How do you make pour over coffee?
Quick answer
Weigh 15 g medium-fine coffee and 240 ml water (1:16). Bloom 45 seconds with twice the coffee weight in water, then pour in two stages to finish by ~3 minutes total. Water about 94 °C (201 °F).
Step by step
- Rinse filter (optional) and add grounds.
- Bloom — pour 30 ml, swirl, wait 45 s.
- Main pours — slow circles, avoid flooding the edges.
- Drawdown — bed should flatten by ~3:00; adjust grind if always too fast or slow.
Cone vs flat bottom
Cone drippers (V60) want slightly finer grind; flat-bottom (Kalita) often wants medium. See the dedicated V60 recipe.
Common questions
Why is pour over sour? Grind too coarse or pours too fast — try finer or slower pour.
Why is it bitter? Grind too fine or total time too long.
Do I need a gooseneck kettle? Helpful but not required at first — pour steadily from any narrow spout.
Use the brew timer and ratio calculator.