the dripper to prevent splashing and heat loss.
The ones that keep coming up.
Why does my coffee taste thin?
The water is moving through the grounds too quickly. Adjust your grind to be finer next time.
Is the water temperature critical?
Boiling water can scorch the grounds. Aim for 200°F to 205°F; if you don't have a temperature-controlled kettle, let your boiling water sit for 60 seconds.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe