How to Brew Pour-Over Coffee, Step by Step

Pour-over gives you more control over your coffee than almost any other brew method — water temperature, pour rate, and bloom time are all in your hands instead of a machine's. That control is exactly why it can highlight a coffee's specific character so clearly, from bright fruit notes to something deep and chocolatey.

What You'll Need

• A dripper. A Hario V60, Chemex, or Kalita Wave all work — each shapes the flow slightly differently, but any is a fine place to start.
• A gooseneck kettle, for a controlled, steady pour.
• A burr grinder, for a consistent grind size.
• A scale and a timer, for repeatable results.

The Steps

1. Heat your water

195°F–205°F. If you don't have a temperature-controlled kettle, boil it and let it sit for 30–60 seconds.

2. Rinse the filter

Place the filter in the dripper and rinse with hot water — this removes papery taste and preheats the dripper. Discard the rinse water.

3. Grind and add coffee

Medium-fine, similar to table salt. Add the grounds to the filter, shake gently to level the bed, then tare your scale to zero.

4. Bloom

Start your timer. Pour just enough water to saturate the grounds fully, then wait 30–45 seconds while the coffee releases carbon dioxide and bubbles up.

5. The main pour

Pour the rest of the water in slow, steady circles, working from the center outward. Total brew time should land between 2:30 and 4:00.

6. Serve

Remove the dripper once the water has fully drained through, swirl gently, and drink it right away.

Troubleshooting

• Tastes bitter: try a coarser grind or a shorter brew time.
• Tastes sour or weak: try a finer grind or hotter water.
• Draining too slowly: your grind is probably too fine.

A Coffee to Practise On

Pour-over rewards a bean with clarity to show off. Wanderlight, our Peru single origin, is a good one to learn on — the caramel and soft citrus come through clearly enough that you can tell when you have got the brew right.