How to Brew Pour Over Coffee: A Step-by-Step Guide
There's a reason pour over has become the go-to method for specialty coffee lovers: it gives you complete control over every variable, and the result is a clean, bright, nuanced cup that lets the bean do the talking. At The Wholly Roast, our small-batch, single-origin coffees were practically made for this method.
What You'll Need
- Pour over dripper (Hario V60, Chemex, or Kalita Wave)
- Paper filter
- Gooseneck kettle
- Kitchen scale
- Freshly ground coffee
- Filtered water
The Ratio
Use a 1:15 to 1:17 coffee-to-water ratio. For a 12 oz cup, that's about 22g of coffee to 330ml of water.
Grind Size
Medium-fine — similar to table salt. Too coarse and you'll get a weak, watery cup. Too fine and it'll be bitter and over-extracted.
Water Temperature
195–205°F (just off the boil). Lighter roasts can handle the higher end; darker roasts do well slightly cooler.
Step-by-Step Brew
- Rinse your filter with hot water and discard the rinse water.
- Add your ground coffee and give the dripper a gentle shake to level the bed.
- Start your timer and pour just enough water to saturate the grounds (about 2x the weight of coffee). Let it bloom for 30–45 seconds — this releases CO₂ and primes the grounds for even extraction.
- Pour in slow, steady spirals from the center outward, keeping the water level consistent. Aim to finish all pours by 2:30–3:00 minutes.
- Let it drain completely. Total brew time should be 3:00–4:00 minutes.
Which Roast Works Best?
Pour over shines brightest with lighter roasts, where the method's clarity highlights floral, fruity, and tea-like notes. Try our Light Roast Coffee for a pour over that tastes like the origin intended. If you prefer something with more body and sweetness, our Medium Roast Coffee is a beautiful middle ground.