Pour-over enthusiasts praise the clean profile resulting from this method that allows origin flavors to shine through undisguised. It's an easy way to prepare an amazing cup for yourself (and maybe one more special someone).
Filtercone and Filter
Mug or Decanter
And if you're a coffee geek:
(something like table salt)
Grind size affects a pour-over's brew time. A finer grind usually results in an extended brew. A courser grind shortens it. Start with a medium-fine grind and shoot for a total brew time of around 2'30"-3'00". If you're off, adjust accordingly.
The coffee to water ratio affects the strength of the brewed cup. Start with these suggestions and adjust to your taste.
15 g / 240 mL
2 tbsp / 8 oz
30 g / 480 mL
4 tbsp / 16 oz
- Bring water to 205˚F or just off a boil.
- While water is heating, measure and grind coffee. Do not add to filtercone yet.
- Place filter into cone (fold at seem for a better fit) and cone on top of mug.
- Thoroughly rinse filter with hot water and drain into empty mug. This removes any paper residue and warms the cone and mug. Discard water.
- Add ground coffee to filtercone. Tap it to level the playing field.
- Start timer and pour just enough hot water to saturate the grounds. Watch it bloom. Wait 30 seconds.
- Resume (slowly) pouring hot water in concentric circles. Do not allow the level of water to rise too high. Keep it slow and low.
- Continue pouring until the correct amount of water has been added. The water should finish passing through the coffee in 2'30"-3'00".
- Settle into your favorite lounging chair, toss on some cool jazz, and savor the cleanliness of the brewed cup.
These instructions are based on the Hario V60 coffee dripper and are intended as a starting point for your pour-over adventure. There are infinite variations and techniques for this brew method (swirls, taps, stirs, vortices, etc.). Additionally, different filtercone models (Kalita Wave, Melitta, Bee House) require slightly different procedures. They all make coffee, though, so trust your taste.