How to Brew a Pour Over

Pour over might sound like a fancy method, but it’s one of the easiest (and most rewarding) ways to brew coffee at home. All you need is a little practice, the right grind, and a slow hand with the kettle. Once you get it down, you’ll have full control over your cup — from brightness to body.

Whether you’re using a Hario, Kalita Wave, a Melitta cone, or even a Chemex, this brew guide will set you up for success.

What You’ll Need

A pour-over brewer (any style will do)

Paper filter

Gooseneck kettle (recommended)

Optional: scale and timer

12 oz / 350 ml hot water (198–205°F)

0.75 oz / 21 g medium ground coffee (Need it pre-ground? We’ve got you.)

Step-by-Step

1. Add Filter & Grounds

Place your filter in the brewer, then add your ground coffee. Give the brewer a gentle shake to level the bed — this helps the water extract evenly across the grounds.

2. The Bloom

Start your timer. Pour just enough hot water (about double the weight of your coffee — ~45g) to saturate all the grounds. You’ll see bubbles — that’s CO₂ releasing from fresh coffee.

Let it bloom for 45 seconds.

3. The Pour

Now pour the rest of your water slowly, in a steady spiral motion. Start in the center and work outward, keeping the flow smooth. Don’t rush it — this is where your brew takes shape. Pause as needed if the brewer starts to fill up.

4. Let It Finish

Once you’ve added all the water, let it drip. Total brew time should land between 2:30–3:30. If it’s running too fast, try a finer grind next time. Too slow? Go coarser.

5. Enjoy

Remove the brewer when the dripping slows and you can see the bed of grounds. Compost your filter and rinse your gear. Sip and enjoy.

Pour Over FAQs

What grind size is best?

Medium-fine — think sea salt. Not too powdery, not too chunky.

How much coffee do I need?

Use a 1:16 ratio — one gram of coffee for every 16 grams (or ml) of water.

What’s the right water temp?

Between 198°F and 205°F. About 30 seconds off boil works well. 

Do I have to use light roasts?

Nope. Lighter roasts tend to shine with pour over, but use whatever coffee you love.

Bonus Tip

Like dialing in your fly rod or seasoning a cast iron pan, pour over brewing just gets better with repetition. Take notes, make small tweaks, and enjoy the process.

Need beans that shine in a pour over? Check out our current single-origin lineup — fresh, seasonal, and roasted with intention.