How do you make pour over coffee

Grind medium-fine, bloom with 2–3× water for 30–45s, then pour in steady spirals to total weight within ~2:30–3:30. Adjust grind and temperature to taste.

What does the term pour over mean

A manual brew method where hot water is poured over ground coffee in a filter; flow-rate and agitation control clarity, sweetness, and body.

A conical dripper with spiral ribs and a single outlet that highlights clarity and aromatics; technique-forward and responsive to grind and pouring.

How should coffee be ground for drip

For cone drippers (V60), use medium-fine; for flat-bottom (Kalita), use medium; coarser for Chemex. Dial in by taste and brew time.

What coffee to water ratio for pour over

Start at 1:15–1:16 by weight. Stronger at 1:14, lighter at 1:17. Keep total time ~2:30–3:30 for a single cup.

What grind size for v60

Medium-fine (table-salt-like). If it drains too fast and tastes sour, go finer; if slow and bitter, go coarser.

What grind size for Kalita Wave

Medium, slightly coarser than V60. Aim for ~2:30–3:00 total time; avoid stalling by not going too fine.

What grind size for Chemex

Medium-coarse to offset the dense filter. Target 3:30–4:30; if bitter/slow, go coarser; if sour/fast, go finer.

What kettle should I use for pour over

A gooseneck kettle offers precise flow control. Variable-temperature electric is most convenient.

What water temperature for pour over

90–96 °C. Lighter roasts like 94–96 °C; darker roasts 90–92 °C. No thermometer? Boil, rest 30–60s.

How long should a pour over take

Single cups usually finish in ~2:30–3:30. Chemex tends to be 3:30–4:30. Adjust grind and pour to taste.

How to bloom coffee for pour over

Use 2–3× coffee weight in water and wait 30–45s to release CO₂ for even extraction.

After bloom, pour gentle spirals in 1–2 stages, keeping the bed moving without splashing the filter walls; finish ~2:30–3:00.

How to avoid channeling in pour over

Level the bed, pour low and steady, avoid harsh agitation, and keep water off paper walls.

Why is my pour over bitter

Over-extraction. Go coarser, reduce agitation, or lower water temperature.

Why is my pour over sour

Under-extraction. Go finer, increase temperature, or extend overall contact time.

Why does my drawdown stall

Grind too fine, fines migration, or collapsed filter. Go coarser, rinse well, and keep the bed level.

How to rinse paper filters correctly

Thoroughly wet the filter with hot water, discard the rinse, then add leveled grounds.

Are reusable metal filters good for pour over

Yes—expect more body and oils, less clarity than paper. Clean frequently to prevent clogging.

Which filter papers fit v60 and Kalita

V60 uses Hario cone filters (01/02). Kalita Wave uses 155/185 flat-bottom papers.

How fresh should coffee be for pour over

Sweet spot is ~5–21 days post-roast—enough degassing for good bloom and complexity.

Which roast level works best for pour over

Light to medium roasts highlight clarity and sweetness. Darker roasts prefer cooler water and shorter time.

What is bypass in pour over

Brewing slightly stronger then diluting with hot water to fine-tune strength without over-extraction.

How much agitation should I use

Minimal. Gentle spirals and a light swirl are enough; excess agitation can turn cups bitter.

How does water quality affect pour over

Water around 60–120 ppm hardness with low alkalinity preserves clarity and sweetness. Filtered/brew-specific water is best.

How to scale a recipe for one or two cups

Keep your ratio (e.g., 1:15) and multiply; adjust grind to hit the same total time.

What bed depth should I aim for

Around 2–3 cm after bloom promotes even extraction and balanced flow.

What is the difference between v60 Kalita and Chemex

V60: crisp and expressive; Kalita: balanced and forgiving; Chemex: ultra-clean with thicker filter papers.

Can I do pour over without a gooseneck kettle

Yes—decant into a small-spout pitcher, pour low, and use pulse pours for control.

Can I Make Iced Pour Over- Everyday Coffee Roasters

Can I Make Iced Pour Over?

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Can I make iced pour over

Yes—brew hot over ice (Japanese style) for a bright, aromatic cup. Use a slightly stronger ratio to account for ice dilution.

Ratios & timing

Common start: 1:15 overall with ~40% of brew water as ice in the server.

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