Pour over coffee is one of the most rewarding brewing methods you can learn. It takes about five minutes, costs almost nothing to set up, and produces a cleaner, brighter, more nuanced cup than nearly anything else you can make at home.
A paper filter catches oils and fine particles, giving you the cleanest cup possible. Pour over highlights the origin character of the beans -- floral aromatics, citrus acidity, and delicate sweetness come through with clarity you will not find in immersion methods. It is the preferred method for light roast single origins, where every nuance matters.
Dose
30g / 500g
Grind
Medium
Water Temp
200°F
Brew Time
3:30–4:30
Pour over requires a bit more gear than other methods, but the investment pays off in cup quality and control.
Chemex (most forgiving for beginners), V60 (rewards precision), or Kalita Wave (splits the difference).
Use the filter designed for your brewer. Rinse with hot water before brewing to remove papery taste.
Gives you the most control over pour rate and direction. A standard kettle works but requires more care.
0.1g resolution. Weight-based brewing is far more consistent than volume-based. Target 1:15 to 1:17 ratio.
Produces an even grind. If you don’t have one, ask Roast to grind your beans for pour over when you buy them.
Target 195–205°F (90–96°C). Off-the-boil for 30 seconds typically gets you into range.
Follow these steps for a clean, bright pour over every time.
Bring water to boil and let it rest for 30–45 seconds to drop to approximately 200°F. If you have a temperature-controlled kettle, set it to 200°F.
Place the filter in your dripper and pour hot water through it. This removes papery taste and warms the brewer. Discard the rinse water.
Measure 30g of coffee, grind to medium (coarse sand), and add to the filter. Give the brewer a gentle shake to level the bed.
Start your timer. Pour 60g of water (twice the weight of your coffee) evenly and slowly over the grounds. You’ll see the coffee puff up and bubble — this is CO2 releasing, a sign of freshness. Let it bloom for 30–45 seconds. Stale coffee barely blooms; fresh coffee blooms dramatically.
Beginning at 0:45, pour the remaining water in slow, steady circles starting from the center and working outward. Pour in stages if your dripper fills up — pour to the top, let it drain halfway, pour again. Complete all pours by around 2:30.
Let the coffee drain completely. It should finish between 3:30 and 4:30 total. If it drains faster, your grind is too coarse. If it takes longer than 5 minutes, your grind is too fine.
If your cup is not tasting right, here is where to start.
Under-extracted. Grind finer or increase water temperature.
Over-extracted. Grind coarser or lower water temperature slightly.
Use more coffee or slow down your pour rate.
Use less coffee or increase water (adjust ratio toward 1:17).
Your beans are stale. Most brewing problems are grind size problems — start there before changing anything else.
Pour over is a high-clarity brewing method — it highlights the natural characteristics of the beans. Light to medium roasts work especially well.
Floral, bergamot, stone fruit. Pour over is the best way to taste why Ethiopian coffee is famous.
Bold blackcurrant and tomato acidity. Exceptional in a Chemex at medium-light roast.
Caramel, red apple, mild citrus. An excellent everyday pour over.
Milk chocolate, citrus, brown sugar. Approachable for first-timers.
Equipment and technique matter. Freshness matters more. A mediocre technique with freshly roasted beans will beat a perfect technique with stale beans every time.
A mediocre pour over technique with freshly roasted beans will beat a perfect technique with stale beans every time. The bloom step tells you everything — if your coffee barely blooms, it was roasted a long time ago.
Want the full picture? The Complete Home Brewing Guide →