Questions
Pour-over FAQ
Short answers to the questions that come up most. The numbers are starting points; your beans and your taste get the final say.
What coffee-to-water ratio should I use?
Most pour-over recipes fall between 1:15 and 1:17 by weight. 18 g of coffee to 300 g of water (about 1:16.7) is a good place to start. Use less water for a stronger cup, more for a lighter one.
What water temperature is best?
Roughly 90–96°C (194–205°F), just below boiling. Light roasts usually do well at the hotter end and dark roasts at the cooler end. Without a thermometer, let a boiled kettle rest for about 30 seconds.
What is the bloom, and why does it matter?
Freshly roasted coffee holds carbon dioxide. Pouring a small amount of water first, about two to three times the coffee's weight, lets that gas escape for 30–45 seconds. Then the rest of the water can reach the grounds evenly instead of being pushed away by bubbles.
Do I need to rinse the paper filter?
It's optional but recommended. Rinsing with hot water removes papery flavours and preheats the dripper and server. Pour the rinse water away before adding coffee.
Do I really need a scale?
You can brew without one, but a scale makes results repeatable. Scoops vary a lot with roast level and grind; grams don't. A basic kitchen scale that reads to 0.1 g is enough, and one with a timer is handy.
How fresh should the beans be?
Coffee usually tastes best from a few days to about a month after its roast date. Very fresh coffee blooms heavily; older coffee barely bubbles and tastes flat. Store beans sealed, away from light and heat, and grind just before brewing.
Can I use pre-ground coffee?
Yes. Buy it ground for pour over or filter, and keep it sealed. It loses aroma much faster than whole beans, so a grinder is the biggest single upgrade for flavour.
Why is my brew taking so long to drain?
Usually the grind is too fine, or there are lots of fine particles clogging the filter. Too much stirring also pushes fines to the bottom. Try a slightly coarser grind and gentler pours. The grind guide has more.
What water should I use?
Coffee is about 98% water, so water that tastes good on its own makes better coffee. Filtered tap water works well for most people. Avoid distilled or very soft water, which tends to taste flat, and very hard water, which mutes flavour and scales up kettles.
Does it have to be a V60?
No. Any cone or flat-bottom dripper works on the same principles. Flat-bottom drippers such as the Kalita Wave tend to be a little more forgiving and often use a slightly coarser grind.