Brewing

How to Make Pour Over Coffee

A clean, bright cup with clarity and sweetness when done well. Here’s a reliable method that works for V60, Kalita Wave, and similar drippers.

What You Need

Pour-over dripper (Hario V60, Kalita Wave, etc.)
Paper filters made for your dripper
Gooseneck kettle (strongly recommended for control)
Scale that reads to 0.1 g
Fresh coffee beans and a burr grinder

See pour-over gear recommendations →

Starting Recipe (1 cup)

Coffee: 15–18 g
Water: 250–300 g (start with 1:16.5 ratio)
Grind: Medium-fine (like table salt)
Water temp: 195–205°F (90–96°C)
Total time: 2:45 – 3:30

Use the Ratio Calculator

Step-by-Step

1. Heat water and rinse the filter

Bring water to temperature. Place the filter in the dripper and rinse thoroughly with hot water. This removes paper taste and preheats the dripper. Discard the rinse water.

2. Grind and add coffee

Grind your dose and add it to the filter. Gently shake or tap to level the bed. Create a small well in the center with your finger or a spoon.

3. Bloom

Start the timer and pour about twice the weight of the coffee in water (e.g. 30–36 g for a 15–18 g dose). Pour in a circular motion to wet all the grounds. Let it bloom for 30–45 seconds. You’ll see the coffee expand and bubble as CO₂ releases.

4. Continue pouring

Pour in stages, keeping the water level relatively consistent and the bed flat. Aim to reach your target water weight around 2:30–3:00. Avoid pouring directly onto the filter walls.

5. Draw down and serve

When the water has drained and the bed looks even, remove the dripper and serve. Total time is typically 2:45–3:30 for a single cup.

Common Problems & Fixes

Sour / under-extracted → Grind finer, use hotter water, or pour more slowly
Bitter / over-extracted → Grind coarser, lower temperature slightly, or shorten contact time
Uneven bed / channeling → Level the grounds better and pour more carefully