Question 1

How do you make pour over coffee

Accepted Answer

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.

Question 2

What does the term pour over mean

Accepted Answer

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

Question 3

What is a v60

Accepted Answer

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

Question 4

How should coffee be ground for drip

Accepted Answer

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

Question 5

What coffee to water ratio for pour over

Accepted Answer

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.

Question 6

What grind size for v60

Accepted Answer

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

Question 7

What grind size for Kalita Wave

Accepted Answer

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

Question 8

What grind size for Chemex

Accepted Answer

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

Question 9

What kettle should I use for pour over

Accepted Answer

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

Question 10

What water temperature for pour over

Accepted Answer

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

Question 11

How long should a pour over take

Accepted Answer

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

Question 12

How to bloom coffee for pour over

Accepted Answer

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

Question 13

How to pour for v60

Accepted Answer

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

Question 14

How to avoid channeling in pour over

Accepted Answer

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

Question 15

Why is my pour over bitter

Accepted Answer

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

Question 16

Why is my pour over sour

Accepted Answer

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

Question 17

Why does my drawdown stall

Accepted Answer

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

Question 18

How to rinse paper filters correctly

Accepted Answer

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

Question 19

Are reusable metal filters good for pour over

Accepted Answer

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

Question 20

Which filter papers fit v60 and Kalita

Accepted Answer

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

Question 21

How fresh should coffee be for pour over

Accepted Answer

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

Question 22

Which roast level works best for pour over

Accepted Answer

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

Question 23

Can I make iced pour over

Accepted Answer

Yes—brew hot over ice (Japanese style) with a stronger ratio, then stir and enjoy bright, aromatic iced coffee.

Question 24

What is bypass in pour over

Accepted Answer

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

Question 25

How much agitation should I use

Accepted Answer

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

Question 26

How does water quality affect pour over

Accepted Answer

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

Question 27

How to scale a recipe for one or two cups

Accepted Answer

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

Question 28

What bed depth should I aim for

Accepted Answer

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

Question 29

What is the difference between v60 Kalita and Chemex

Accepted Answer

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

Question 30

Can I do pour over without a gooseneck kettle

Accepted Answer

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

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