How To Grind Coffee For Pour Over? (Best solution)

For pour over coffee, the best grind to use is a medium-coarse grind. A medium-coarse grind will be similar in size to a French press grind but less chunky and will feel slightly smoother. If you are using a cone-shaped pour over, then use a medium-fine coffee grind instead.


What is the grind size for Pour over?

If you love your pour over coffee like us, you will need a medium fine coffee grind size. It’s finer than sand, but not as fine as an espresso grind. Suits these brew methods: Cone-shaped pour-over brewers (e.g. Hario v60, Kalita wave, etc)

How coarse should pour over coffee beans be?

With pour over coffee, you’re going to be right in the middle. You are pouring the water over slowly, but not as slowly as say, an espresso maker. You should start with a medium grind, which will feel sort of like the consistency of regular sand.

How long do I grind coffee beans for Pour over?

Coarse Grind for French Press for 5-10 seconds. Medium Grind for electric drip or most Pour-Over methods is 10-15 seconds. Fine Grind for espresso machines grind approximately 30 seconds.

What grind for Melitta pour over?

For a Melitta pour-over, you’re going to want a medium to medium-fine grind size. Start with a coffee-to-water ratio of 1:17 or 0.7 ounces (1.4 tablespoons) of coffee for a 12-ounce cup.

What is the ratio of coffee to water in a pour over?

As a general rule, we suggest about a 1:17, coffee to water weight ratio. In other words, for the Chemex we use 42 grams of coffee and about 700 grams of water. And lastly, make adjustments! If your coffee tastes weak or sour, you should adjust your grind to make it finer.

Why is my pour over coffee bitter?

Pour-over coffee calls for a medium-coarse grind to ensure proper extraction. Grounds that are too fine will result in over-extracted, bitter coffee; grounds that are too coarse result in under-extracted, sour coffee.

Can you use regular coffee filter for Pour over?

Obviously, you need a pour over brewer. Often called “cones” or “drippers”, these simple devices hold the coffee filter. Sometimes a permanent filter is built into the cone itself, like with our JavaPresse Pour Over Dripper. You then need a mug to catch the draining coffee.

Why is pour over coffee watery?

Pour over coffee makers function most effectively when they are loaded with coffee. If you use a small amount of coffee, the coffee bed will be too small to effectively restrict the flow of the water. Too little coffee grounds will also result in a weaker brew.

Why does pour over coffee taste better?

Flavor. Due to the differences in brewing methods, pour overs tend to have more flavor than regular drip coffee. Since the brewing process typically takes longer, the flavor tends to be more vibrant. This is because the water has more time to pull the flavors and oils from the grounds.

What is the best way to grind coffee beans for flavor?

Try a finer grind, and see if that fixes the issue. If your coffee tastes overly bitter, you may be grinding too finely. A coarser grind may improve your brew. (Brew time and temperature will affect flavor as well.)

How do you grind coffee beans for medium?

For a coarse grind, 8-10 seconds, a few seconds at a time should do nicely. For a medium grind, try short bursts that add to 10-15 seconds, and a fine grind would be a few seconds or more longer. Experiment and have fun.

What grind should I use for a French press?

French press coffee calls for a coarse, even grind. We recommend starting with a 1:12 coffee-to-water ratio. If you’re using 350 grams of water, you’ll want 30 grams of coffee. To start, gently pour twice the amount of water than you have coffee onto your grounds.

What is medium grind coffee?

Medium: A medium grind setting is what many coffee shops will use for a regular cup of drip coffee. Its consistency is very similar to sea salt. Medium Fine: The medium fine grind size is a happy medium between the sizes needed for drip coffee and espresso. Most people will use this size for a pour over coffee.

Everything You Need to Know to Brew Great Pour Over Coffee

Pour over coffee has been widely adopted by the speciality coffee community in recent years, and there is significant debate regarding the best techniques and gear to utilize in this process. This approach isn’t exclusively for contests and speciality coffee shops, as some people believe. The process is simple and uncomplicated, and the result is a great cup of coffee. No matter if you’re a first-time homebrewer or an experienced barista, drip coffee might be a good option for you. View this detailed guide on brewing pour over coffee for more information.

A barista at Linear Coffee Roasters prepares a filter in a Kalita Wave by adding a measured dosage of ground coffee to a filter.

What is pour over coffee?

The pour over method involves running hot water through coffee grinds through a filter to extract the flavor of the coffee. In a carafe or cup, the water is drained through the coffee and filtered through the grounds. Pour over coffee is also referred to as filter coffee or drip coffee, however both phrases can refer to both batch brewers and pour over coffee. Pour over coffee is distinguished by the fact that it is prepared by pouring the water over the coffee by hand. As a result, you may hear it referred to as hand brewing or manual brewing.

Melitta, Chemex, and Other: Introduction to the History of Pour Over Coffee A barista pours water upon a cup of coffee in order for it to blossom.

Why use the pour over method?

When compared to other brewing processes, the pour over method brings forth the most complex flavors. Since it helps the flavors and fragrances of single origin coffees to stand out more clearly, it has become a popular choice. A good filter coffee is free of impurities, transparent, and consistent. Due to the fact that the water is permitted to remove the coffee oils and perfumes at its own steady rate and under its own pressure, this is the case. The filter then collects a large amount of oil, resulting in a clean cup.

  1. The water in immersion procedures becomes saturated whereas the water in a pour over approach is constantly replenished.
  2. “I don’t believe that the process we utilize alters the flavor, but rather the subtleties,” she explains further.
  3. Photograph courtesy of Nick Kean Pour over coffee, on the other hand, presents certain difficulties.
  4. For example, all infusion techniques (including espresso) carry the danger of channeling, which occurs when a stream of water finds an easy way to pass through or around ground coffee.
  5. As a result, it is critical that baristas understand how to pour in such a way that the grounds are uniformly submerged in water.
  6. These machines automate the procedure and can provide results that are more consistent than those obtained by hand pouring.

The article The Specialty Coffee Shops That Prefer Batch Brewers over a V60 has further information. A pour over atMothership Coffee Roastersin Las Vegas by a barista. Photograph courtesy of Nathaniel Soque

What equipment do you need?

Although it may appear that there are an infinite number of possibilities for pour over equipment, you are not need to purchase every piece of it. To get started, you may buy a modest gadget and a few filters, and then gradually add more equipment as you see fit. Chad Wangis is the 2017 World Brewers Cup Champion. “It’s critical to recognize that the cup quality of the final product is far more essential than being technically correct in your recipe or using a V60 over a Clever,” he explains.

  1. A brewing device, often known as a dripper, is essentially a piece of equipment that holds the coffee filter and the coffee grinds.
  2. All three of these items are placed on top of the cup or carafe, and they may appear to be interchangeable.
  3. TheChemexis another common alternative, with its own set of design characteristics that have an affect on the cup’s overall appearance.
  4. Also available online are a plethora of tutorials and hacks for utilizing these gadgets, making it simple to learn how to use them properly and adjust them as needed.
  5. Pouring water into a V60 device at Linear Coffee Roasters in Cebu City, Philippines.
  6. Photograph courtesy of Nathaniel Soque Which is better, paper or cloth?
  7. You may assume that the filter is the least contentious element of the brewing process, but there is really considerable controversy about it.
  8. Paper filters are used in the Chemex, which are 20–30 percent heavier than conventional filters, according to the manufacturer, and are therefore able to hold more suspended oils throughout the brewing process.
  9. Rinse your filter well before using it to avoid this.
  10. Specific filters may be selected at your discretion, but ensure they are compatible with your device before using them.

Bunched-up paper or fabric will obstruct water flow and retain coffee grinds, resulting in a less uniform extraction and worse extraction quality. A Chemex was used to make the coffee, which had a bleached paper filter. Tyler Nix contributed to this article.


You may not believe that scales are necessary, but if you want to make consistently decent coffee, you should think again. Spend the extra money on a digital scale and use it to accurately measure your coffee and water. Knowing exactly how much of each ingredient you used in a successful (or terrible) brew might help you repeat the recipe or alter it to get even better results the next time around. Have you ever noticed speciality baristas pouring water from a little copper kettle and wondered why they were doing it?

  • Yes, it is possible.
  • The most critical issue in this case, as with many other aspects of speciality coffee, is consistency.
  • This aids in the creation of uniform extraction.
  • Kettles with shorter spouts have a tendency to spout a lot of water.
  • More information may be found in How to Make Better Coffee by Keeping Water Temperature Variation to a Minimum A V60 and a Stagg Fellow kettle are used by a barista.
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Which coffee should you use?

So you’ve got your stuff ready, but what do you do next? Using a pour over method, what kind of coffee should you use? When it comes to selecting your beans, there are a few things to consider. It is recommended that you use a light roast coffee for this procedure since it brings out the delicate taste notes and smells of the coffee more. Those beans that have been roasted according to this profile have the brightest color and the most acidic taste profile. In the words of Chad, “Light roasts bring out the most genuine character of the coffee bean.” Naturally, you may use a medium or even a dark roast if you choose, but this brewing process is more compatible to delicate flavors.

  • The size of your grounds has an impact on the rate of extracting minerals.
  • The coffee should have enough surface area to extract before the water filters through and into the cup, but not so much that it under-extracts and produces a bitter cup of coffee.
  • If your coffee is a touch watery or acidic, try grinding it a little finer.
  • Additionally, invest in a high-quality grinder to ensure that your coffee particles are all ground to the same consistency.
  • Do you want to learn how to produce beautiful latte art?
  • World Brewers Cup third-place finisher Stathis Koremtas poses with his trophy after winning the competition in 2017.
  • He also works as a barista at Taf, and he shows me how he makes a V60 coffee there.
  • “We experiment with the temperature of the water.
  • You’ll also obtain the sweetness and cleanliness that you’re looking for in a cup if you do a quick extraction.” Learn more about how grind size may help you brew better-tasting coffee in How Grind Size Can Help You Brew Better-Tasting Coffee.

Coffee grinds are being prepared for brewing. Tyler Nix contributed to this article.

What ratio of coffee to water should you use?

There are many various suggested coffee-to-water ratios out there, but 1:17 (1g of coffee to 17g of water) is a generally regarded decent beginning point for beginners. Make a few brews using this measurement, but make small adjustments to parameters that effect extraction, such as grind size and water temperature, one at a time, until you discover a formula that works for your needs. After that, experiment with different coffee-to-water ratios. If your brew seems to be watery or weak, increase the amount of coffee you use without altering the other variables and taste it to see if it improves.

  1. However, remember to keep track of what you’re adjusting so that you can reproduce your ideal brew after you’ve discovered it.
  2. Use filtered water instead of tap water since tap water might include minerals and pollutants that can alter the flavor.
  3. Learn about the strategies you should be familiar with by reading this article.
  4. Photograph courtesy of Nate Dumlao

Which pouring technique is best?

When you are initially learning to brew with the pour over method, try not to view too many instructional videos on technique. It might get overpowering very soon. Instead, start with something basic. Consistency is key while pouring, and learning how to employ blooming, pulse pouring, and agitation to ensure uniform extraction is essential. Pouring inconcentric circles helps the barista keep the flow of water uniform because many individuals do it. When you become more comfortable with the fundamentals, you might progress to more elaborate approaches or break all the rules.

  1. This is known as the bloom.
  2. Light roasts and freshly brewed coffee are more likely to generate a large bloom than darker roasts and older coffee because they contain more gases.
  3. Allowing the gases to escape will increase your chances of obtaining a consistent extraction.
  4. If you’re drinking 15 grams of coffee, add 30 milliliters of water into the cup.
  5. More information may be found in What is the benefit of having your coffee bloom?
  6. Tyler Nix contributed to this article.
  7. You may play with with the amount of water used and the number of pours.
  8. Additionally, it slightly disturbs the grinds, forcing them to move around and resulting in more equal contact with the water, as previously stated.
  9. Continuous pouring seeks to maintain as consistent a flow and saturation as possible, whereas pulse pouring is designed to be purposely altered.
  10. As a result, different types of pours will have varied affects on extraction and will have varying effects on your brew as a result of this.

More information may be found in the Brew Guide: What is the effect of pulse pouring on extraction? Pouring hot water over a cup of coffee. Tyler Nix contributed to this article.

Simply said, this is a minor disruption of the coffee grinds during the brewing process. It is possible to agitate coffee in a variety of methods, including stirring or swirling the brew. Grounds that have been left “high and dry” on the filter due to channeling are dispersed by agitation. It also helps to break up any dry clumps that may have formed inside the coffee bed. Agitation helps to ensure that all of the grounds are soaked, which helps to ensure equal extraction. Have a look at this.

  1. What does it do to improve the taste of my filter coffee?
  2. Photograph courtesy of Fernando Pocasangre When it comes to making your daily cup of coffee, pour over coffee may be an excellent option that doesn’t have to be complex.
  3. So what are you waiting for?
  4. Make some speciality coffee with your V60, Kalita Wave, or Chemex and unpack your coffee equipment.
  5. Did you like it?
  6. The Optimal Daily Grind Would you want to read more articles like this one?

Pour Over Coffee

Each and every die-hard coffee enthusiast understands that there are several excellent methods to enjoy a fantastic cup of coffee – this is something that they believe in their bones. However, what you may not be aware of is that the type of coffee grind you use may have a significant influence on the flavor of your cup of coffee. For the same reason that not all coffee producing techniques are created equal, your basic counter-top drip coffee maker should not accept the same type of ground coffee beans as your espresso machine, as you might have suspected.

If you are one of them, you may be wondering the same thing.

What Is Pour Over Coffee?

There’s good news! If you decide that pour over-style coffee is your favorite, you may toss out all of your sophisticated coffee makers and start again. In fact, you may toss all of our coffee equipment in the trash. This technique of brewing coffee is as simple as it can be, and thus requires no extra equipment to be successful. The ingredients are as simple as they sound: a cup, a funnel with a coffee filter in it, and coffee grounds, on top of which you gently pour hot water while stirring.

Why Do People Like Pour Over Coffee?

What is it about pour over coffee that draws people to it for their daily fix? Isn’t the fact that people didn’t have to do this the very reason why coffee machines were designed in the first place? If you have the time and want to prepare coffee by hand using the pour over method, you may discover that what others have experienced is correct.

In reality, the coffee produced by the pour over technique is full-flavored, but it also has a degree of complexity that cannot be replicated by coffee that has been processed by a machine, which is why it is so popular.

What Is the Best Coffee Grind for Pour Over Coffee?

You will almost fully determine whether or not you will have a fantastic experience with your pour over coffee based on what sort of grind you choose, which refers to how fine or coarse your coffee beans are ground before they are placed in the filter. You can choose from a wide variety of coffee grinds, ranging from extra-coarse through coarse and moderately-coarse to medium through medium fine to fine to extrafine. Coarse grounds have a texture that is similar to coarse sand, sea salt, or peppercorns, while a medium grind has a texture that is more similar to regular sand, and fine grinds can have a texture that is similar to salt or flour, depending on the grind size.

Because the combination of grind texture and brewing procedure will decide your ability to efficiently extract the coffee taste from the grounds.

In the event that you under-extract (as opposed to going the other way and extracting too little), you may anticipate your coffee to be acidic and sour in flavor.

Determining the Best Grind of Beans for Pour Over Coffee

So, what is the optimal amount of grind for pour over coffee, and why? It’s crucial to note that under-extracted coffee is generally caused by the grinds being too coarse for the amount of time the coffee is brewed. You want to brew coarse grinds for a longer period of time in order to thoroughly extract the flavor. On the other hand, if the grinds are fine, the taste will come out more quickly, therefore you should aim for shorter brew durations instead. When you drink pour over coffee, you’ll find yourself right in the center of everything.

You should start with a medium grind, which will have the consistency of ordinary sand when you squeeze it between your fingers.

In this unique series of blog articles, check back with The Exotic Bean and this area for additional information on the optimal grind for your favorite brewing technique.

Easy Instructions for Pour-Over Coffee: Ratios, Grind Size, Etc.

A great sense of drama may be found in the preparation of pour-over coffee. Like poached an egg instead of boiling it, or creating your own mayonnaise, it may seem frightening at first, but if you learn the method, it becomes a great little luxury to elevate the day’s appearance and make it seem more special. The process of making a wonderful pour-over coffee is not difficult; it simply requires experience. Even the activity itself may be enjoyable and can seem like a particular ritual when you begin to do it on a regular basis.

Pour-over coffee is a favorite among those who prefer their coffee to be cleaner in flavor and lighter in body.

A pour-over preparation involves the extraction taking place in phases.

Eventually, the flavors that will drip into your cup will be extremely potent and acidic (sour, like an unripe banana); The pleasant bitterness that gives coffee some of its complexity will be added in the latter stages of the brewing process, and it will help to balance out the sweetness and fruity qualities that have been developed throughout the process.

And you’ll be able to do it flawlessly in no time, even before you’ve had your morning coffee!

To refresh your memory, here’s our guide to making amazing coffee with any brewer, no matter what kind of brewer you’re using:

Coffee to Water Ratio for Pour-Overs

The first step in making coffee is to perfect your recipe, just like you would with any other preparation. Remember that, in addition to making the cup taste stronger, increasing the amount of coffee in your recipe will make it take longer for the water to trickle through your pour-over coffee machine, which will affect the extraction of your coffee. As a starting point, 1.5–2 grams of coffee per ounce of water should be sufficient—and yes, a scale will always be more precise than a scoop in this situation.

If you’re using a regular measuring spoon, one tablespoon of coffee is about comparable to 7 or 8 grams.)

Basic Pour-Over Coffee Instructions

While you may make pour-over coffee as sophisticated and nerdy as you like, the fundamentals of this method of brewing are simply that: fundamental. You’ll want to start with a cleanfilter (which you can pre-rinse with hot water or not, depending on your preference—some people find that unrinsed filters taste “papery”) and freshly ground coffee, whether you’re using an automatic drip brewer, anOXO Pour-Over with Water Tank(more on how to use this coffee maker here), or a traditional drip-through cone.

  1. 2.
  2. The temperature and quality of the water are equally critical; the water should be between 195 and 205 degrees Fahrenheit.
  3. 4.
  4. 5.
  5. Sixth, add the initial pulse of hot water to your grounds to kickstart the brewing process after around 30 seconds.
  6. 7.
  7. Eighth, depending on your recipe, you’ll want to be putting the last bit of water into the grounds around three minutes—this will let the water to fully soak the grounds and finish trickling through by about 3:30-4:00 minutes.
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Equipment for Making Perfect Pour-Overs

When you’re attempting to keep the stream of water you’re pouring to the grounds under control, the kettle comes in quite handy. When using a typical pour-over dripper, a gooseneck hot-water kettle will be quite beneficial. You may, however, use any type of kettle with the pour-over with water tank brewer because the brewer itself regulates the flow of water into the coffee.

Keep a supply of new coffeefilters on hand for your pour over, and clean your coffee equipment on a regular basis – this is a vital aspect of brewing a delicious cup of pour-over coffee.

Best Grind Size and Brewing Time

When it comes to pour-over coffee, the first and most crucial thing to consider is selecting the proper grind size to produce the best extraction possible. This is because the size of your grinds will dictate how long the water and coffee remain in touch with each other during the extraction (unlike with aFrench press, where the water and coffee are constantly steeping). Depending on the size of the batch, it should take between 3 and 5 minutes to brew the coffee; some of this time will be governed by the grind size, and some will be decided by how fast or slowly the water is put into the coffee.

  1. If your brew is ready in less than 3 minutes, or if it tastes sour and astringent (both symptoms of under-extraction), reduce the grind size a tiny bit, which should cause the water to run through the grinder a little slower.
  2. You want the brewing water to trickle gradually through the coffee grinds, which will result in a coffee that is notably sweeter.
  3. The grind size of your pour-over coffee will most likely need to be finer if your coffee is finished before the three-minute time limit.
  4. Whatever method you use to develop your recipe, try to maintain as much consistency as possible after you have achieved the desired result!

How to Perfect Your Pourover

Despite the fact that pour overs are enjoying their moment in the spotlight, many of our faves have been around for decades. Whatever your level of experience with Bee House brewing or your level of V60 mastery, brewing at your finest demands a few pro advice. Beyond that, always use freshly brewed coffee and modify the grind and quantities to your own preference. To see a complete demonstration, visit our Brew Guide, where we’ll lead you through the process step-by-step.

Rinse and Repeat.

Place your filter in the brewer and rinse it thoroughly with hot water before you begin brewing.

This cleans off the paper residue (which imparts a woodsy flavor), seals your filter, and heats up your brewer all at the same time. The brewing temperature remains consistent as long as everything is warmed up.

Grind right.

When it comes to grinding, there are three important considerations: when, how, and what size. It is critical to grind your coffee just before brewing since freshly ground coffee begins to oxidize and age more quickly as soon as it is ground. It’s also crucial to grind your coffee at the proper setting — the size of your grind particles has an impact on extraction, so getting this right for your technique is critical to achieving the best results. We’ve put together a brief tutorial to grindhere.

Make it clear what kind of brewing apparatus you’re employing in your post.

A hint: placing ground coffee on a sheet of white paper makes it easier to compare the particle size of the coffee.

A blade grinder slices the coffee beans into irregularly sized pieces, resulting in uneven extraction of the coffee flavor.

Perfect Your Pour.

The first pour is referred to as the bloom pour since it is the first to be consumed. The bloom pour thoroughly saturates all of the grounds, which will aid in the extraction process later on. Pour almost double the quantity of water into the coffee and gently mix. This should take between 30 and 45 seconds to complete. Pouring in spirals should be done slowly and steadily to maintain everything equal. A gooseneck kettle is quite useful for precise cooking — avoid bright spots and head toward the dark.

Clean Water Act.

Brew sure you’re not using water to make coffee that you wouldn’t drink yourself. Water that is free of contaminants equals coffee that is free of contaminants. You’ll want your water to be approximately 205 degrees Fahrenheit, or about 30 seconds after it comes to a rolling boil.

Ratio Test.

Maintaining a regular water to coffee ratio can assist you in meeting your dosage. After that, you can make adjustments according on your preferences. As a general guideline, we recommend a coffee to water weight ratio of around 1:17. To put it another way, we use 42 grams of coffee and around 700 grams of water for the Chemex. Last but not least, make the necessary modifications! If your coffee is weak or sour, you should fine-tune the grind to make it more flavorful. In order to avoid a harsh flavor, change the grind to a coarser setting.

We’re here to assist you.

Coffee Science: How to Make the Best Pourover Coffee at Home

Discover more about our review method here. Our editors independently investigate, test, and suggest the finest goods. We may gain a commission if you make a purchase after clicking on one of our links. There appear to be new coffee brewing devices being introduced on a regular basis, but it may be difficult to distinguish between those that are valuable and those that are a waste of money. As a result, it is beneficial to take a step back and attempt to understand how coffee brewing works and how different brewing equipment differs.

In this lesson, we’ll look at the physical and chemical processes that go into making coffee, starting with one of the most straightforward (and more popular) methods: the pourover technique.

Pourover brewing is the process of pouring water over and through coffee grinds in order to extract the coffee tastes into your cup or serving vessel at the most fundamental level.

We need go a few steps deeper, though. All coffee brewing methods require the same three main phases: wetting, dissolving, and diffusing the coffee grounds. Each phase is interconnected with the others, and they all have an impact on the following phase in some significant manner.

Why Pouring is Different

Instead of reusing the same water for each cup of coffee, pourover coffee continually replaces the liquid around the coffee grounds with new, fresher water. This facilitates a speedier and more efficient brewing process. On the other hand, that fresh water has a propensity to remove more from the ground’s top layers than it does from the ground’s deeper layers. To compare, think of the process as frying cubed potatoes in a very hot pan. When compared to a colder pan, your potatoes will cook more quickly, but there is a chance that you will overcook them, especially on the outsides of the potatoes.

The total reaction rate of our mini coffee chemistry set is influenced by the temperature and water quality (hotter, cleaner water generally means faster).


Wetting is exactly what it sounds like: you take a dry cup of coffee and add water to make it wet. The reason you need to think about it as a phase rather than a single step is that it is not as straightforward as it appears. Carbon dioxide gas is produced during the roasting of coffee beans (you didn’t suppose coffee beans were born brown, did you?) and is one of the most significant byproducts of the process. For lighter roasted coffees, the carbon dioxide is physically trapped inside the cell structure of the coffee bean, and it slowly leaches out over a period of several weeks.

  1. It is because of this characteristic of dark roasts (coffee roasted through the “second crack” phase) that I am providing you with the suggested brewing specs below: brewing darker roasts is more efficient than brewing lighter roasts.
  2. However, because carbon dioxide gas is escaping, water is unable to reach the atmosphere.
  3. In the event that you opened your store for business at the same time as a panicked fire drill was taking place, you may find yourself in a sticky situation.
  4. You’ll want to add just enough brewing water to moisten all of the grounds before stopping and let the gas to escape for around 30 seconds or so while you’re starting your pourover brew.


There is a striking resemblance between the term “dissolution” and the word “dissolve,” and that is exactly what it is about. Once the coffee grinds have been thoroughly wetted, the hot water will dissolve the solubles (also known as solutes) that have accumulated in the coffee beans’ cells. In order to make an excellent beer, you need to cease brewing at at the right time. A large part of what makes excellent coffee brewing challenging is that the complex mix of organic molecules in coffee contains both pleasant and disagreeable types of organic compounds.


Diffusion is the process of taking that dissolved substance and transferring it out of the coffee grinds by the use of a phrase you may not have heard since elementary school: osmosis. Due to the semi-permeable membranes found in our coffee grounds’ cell wall constructions, osmosis pressure is used to force the brew out of the highly concentrated chambers of the coffee grounds and into the more watery surrounding environment.

Timing and Adjustments

Insoluble cellulose constitutes the majority of the roasted coffee bean’s bulk, accounting for approximately two-thirds of the bean’s total mass. In addition, one-third of it is soluble in water. The beneficial material makes up the majority of that soluble third, which includes different organic acids and sugars in particular. The remaining molecules are longer-chain compounds that we connect with astringent and bitter flavors, among other things. At the 19-20 percent extraction stage, we tend to discover the best flavor balance.

  • If you eat more than that, you’ll notice that the astringent and bitter flavors begin to take over.
  • Your coffee brew will be successful or unsuccessful depending on how well you time it.
  • It is possible that certain pieces (the finest grinds, which we refer to as “fines”) will reach the nasty-flavor threshold before the larger sized grounds since the grind sizes are not consistent.
  • The addition of more coffee or finer-ground coffee will result in a slower flow, and the contrary is also true in some cases.
  • However, how rapidly the water drips through your coffee bed is determined by how much the coffee bed itself slows the flow of water through it.
  • One of the disadvantages of pourover brewing is that the flow of liquid is so tightly related to both the grind size and the depth of the coffee bed.
  • While pourover brewing does not necessitate the use of a particular pouring kettle, a small outlet makes it simpler to maintain control over the brewing process.
  • An narrow-spout kettle allows you to have more control over the water flow and direct it exactly where you want it to go.
  • It is possible to reduce your effective brew temperature by 5°F or more by allowing your coffee bed to dry out.

A greater temperature expedites the chemical processes, and while it is technically possible to have too much heat in your brewing water, you will be OK in the majority of cases.

Try it at Home!

Insoluble cellulose constitutes the majority of the roasted coffee bean’s bulk, accounting for approximately two-thirds of the bean’s mass. The remaining third is soluble in water and may be recycled. The beneficial material makes up the majority of that soluble third, which includes organic acids and carbohydrates in different forms. The remaining molecules are longer-chain compounds that we connect with astringent and bitter flavors, among other flavors. At the 19-20 percent extraction stage, we tend to discover the greatest taste balance.

  • The astringent and bitter tastes will begin to dominate if you eat any more than that.
  • Your coffee brew will be successful or unsuccessful depending on when it is made.
  • It is possible that certain pieces (the finest grounds, which we refer to as “fines”) will reach the nasty-flavor stage before the larger sized grinds since the grind sizes are not consistent.
  • The addition of more coffee or finer-ground coffee will result in a slower flow, and the contrary is also true in some instances.
  • However, how rapidly the water drips through your coffee bed is determined by how much the coffee bed itself slows the flow of water through your coffee table.
  • One of the disadvantages of pourover brewing is that the flow of liquid is so tightly related to both the grind size and the depth of the bed of the brewer.
  • However, while you aren’t need to use a particular pouring kettle for this method, a small spout makes it much more difficult to lose control of the brewing process.
  • Using a kettle with a small spout allows you to maximum control and direct water exactly where you want it.
  • It is possible to reduce your effective brew temperature by 5°F or more by allowing your coffee bed to dry out.

A greater temperature expedites the chemical processes, and while it is technically possible to have too much heat in your brewing water, you will be OK in the vast majority of cases.

Pour Over Coffee Guide

With 1.6–2 grams of coffee per fluid ounce of water, this method yields roughly 17 ounces (500 grams) of brewed coffee from one cup of coffee beans.

  • Freshly roasted whole bean coffee (around 30 grams) Scale
  • Grinder (burr grinders are recommended for uniformity and performance)
  • And a grater. Pour into the brewer*
  • Filter that is appropriate
  • A carafe to put the brew in
  • Kettle
  • Hot water (195–205 degrees Fahrenheit)
  • Timer
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*Do not fill the dripper or brew basket with more than 1/2 – 1/3 of the total amount of ground coffee to guarantee enough coffee/water interaction. The whole brewing time should be between 3 and 4 minutes.

Let’s Brew This!

1. Boil and then allow 500 grams of water to cool before using. To guarantee proper fit, crease the corners of the paper filter in opposing directions to ensure that it fits. Then, insert the filter into the dripper. 3Rinse the paper filter thoroughly (to avoid the flavor of paper) and discard the water used for rinsing. 4Place the dripper on the carafe’s rim. 5Weigh and grind the coffee beans (grind to roughly the size of granulated table salt) 6Pour ground coffee into the filter, making sure the coffee bed is evenly distributed.

9 Pour the remaining water slowly.

Pouring along the borders of the coffee bed should be avoided.

The guide to a proper pour over (with GINA)

If we’re talking about brewing procedures, we all have our own preferences. But, let’s be honest, pour over coffee will almost certainly be at the top of every speciality coffee enthusiast’s list. It just extracts the maximum amount of flavor from a fantastic bean. Given the high volume of inquiries we receive on pour-over preparation, we decided to provide you with a step-by-step tutorial to making a delicious cup of coffee. Ready? Let’s get started! 1. MAKE SURE EVERYTHING IS READY Preparation is essential in life, as it is in everything else.

Here’s everything you’ll need to get started:

  • The following items are required: GINA
  • Grinder (not required if you use pre-ground coffee)
  • Water kettle
  • Paper filter (you may also use a metal cone or a cloth filter)
  • GINA Smart eliminates the need for a scale. Timer (which is not required with GINA Smart)

Our pour-over coffee is brewed using theGINA Smart Coffee Instrument, which has a built-in scale and timer in the GINA app, which we use to make our coffee. It is not necessary to use an additional scale and timer if you are using GINA. Isn’t that interesting? 2. PREPARE TO GRIND YOUR COFFEE You can also use pre-ground coffee (you can obtain GOAT STORY coffee as well), and we won’t criticize you for doing so. However, using freshly ground coffee will ensure that you get the most out of your cup of joe.

  • Pour-over coffee will brew best when the grind is medium to coarse, but you may experiment with finer or coarser grinds (interested in learning about other types of grinds?
  • Coffee does not appreciate the taste of boiling water.
  • By doing so, you will be able to rinse paper dust from the filter while also warming up your brewer and coffee pitcher at the same time.
  • 5.
  • The GINA app has a fixed coffee-to-water ratio of 1:15, which is a good starting point.

However, you have complete control over it.

If you like your coffee to be stronger and more complex, use a lower ratio such as 1:12, or even 1:10.

A water-to-coffee ratio of 1:15 indicates that you are using 15 measures of water for each measure of coffee.

To obtain the 1:15 ratio, you’ll need 225g (equivalent to ml) of water to start with.

Let’s get this party started!

Place an amount of coffee equal to two times the weight of your ground coffee in the middle of your ground coffee and make sure that all of the coffee is completely soaked.

This is referred to as “blooming the coffee.” As the coffee is brewed, you’ll be releasing carbon dioxide into the atmosphere.


Nevertheless, a typical recommendation is to begin in the middle of the funnel and work your way out to the edges in a circular or spiral motion.

Initially, beginners will not notice much of a difference, and over time, you will develop a preferred pouring style.

This will result in a stronger and more intense cup of coffee.

ALLOW IT TO DRIPM Most pour over recipes ask for drip periods ranging between 2 and 3 minutes, which is reasonable.


After the coffee has dropped out of the funnel, grab the pitcher of coffee and swirl it around to get a nice whiff of the beans within.

TIP: Try sipping your coffee at various degrees to see which one you like. When the temperature drops, you’ll undoubtedly notice a noticeable shift in the flavor of the food. Now your pour-over coffee is ready to drink. Congratulations! Take pleasure in it!

Pro-Tips: How to Dial In the Grind — Blue Bottle Coffee Lab

We spoke on the necessity of a perfect grind on your coffee a while back, even going so far as to propose certain grinders to get you started on your morning ritual. Today, we’d want to provide some assistance in the event that you’ve invested in a burr-style grinder but are having difficulty “dialing in” the grind setting.

A Task to Master

This word, “dialing in,” refers to a process that is definitely important in order to make a good cup of coffee. It simply refers to the process of determining the optimal grind setting for a certain coffee and a specific brewing procedure. Due to the fact that each coffee is composed of beans of varied sizes and densities, as well as the fact that moisture levels continue to fluctuate after roasting, this seemingly basic quest is made more difficult. Dialing in the grind size is analogous to tuning a radio station’s frequency to the clearest signal.

  • Over- or under-extracted coffee will result from slight departures from this “sweet” zone, such as using ground coffee that is either too fine or too coarse in the first place.
  • After being hired, newbaristas undergo weeks of training to acquire appropriate technique and how to taste their way to a dialed-in grind before working in the shop.
  • If you experiment with different approaches, you may experience some failure.
  • If you are interested and brave, the world of coffee may be an enthralling place to be.

Pro-Tips for Dialing In the Grind

Do you recall the scientific method? In order to determine how one step in your coffee routine influences the completed cup, make sure to keep every other stage of your brew process the same as you did in your experiment. The variable in this situation is the size of the grind. The temperature of the water (it should be between 195°F and 205°F), the amount of coffee used, and the procedure used should all be consistent from cup to cup.

2. Start at the setting you last used.

New to dialing in and unsure where to begin on the grinder? Look no further. Make your first cup of coffee using the grind setting that you used last time. A excellent place to start with a new grinder is on the middle setting of the grinder’s range, assuming the grinder is brand new. Because the blades will be exceptionally sharp, a new grinder may require a few more attempts than an older one.

3. Keep the variation between grind settings small.

Prepare coffee for two more cups after you’ve prepared one cup at what we’ll refer to as the “baseline” setting. The coffee for the second cup should be somewhat finer and slightly coarser than the baseline cup.

Minute differences make a significant effect, thus only one or two numbers (also known as “steps”) should be changed on the grinder to get the desired grind. As an example, if your first cup is ground at step 20, then the remaining cups should be ground in steps 19 and 21.

4. Identify your own preferences.

Take a time to consider your own personal taste preferences before beginning to sample the coffee. Those who favor darker-roasted mixes, as well as those who enjoy dandelion greens and alcoholic bitters, have a higher tolerance for bitterness than others. Over-extraction will either be more difficult for you to identify or your threshold for detecting it will be greater. Single origin coffee, particularly from East Africa, as well as a preference for sour or citric foods, may indicate a stronger tolerance for “brightness,” or acidity, and hence a higher tolerance for under-extracted coffee.

5. Taste the coffees, noticing where the flavors hit in your mouth.

A side-by-side comparison is now here, and you’ve been looking forward to it. Slowly and carefully taste each of the coffees. Take note of where the tastes of the coffee settle in your tongue. In search of a coffee whose inherent sweetness is completely apparent, as well as the right development of acidity to balance off the sweetness. The coffee is under-extracted and the grounds are too coarse if you notice that it tastes unpleasantly sour and that the taste strikes the sides of your mouth and tongue, causing you to pucker.

This indicates that the coffee has been over-extracted and the grounds have been crushed too finely.

5. Beware: Blends and single origins present in slightly different ways.

Furthermore, in addition to the descriptions listed above, blends and single sources each convey off-flavors in a unique way. Unripe fruit, for example, has a flavor that is lacking in an under-extracted mix since it is on the edge of bursting with flavor. A mix that has been over-extracted may have a burned sugar flavor. A single origin that has been under-extracted tastes empty as well, but with the addition of sourness. Single origins (depending on the place of origin and roast level) are seen as “sour” or “acidic” by certain persons regardless of the roast level.

A single origin that has been over-extracted is similar to a black tea that has been over-brewed and is full of harsh tannins.

6. Be open to brewing more than one test-batch.

You should brew another test batch using your favourite coffee as the “baseline” cup if, after your first three samples, you feel like you’re coming closer to the sweet spot but haven’t quite reached it yet.

7. If you’re buying a bag of whole beans at acafe, rely on a barista’s expertise.

Visual aids may be quite helpful in orienting yourself. Ask a barista (who isn’t too busy) to grind a small amount of your purchased coffee to the approximate grind size required for the brew technique you want to use.

8. Be patient; you’re building a new skill.

The coffees we offer in our cafes are dialed in by our baristas every morning because we want to provide the coffees with the greatest amount of clarity possible. You don’t have to travel this far if you’re at home.

Carry on with your search of clarity as far as you want it to go. We promise, though, that learning this fundamental skill will make your morning coffee ritual even more delicious—almost as if you had a personal barista in your own home to assist you.

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