Do I really need a gooseneck kettle?

Strongly recommended. The slow, controlled pour is what makes pour-over work — a regular kettle gushes too fast and channels through the bed.

What's the difference between V60, Kalita, and Chemex?

V60 is fastest and brightest. Kalita Wave is more forgiving (flat-bottom geometry). Chemex uses thicker filters for the cleanest, almost tea-like cup. Start with whichever you can borrow.

Can I use pre-ground coffee?

You can, but pour-over is where freshly-ground really matters — the difference is dramatic. A $40 hand grinder is the best upgrade you can make.

Clean · bright · nuanced

Pour Over brew guide.

Difficulty: Intermediate
Time: 3–4 min
Ratio: 1:16
Grind: Medium-fine
Water: 200°F / 93°C

Overview

Pour Over is the cleanest window into a coffee's true character. The slow, even saturation lets the brightest acids and most delicate flavors come through unimpeded — which is why it's the gold standard for tasting single-origin lots.

Best beans for Pour Over

Light to medium-roast single origins. African coffees (Ethiopia, Kenya, Rwanda) shine especially — their fruit-forward complexity is what pour-over was built for.

Shop beans for Pour Over

Gear up

Equipment you'll need.

V60, Kalita Wave, or Chemex dripper
Paper filters
Burr grinder
Gooseneck kettle (for slow, controlled pour)
Digital scale
Timer (most kitchen scales include one)

The method

Step by step.

1
Bring water to 200°F (93°C). While heating, weigh out 22g of beans for a 12oz / 350g cup.
2
Place a paper filter in your dripper and rinse it with hot water — discards the papery taste and pre-warms the brewer.
3
Grind beans to medium-fine (table salt texture). Add to the rinsed filter.
4
Tare your scale to zero with the dripper on top. Pour ~50g water in a slow circle to bloom — wait 30 seconds.
5
Slowly pour water in concentric circles, working out from the center. Aim to hit 350g total at around the 2:30 mark.
6
Total brew time should land between 3:00 and 4:00. If it's faster: grind finer. If slower: grind coarser.

Troubleshooting

Common mistakes & fixes.

Brew is sour or weak
Fix: Grind finer, or pour slower so total contact time hits 3+ minutes.
Brew is bitter or harsh
Fix: Grind coarser, or use water at 195°F instead of 200°F.
Channeling (water punches through one spot)
Fix: Pour in slow concentric circles, not a single stream. Pre-wet the bed evenly during bloom.
Tastes flat / no flavor
Fix: Use fresh-roasted beans (within 4 weeks of roast). Stale beans make flat brews no matter the technique.

From our roasters

Pro tips.

Bloom for 30 full seconds before the main pour — fresh coffee releases CO₂ that will block extraction otherwise.
Pour height matters: hold the kettle ~6 inches above the bed for an even saturation.
If your brew is consistently fast, your grind is too coarse. Too slow, too fine. Adjust one variable at a time.

Brew it with these