Pour-over coffee is one of the most rewarding ways to brew — clean, bright, and full of nuance. If you've been relying on a drip machine, this guide will change how you think about your morning cup.

What You'll Need

• A pour-over dripper (Hario V60, Chemex, or Kalita Wave all work great)
• Paper filters
• Freshly ground coffee — medium-fine grind
• A gooseneck kettle
• A kitchen scale
• Hot water (200°F / 93°C — just off the boil)

The Ratio

Start with a 1:15 ratio: 1g of coffee for every 15g of water. For a standard 10 oz cup, that's about 19g of coffee and 280g of water.

Step-by-Step

1. Rinse the filter. Place your filter in the dripper and pour hot water through it to remove papery taste and preheat your vessel. Discard the rinse water.
2. Add your coffee. Add your grounds and give the dripper a gentle shake to level them.
3. Bloom. Start your timer and pour twice the weight of water as coffee (e.g., 38g for 19g of coffee) in slow circles. Wait 30–45 seconds. This releases CO₂ and primes the grounds for even extraction.
4. Pour in stages. Pour slowly and steadily in concentric circles, keeping the water level consistent. Pour in 2–3 stages, finishing by 3:00–3:30 on your timer.
5. Enjoy. Once the dripper has drained, your cup is ready. No bitterness, no muddy finish — just clean, expressive coffee.

Tips for Better Results

• Use freshly roasted, freshly ground coffee. Pre-ground coffee loses flavor fast.
• Grind size matters: too fine = bitter and slow; too coarse = sour and fast. Aim for something between table salt and sea salt.
• Water quality counts — filtered water makes a noticeable difference.

Which Coffee Works Best?

Pour-over shines with single origin coffees — beans from one farm or region that have distinctive, traceable flavors. The clean extraction method lets those notes come forward without muddying them. Try it with one of our Single Origin roasts and taste the difference.

Ready to brew? Shop our Single Origin collection and find your next favorite cup.