Brew school · Method 01
How to make pour over coffee like a barista.
A clear, repeatable route to a lighter, smoother cup—with the small details that turn hot water and grounds into something genuinely delicious.
Start brewingThe quick answer
Clean, crisp coffee—made deliberately.
Pour over coffee is lighter and smoother than French press, with a clean finish much like excellent automatic drip coffee. The process is simple: hot water moves through fresh grounds and a filter into the cup below.
The pleasure is in the control. You decide the grind, temperature, ratio and pace of the pour. Get those pieces right and fuller flavour, rich aroma and a silkier mouthfeel follow.
Pour over vs. drip
Same principle.
Different level of control.
A drip machine automates the bloom, temperature and water flow. It is wonderfully convenient, and sophisticated models can make excellent coffee.
Manual pour over asks a little more of you. In return, it lets you respond to the coffee in front of you: slow down a rushed drawdown, adjust a dull cup, or highlight a bright, floral roast.
- Pour over
- You steer the water, timing and extraction.
- Drip machine
- The machine handles a consistent brew cycle.
The foundations
Six small habits that make a big difference.
These are the useful, repeatable details to get right before you start experimenting.
- 01
Rinse the filter
Run hot water through the paper first. It removes papery flavour and warms the brewer, helping the temperature stay stable.
- 02
Grind medium-coarse
Think sea salt. A burr grinder gives the even particles that a pour over needs for balanced extraction.
- 03
Use fresh coffee
Buy freshly roasted beans, then keep them in an opaque, airtight container away from heat, light and moisture.
- 04
Start at 1:16
Use 18g coffee to 300g water for one generous cup. Adjust the ratio after you have a dependable baseline.
- 05
Choose filtered water
Good water tastes cleaner. Chlorine and heavy mineral character can make even carefully brewed coffee seem bitter.
- 06
Pour with intention
Move slowly in a gentle spiral, covering the darker spots without flooding the brewer or leaving dry pockets.
Step by step
A better cup in five moves.
Use a scale if you have one. It makes this simple routine much easier to repeat.
- 01
Prep the brewer.
Set the dripper over your mug or server. Rinse the paper filter with hot water, then discard that water. Heat fresh filtered water to 195–205°F.
- 02
Measure and grind.
Measure 18g of coffee for a 300g brew and grind it medium-coarse just before you begin. Level the coffee bed with a gentle shake.
- 03
Bloom the grounds.
Pour about 40–50g of water across all the grounds. Let the coffee swell and release gas for 30–45 seconds.
- 04
Pour slowly and steadily.
Add the remaining water in calm, controlled circles. Keep the water level comfortably below the rim and avoid pouring directly down the filter wall.
- 05
Let it finish, then enjoy.
When the stream slows to a stop, remove the dripper and compost the grounds. Your total brew should take roughly three to four minutes.
Taste, then adjust
Let the cup tell you what to change.
Go a little coarser.
High water temperature, a very fine grind, or too long a drawdown can over-extract the coffee.
Go a little finer.
Fast draining and a coarse grind can leave flavour behind. Make one small change at a time.
Check the pour.
Do not agitate the bed aggressively. A steady, centred pour helps water move through evenly.
Frequently asked questions
Good questions before the next brew.
Why does my pour over taste bad?
Bitterness can mean water was too hot or the grind was too fine. Try a slightly coarser grind and keep water within the recommended range.
Why does it taste burnt?
Long contact with very hot water can over-extract grounds. Shorten the drawdown, use a coarser grind, and avoid pouring boiling water directly onto coffee.
What grind size should I use?
Start medium-coarse, close to sea salt. If the brew races through, go finer; if it stalls or tastes harsh, go coarser.
Is pour over less acidic?
Roast level affects acidity more than the method. Darker roasts generally taste less acidic, while pour over can make a coffee’s bright notes more distinct.
Is pour over smoother than French press?
Usually, yes. Paper filters catch the fine particles and many oils that give French press its heavier body and slight grit.
How can I brew it faster?
A slightly coarser grind drains faster, but do not rush it too far. A balanced cup generally takes three to four minutes from the first pour.
All done
Precision is the point—not perfection.
Start with this recipe, keep your changes small, and pay attention to what you taste. A delicious pour over is simply a routine you learn to trust.
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