Pour-over: a quiet introduction
A no-nonsense guide to brewing pour-over coffee at home — equipment, ratios, pour technique, and the small mistakes that kill flavour.
Pour-over is the cheapest way to brew genuinely good coffee at home. A V60, a kettle, a scale, and fresh beans will outperform a thousand-dollar drip machine. The technique looks fussy from the outside, but once you do it twice it becomes routine.
The basic recipe
Start with a 1:16 ratio — fifteen grams of coffee to two hundred and forty grams of water. Grind medium-fine, somewhere between table salt and sand. Rinse the paper filter with hot water before brewing.
Add the grounds, level them, start a timer. Pour twice the weight of the coffee in water over the grounds in a slow circle, then wait thirty seconds. After the bloom, pour in slow circles up to the target weight. Aim to finish around two minutes thirty.