Pour-over
V60 dripper
A cone with a paper filter: you pour water in a thin stream in circles, and the coffee runs through into a carafe or a cup. The paper holds back oils and fines, so the cup comes out clean and bright.
While the timer runs, the screen stays on. Brewing progress is kept on this device, so you can reload the page.
- 16 gcoffee
- 250 mlwater
- 1:16ratio
- 90–96 °Cwater
- medium-finegrind
- 3:00time
- BloomPour 31 ml — twice the weight of the coffee — and wet all of it
- PauseThe coffee releases gas — about 30 seconds
- First pourSlowly, in a spiral, up to 138 ml on the scales
- PauseLet the level drop a little
- Second pourUp to 250 ml, into the centre and in circles
- DrawdownThe water runs through the coffee; about 3 minutes in all
- DoneRemove the dripper, swirl the carafe and pour
A recipe is a starting point: you tune the taste with the grind and the ratio. Coffee for this method — on request
How it works
Pour-over is the most transparent method: water passes through the bed of coffee once, and the grind, the temperature and the way you pour decide everything. That is why people love it for light roasts and arabica, where acidity and aromas matter.
First the bloom: water weighing twice the coffee, to wet it and let the carbon dioxide out. Then a few pours up to the target weight. All of it runs through in about 3 minutes.
The SCA Golden Cup ratio is about 55 g of coffee per litre of water, that is 1:18; Hario’s basic recipe comes out at about 1:14 — fuller.
What you need
- A dripper and a paper filter
- 15–16 g of coffee, ground a little finer than medium
- 250 ml of water at 90–96 °C
- Scales and a gooseneck kettle
Tips
- Rinse the filter with boiling water: the paper taste goes, and the dripper warms up.
- Pour into the centre and in a spiral, not onto the walls of the filter.
- If the brew takes longer than 4 minutes, grind coarser; faster than 2.5, finer.
Beans for your method
Vietnamese coffee ground for the phin, cezve, pour-over or espresso — for home, café or office. One request, one answer.