How to make pour-over coffee

Pour‑over highlights balance through precision and pacing.

What you’ll need 

• Gooseneck kettle 
• Scale 
• Pour‑over cone 
• Pour‑over filter 
• Tablespoon 
• Mug 
• 25 grams whole bean coffee, coarse ground (such as Pike Place Roast) 
• 450 grams hot water at 205°F 

Water-coffee ratio 

• 10 grams (2 tablespoons) coarse-ground coffee per 180 grams (6 fluid ounces) of hot water 

Directions 

1. Prepare: Place a filter in the pour-over cone, making sure to match the filter to the shape and size of your cone.  

2. Preheat the cone: Thoroughly wet the filter with hot water. Discard the water. 

3. Add coffee: Add 10 grams of ground coffee for every cup (180 mL, 6 fluid ounces) of water. Even out the grounds and set the scale to zero. 

4. Pour: Pour hot water (near boiling, about 200 degrees) to soak the grounds. Stop pouring once all the grounds are saturated. 

5. Bloom: Wait 10-30 seconds for the coffee to bloom for the fullest flavor. 

6. Pour: Slowly pour the remaining 210 grams water in a pencil-thin stream over the grounds, starting in the center of the brew bed and spiraling outward until all the water has been poured. 

7. Brew: Let the coffee drip into the vessel below.  

8. Serve: Once brewing is complete, discard filter and remove cone. Enjoy! 

Barista tips 

• Not using a scale? Brew a great pour-over using 2 tablespoons of coffee per cup (6 fluid ounces, 180 mL).