🫗 Pour Over Brew Guide
Clean, bright, nuanced — the brewer's choice
Pour over brewing delivers clean, complex flavors by slowly flowing hot water through grounds held in a paper filter. The V60 is the most popular pour over dripper among specialty coffee enthusiasts for its precision and versatility across roast levels.
Coffee
18g
freshly ground
Water
300ml
filtered
Temp
93°C
199°F
Grind
Medium-fine
Like coarse sea salt — finer than drip, coarser than espresso.
Total Time
3:30
5 steps
Ready to brew
Rinse & Bloom
Rinse the paper filter with hot water, then discard. Add 18 g of grounds, create a small well in the center. Pour 50 ml of water in slow circles to saturate evenly. The grounds will puff up — that's CO₂ releasing, a sign of fresh coffee.
0:45
☕ Brew complete! Enjoy your Pour Over.
Recipe Steps
1
Rinse & Bloom 0:45
Rinse the paper filter with hot water, then discard. Add 18 g of grounds, create a small well in the center. Pour 50 ml of water in slow circles to saturate evenly. The grounds will puff up — that's CO₂ releasing, a sign of fresh coffee.
2
First Pour 0:45
Starting from the center, pour in slow, tight spirals out to the edge, then back to center. Bring total water to 150 ml. Keep a steady, gentle stream and avoid pouring directly on the filter walls.
3
Second Pour 1:00
Continue the same slow spiral motion, bringing total water to 250 ml. Maintain even saturation. You should see a steady stream of coffee flowing below.
4
Final Pour 0:30
Pour to 300 ml total. Focus the stream near the center to avoid disturbing the grounds at the edge.
5
Draw-down 0:30
Let the remaining water drain fully through the grounds. Target a flat, evenly-extracted bed with no holes or channels. Total brew time: 3:00–3:30.
Frequently Asked Questions
What grind size should I use for pour over?
Medium-fine — similar to coarse sea salt. If your brew runs fast (under 2:30) and tastes weak or sour, grind finer. If it runs slow (over 4 min) and tastes bitter, grind coarser.
Why should I rinse the paper filter?
Rinsing removes papery taste and preheats your dripper, which keeps brew temperature stable throughout the pour.
What does the bloom step do?
Fresh coffee releases CO₂ (degassing). The 45-second bloom lets this gas escape before the main pour, which would otherwise create uneven extraction by forming gas pockets.
What water temperature is best for pour over?
93°C (199°F) works for most light to medium roasts. For very light roasts, go up to 96°C. For darker roasts, drop to 88–90°C to avoid harsh extraction.
How much coffee should I use per cup?
The SCA golden ratio is 1:15 to 1:18 (coffee:water by weight). This recipe uses 1:16.6 (18 g coffee to 300 ml water), which yields about 250 ml of brewed coffee — a standard 8 oz cup.