How to Brew the Perfect Pour-Over

Pour-over is one of the best ways to experience specialty coffee. It’s simple, forgiving, and produces a clean, flavorful cup that highlights the best qualities of the bean.

What You’ll Need

• A pour-over dripper (V60, Kalita Wave, or Chemex)
• Paper filters
• A gooseneck kettle
• A kitchen scale
• Fresh coffee (we recommend The Anchor or My Afternoon Buddy)
• A timer

The Recipe

We use a 1:16 ratio — 20g of coffee to 320g of water.

1. Heat water to 205°F (96°C)
2. Grind coffee to a medium-fine consistency (like table salt)
3. Rinse the filter with hot water to remove paper taste and preheat the dripper
4. Add coffee to the filter and level the bed
5. Bloom — pour 40g of water over the grounds and wait 30 seconds
6. Pour in circles — slowly add water in concentric circles, keeping the water level consistent
7. Total brew time should be about 3:00–3:30

Tips

• Freshness matters — use coffee within 2–4 weeks of the roast date
• Consistency is key — use a scale every time until the ratios become second nature
• Adjust your grind — if the coffee tastes sour, grind finer; if it tastes bitter, grind coarser