Pour-over coffee is one of the simplest ways to make a bright, balanced cup at home. It gives you control over the grind, water, and brewing time, so a few small adjustments can make a big difference. This guide walks you through a reliable pour-over recipe and the easiest ways to improve it.

What you need

• 20 g of freshly roasted coffee
• 320 g of filtered water
• A pour-over dripper and paper filter
• A digital scale and timer
• A burr grinder, such as the Blade R3 Manual Grinder or M1 Manual Coffee Grinder

A 1:16 coffee-to-water ratio is a great place to start. If you prefer a stronger cup, try 22 g of coffee with 320 g of water. Consistency matters more than chasing a single perfect number.

Our pour-over recipe

1. Heat the water

Heat your water to around 92–96°C. If you do not have a thermometer, bring the kettle to a boil and let it rest for about 30 seconds.

2. Prepare the filter

Place the paper filter in the dripper and rinse it with hot water. This removes papery flavors and warms your brewing vessel. Discard the rinse water before adding coffee.

3. Grind the coffee

Use a medium-fine grind, roughly similar to table salt. Grind just before brewing to protect the coffee’s aroma. If the brew finishes too quickly and tastes thin, grind finer. If it takes too long and tastes bitter or dry, grind coarser.

4. Bloom the coffee

Add 20 g of coffee to the filter and gently shake the dripper to level the bed. Start your timer and pour about 50 g of water, making sure all the grounds are wet. Wait 30–45 seconds while the coffee blooms.

5. Pour in stages

Continue pouring slowly in small circles, avoiding the very edge of the filter. Bring the total water to 320 g by around 2 minutes. A steady pour helps keep extraction even.

6. Let it draw down

The full brew should usually finish in about 2:30–3:30. Remove the dripper, swirl the brewed coffee gently, and enjoy.

How to adjust the taste

Your cup is the best feedback. If it tastes sour, sharp, or underdeveloped, try a finer grind, hotter water, or a slightly longer brew. If it tastes bitter, harsh, or overly dry, try a coarser grind, cooler water, or a shorter brew.

For a clean, expressive starting point, try a filter coffee such as Burundi Geisha Filter or Kenya AA Nyeri Filter. Different coffees respond differently, so keep notes on your dose, grind, water, and brew time.

The most important habit

Change one variable at a time. Keep your recipe steady, then adjust the grind first. Once you find a brew that tastes sweet and balanced, repeat it. Great pour-over coffee is less about complicated equipment and more about fresh beans, a consistent grind, and a little attention.

Ready to brew? Explore our Burundi Geisha Filter, Kenya AA Nyeri Filter, and manual grinders to build your setup.