Pour-over is a manual filter-brewing method that puts you in control of the variables that shape a cup. That control can look complicated at first, but the basics are surprisingly forgiving.
The Four Fundamentals of Pour-Over Coffee
Start with a 1:16 brew ratio
A brew ratio describes the relationship between coffee and water. Measuring both in grams makes the recipe repeatable, even when you change beans or brewers. A ratio around 1:16 is a practical V60 starting point; Barista Hustle’s in-house V60 recipe uses 1:16.5.
- One cup
- 15g · 250g
- Two cups
- 30g · 500g
- Starting ratio
- About 1:16
If the cup feels too heavy, move toward 1:17. If it feels thin, try 1:15.
Use grind size to control brew time
Grind size determines how quickly water moves through the coffee bed. Start medium-fine—somewhere between table salt and coarse sand—then let the taste guide the next adjustment.
| What you taste | What probably happened | What to change |
|---|---|---|
| Sour, salty, or watery | Water passed through too quickly | Grind finer |
| Bitter, dry, or hollow | Water passed through too slowly | Grind coarser |
Use good-tasting water at a practical temperature
Coffee is mostly water, so start with fresh water you enjoy drinking. If your tap water tastes unpleasant or leaves heavy scale, filtered water is a practical choice.
Start around 90°C to 96°C. Without temperature control, use freshly boiled water after a brief rest, then keep that routine consistent while you adjust the grind or recipe. James Hoffmann’s original V60 technique uses very hot water, especially for lighter roasts.
Pour evenly, starting with a bloom
Pouring controls how evenly the grounds are saturated and how much they move during brewing.
Bloom
Add roughly twice the coffee dose in water—30g for a 15g dose—and wait about 45 seconds. This releases trapped carbon dioxide and helps the bed saturate evenly; Hoffmann’s technique uses a 2× bloom and up to 45 seconds.
Build the brew
Pour in slow concentric circles, moving from the center outward and back. Avoid pouring directly onto the paper filter.
Recommended Starter Setup
You only need three tools to make the process measurable and repeatable:
- A digital scale: Measures coffee and water while tracking brew time.
- A burr grinder: Produces a more even grind than a blade grinder, making extraction easier to control.
- A gooseneck kettle: Makes a slow, directed pour easier, though any kettle can get you started.
Next Steps
Start with the recipe above and keep the ratio, water, and pouring pattern consistent. If the cup needs work, adjust the grind first.
- For a classic cone brewer, continue with the Hario V60 Guide.
- For a versatile dripper that works with multiple filter styles, try the Origami Dripper Recipe.