Brew guide · Pour-over ·

Pour-over at home: a simple recipe to start with

Pour-over looks precise, and it is, but you only need a few numbers to get a great cup. This recipe makes one mug and works with most cone drippers.

What you need

  • A dripper and a paper filter (for example the Varia FLO)
  • A scale that weighs in 0.1 g (for example the Varia AKU Pro)
  • A kettle, ideally with a gooseneck spout
  • A grinder and freshly roasted coffee

The recipe

  • Coffee: 15 g
  • Water: 250 g, just off the boil (about 92–96 °C)
  • Grind: medium-fine, a bit finer than coarse sand
  • Total time: about 2:30–3:30 minutes

Step by step

  1. Rinse the filter. Put the paper in the dripper and pour hot water through it. This removes the paper taste and warms everything up. Throw that water away.
  2. Add the coffee. Grind 15 g, pour it into the filter, shake gently so the bed is flat, and set the scale to zero.
  3. Bloom. Start a timer and pour about 40 g of water, just enough to wet all the coffee. Wait 30–45 seconds. Fresh coffee will bubble as it releases gas.
  4. Pour in stages. Pour slowly in small circles to 150 g, pause for a few seconds, then continue to 250 g. Avoid pouring directly onto the paper.
  5. Let it drain. Give the dripper a gentle swirl so the bed settles flat. The water should be through after about 2:30–3:30.

Make it taste better

  • Sour or thin? Grind finer, or use slightly hotter water.
  • Bitter or dry? Grind coarser.
  • Too strong or too weak? Keep the grind and change the amount of water: less for stronger, more for lighter.

Change one thing at a time and write down what you did; that is the quickest way to your own recipe.

Questions about grind size or gear? Start a chat with our coffee team, day or night.

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