How To Do Pour Over Coffee? (Question)

Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated, even if you need to add a little water. The pour should take about 15 seconds.


How much coffee do you put in a pour over?

How much coffee do you use for a pour over? You’ll want to use about 29 grams of coffee beans, or about two scoops of coffee beans for a single cup of pour over coffee. You can experiment with more or less coffee to find your perfect amount.

Can you make pour over coffee at home?

Pour-over coffee is a manual, not a push-button, process. It requires your assistance to prepare the water, grind the beans and pour the water. The beans also should be roasted on the lighter side, so you can taste more than the bitter, ashtray dump of burned coffee. You must pay attention to your water, too.

How does pour over coffee work?

Pour over coffee brewing involves pouring hot water over coffee grounds. Gravity then takes over, draining the water through the grounds, out the bottom of the cone, and into your mug—voila, coffee! Wait!

How do you make 2 cups of pour over coffee?

If you dig around enough, you’ll find varying recommendations on the ratio of coffee to water. I’ve worked this recipe for a number of years and end up using 1g of coffee to 16ml of water. So for a pot of coffee that yields about 2 big cups (250ml each), you’d use 32g of coffee + ~500ml water.

Can you make pour over coffee without a gooseneck kettle?

You will need to boil water, but it doesn’t necessarily have to be a goose-neck kettle. Simple electric kettle or even an old teapot will do, as long it has a nice spout.

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.

What is Filter ground coffee for Pour over?

The pour over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a carafe or mug. Pour over is also known as filter coffee or drip coffee, although these terms also include batch brewers.

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.

What is the method of pouring water over ground coffee beans called?

Pour Over/Drip: Coffee Cone One of the oldest, simplest, fastest and cheapest ways to brew coffee is the drip method using a coffee cone and paper filter. Hot water is poured evenly over coffee grounds in a paper filter. With gravity, the brewed coffee drips slowly and directly into a cup or pot.

What grind is best for Chemex?

What is the ideal Chemex grind size? Use a medium-coarse grind (leaning more towards the coarse side), similar to the consistency of sea salt. The Chemex coffee maker is beautiful, yet unforgiving.

Is pour over coffee the same as drip?

The pour-over coffee method is similar to the drip method, in that you saturate coffee grounds with water and collect the liquid as it passes through a filter. However, one of the main problems with the drip method is that you have little control over how the machine brews the coffee.

How do you do a Starbucks pour over?


  1. Place the filter into the pour-over cone.
  2. Preheat the cup & cone.
  3. Add fine ground coffee.
  4. Slowly pour a small amount of water onto the grounds.
  5. Let the coffee bloom.
  6. Slowly pour water in a pencil-thin stream.
  7. Watch the coffee drip.
  8. Remove the pour-over cone.

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.

Pour Over Coffee Drip Brewing Guide – How to Make Pour Over Coffee

With a simple yet groundbreaking concept, Blue Bottle was created in 2002 by James Freeman with the goal of brewing coffee to order utilizing the pour over method. The ritual of the pour over is similar to that of meditation in that there are no machines in your way, no flashing green lights, and no electric power lines. You and a few basic tools are all you need. If you’ve never had a pour over before, the finished cup will taste similar to one from a drip coffee machine, but it will be considerably more delicate and nuanced in flavor.

It lends itself to mastery on the first attempt as well as on the hundredth attempt.

Take note of how the flow rate and swirl of each pour may have an impact on the tastes in the finished cup.

acoffee subscriptions are now available with a free dripper and filters, available for a limited time only.

  1. Step 2Grind the coffee to a coarseness that is similar to that of sea salt.
  2. We recommend using less coffee in order to experience the subtle flavor of a single-origin coffee that has been softly roasted: 22 grams of coffee for every 350 grams of water.
  3. No need to pre-wet a customBlue Bottle filter if you are utilizing one made just for you.
  4. The fourth step is to pour ground coffee into the filter and lightly tap it on a counter to even out the surface of the grounds.
  5. Step 5There will be a total of four pours in this coffee making process.
  6. Set a timer for 15 minutes.
  7. When the scale reaches 60 grams, it is time to stop pouring.

The pouring process should take around 15 seconds.

In a continuous spiral, pour your way outward from the center of the lawn and then back inside.

As a result, grounds are less likely to become stuck in there and be eliminated from the remainder of the extraction.

During this pour, the aim is to completely submerge all of the grounds on the surface of the bed.

The last step is to pour another 100 grams of water into the filter when the mixture of water and coffee from the second pour begins to sink to the bottom of it and becomes close to the level of the grounds.

This should take 15–20 seconds and will bring the total weight up to 250 grams.

Complete your last pour after the water and coffee from the third pour has drained completely into the bottom of the filter. Add another 100 grams, bringing the total amount of water to 350 grams. This pour should take no more than 20 seconds. Take pleasure in a delicious cup of coffee.

How to Brew the Perfect Pour Over Coffee At Home!

At The Roasterie, we purchase excellent coffee beans in order to produce excellent coffee. Pour over coffee is one of the many wonderful brewing methods we employ. Pour over coffee is the act of pouring hot water into a filter filled with coffee grinds in order to slowly extract a rich, flavorful cup of coffee. We discuss the history of this simple tradition and demonstrate how to brew the perfect pour over coffee at home in this episode.

What is pour over coffee?

A simple method for producing crisp, clear coffee at home, pour over brewing is a technique that anybody can learn. Pour overs, while typically thought to be the most inefficient (and in some cases, the slowest) method of brewing a cup of coffee, provide a straightforward alternative to the new-age world of coffee gizmos and gadgets. Pour over coffee may be made with only four ingredients: water, coffee, a filter, and your preferred pour over machine or maker of choice. Even though this seems like any other technique of brewing coffee, the distinction is clear: pour overs allow you to have greater control over the coffee-brewing process.

As a result of the intense flavor and fragrance, many coffee connoisseurs consider this technique of brewing to be the greatest (or the only) way to consume coffee.

Pour over makers

Pour over makers are available in a variety of configurations, ranging from slow drip conventional alternatives to fully mechanized equipment. All of the popular and simple-to-use instruments that we sell at The Roasterie include the Hario V60, the Clever Dripper, and the Chemex. Despite the fact that an electric kettle isn’t technically a pour over maker, it may be a very handy tool for brewing your own cup of coffee at home! This equipment can help you get your morning cup of coffee in your hands faster by speeding up the process of boiling water and bringing it to a boil faster.

How to Make Pour Over Coffee

Although it takes time to prepare a pour over coffee, the process is uncomplicated once you get the hang of it. Apart from that, you will wow your visitors when they arrive at their hotel and see you personally brewing coffee in the morning. Watch this video or read our instructions to learn how to operate a pour over coffee maker to perfect the art of making the ideal cup of coffee!


Bring your brewing water to a boil, then transfer it to a kettle that has been warmed to your liking. In the meantime, insert the paper coffee filter into the brewer and rinse it well with hot water to finish. This aids in the removal of any papery flavor while also preheating your brewer. Remember, when it comes to extraction, “heat loss” is the number one enemy of the coffee bean!


Measure out your coffee beans and ground them in a coffee grinder.

This approach will work well with an automatic drip grind; if you grind at home, the grind size should be similar to sand.

How much coffee do you use for a pour over?

For a single cup of pour over coffee, you’ll want to use around 29 grams of coffee beans, which is equal to roughly two scoops of coffee beans. You may experiment with different amounts of coffee to discover the one that works best for you.

What kind of coffee should I use?

Because this procedure accentuates the tastes of a coffee bean, we recommend using it with rich single-origin coffees, such as our Guatemala La Frontera, to get the most out of them.


Use as little water as possible to saturate all of the grounds. Allow for a 30-second resting period until the bloom has settled. This is referred to as “pre-infusing,” and it is the technique that starts the extraction process by releasing gases and softening oils.


Pour very gently again, allowing the water to reach halfway up the cone before starting over. The crust generated by the initial pour (the bloom) should be “broken up” by the subsequent pours. After the froth has formed on top of the grinds, you may proceed with the rest of the brewing process. This is accomplished by pouring the remainder of your water into the center of the brewer while maintaining a high water level. Please don’t let any grounds go unattended!

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Wait until the stream has slowed to a dribble before removing the filter and discarding the grounds. Then sit back and enjoy your freshly made cup of coffee. You’re now prepared to experiment with pour over coffee on your own! You should try making a carafe of manual coffee the next time you have company around. You will be amazed at how their eyes will light up when they taste the rich, delicious difference a cup of coffee can make. You may always swing by one of The Roasterie Cafes to observe our baristas prepare a cup of coffee and ask them any questions you may have!

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. We adore Baratza electric grinders because of its high quality, excellent customer service, and flexible repair policy.

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.

How to Make Pour-Over Coffee

When brewing pour-over coffee, the two most important considerations are: Every detail, on the other hand, is critical. You may also improve the taste of your cup of coffee by using a consistent grind coarseness, measuring correctly, and using the proper temperature water. What you’ll need is the following:

  • Coffee beans of high quality and freshness (we choose beans from Guatemala and Ethiopia)
  • Caffeinated beverages prepared using a Chemex coffeemaker Water that has been filtered (we recommend the Berkey Water filter)
  • Pot of boiling water (a kettle with a gooseneck spout works best for pouring)
  • Filters made of paper
  • Coffee grinder (the finer the grind, the nicer the cup of coffee. ) Quality beans and filtered water, on the other hand, triumph over grind, so obtain all you can!)
  • Scale (which assures precision)

Now it’s time to go to work. If you look around long enough, you’ll find a variety of different suggestions for the coffee-to-water ratio. I’ve been experimenting with this formula for a number of years and have settled on 1g of coffee to 16ml of water. So, for a pot of coffee that generates around 2 large cups (250ml each), you would use 32g of coffee plus approximately 500ml water. This is based on the assumption that you’re using a high-quality coffee bean and filtered water in your coffee.

  • My coffee is also ground somewhat finer (to the consistency of table salt) than what’s typically advised (rough sea salt), which appears to work well in combination with a little bit more water to produce an exceptionally delicious cup of coffee.
  • This is going to be a really strong cup of coffee!
  • We hope you like our coffee brewing process as much as we do.
  • Simple to learn and master Every time is delicious.
  • Recipes such as our Coconut Coffee Ice Cream, Cold Brew Caramel Frappuccino (just be sure to cold your coffee first), Vegan Chocolate Coffee Ice Cream Sandwiches, and 3-Ingredient Vegan Mocha Milkshake may all benefit from the addition of coffee.
  • You may leave a remark, rate it, and don’t forget to post a photo on Instagram with the hashtag minimalistbaker.

Friends, raise a glass to you! Preparation time: 10 minutes Time allotted: 10 minutes Servings2(cups) Course Coffee, Tea, and Coffee DrinksCulinary Gluten-Free, VeganFreezer Friendly NoDoes it have a shelf life? Up to 24 hours are allowed.

  • The following ingredients: 32gwhole coffee beans (as fresh as possible — we prefer Yirgacheffe)
  • 500mlfiltered water
  • Pour 16ml of water into a measuring cup and add approximately 1g of coffee. 32g of coffee and 500ml of water are needed to make a 500ml / 2 cup pot of coffee
  • However, you can use less coffee and more water. Set aside the beans once they have been ground to the consistency of fine sea salt or table salt. Toss in some additional boiling filtered water (you’ll need around 600 mL more water for this, as you’ll need it to moisten your filter in the following step)
  • Then bring the pot of unfiltered water to a boil. Unfold your paper filter by splitting it with three folds on one side and one fold on the other side of the filter (see video for visual). Then, place the filter into the top of yourChemex, with the three-folded side towards the spout of the container. Use enough enough hot water to wet the paper filter, not so much that it becomes soaked. This lessens the likelihood of your coffee having a “paper flavour” to it. Pour the surplus water out via the spout at this point
  • Place the coffee grinds in the filter and gently shake it to settle them
  • Fill the coffee pot with just enough water to cover the coffee grinds (about 66ml) to allow the coffee to “bloom.” After that, wait 45 seconds. As a result of this procedure, gas can escape from the coffee, which helps to improve its taste in general. After the coffee has bloomed, begin pouring the remaining hot water over it in tiny circular motions. Concentrate the majority of your pouring in the inside circle, with a few pours towards the margins every now and again to ensure that the grounds are continuously wet. Pour around 200ml of water for the first round
  • If you pour slowly enough, you may keep a consistent pour and let the water to filter at the same pace (which is ideal for optimal flavor). Alternatively, you can pour in 200ml increments at a time. However, avoid allowing the grounds to become entirely devoid of moisture. The whole pouring time should be 3.5 minutes
  • Once the coffee is made, remove the filter and enjoy it. Bonus tip: Before pouring your coffee, reheat your cup by filling it halfway with hot water from the tap. Just make sure to drain out any extra water before you start drinking your coffee! Refrigerate for up to 24 hours after covering with plastic wrap.

Serving:1cups Calories:2.4 Carbohydrates:1.1g Protein:0.3g Fat:0g 0 g of saturated fat Polyunsaturated Fatty Acids: 0 g Monounsaturated Fatty Acids: 0 g 0 g of Trans Fat Cholesterol:0mg Sodium:4.7mg Potassium:116mg Fiber:1.1g Sugar:0g


What is the purpose of “blooming” coffee? In a nutshell, coffee includes gasses that are created during the roasting process prior to being brewed. The process of blooming the coffee allows some of the gasses to escape, resulting in a cleaner flavor in the finished cup. Additionally, it assists in leveling the coffee grinds, which makes pouring simpler. Is it necessary to use a Chemex for pour-over coffee? No! However, it is one of the most efficient methods of brewing many cups of coffee. ABeehouse or this stylish mobile coffee maker are my go-to options for single-serving coffee.

  1. The majority of high-end local coffee shops will have high-quality beans.
  2. Looking for coffee beans from Portland or Seattle will generally get you where you need to go if you aren’t in a major metropolis.
  3. Should I purchase ground coffee beans or whole coffee beans?
  4. If you can get them to the appropriate consistency, any one will work just perfectly.
  5. Final consistency should be comparable to that of table salt, if not exactly the same.
  6. Does decent coffee need the use of filtered water?
  7. This makes a significant impact in the overall quality of the coffee.

What’s the ideal grind for a Chemex to get the greatest results?

If your coffee comes out tasting dry or harsh, you might probably grind it a little coarser next time.

If the quality of the bean and the water are the two most significant factors in brewing a pour-over, the grind uniformity would be the third most critical factor.

The Baratza Encoreis an excellent value for money when it comes to achieving the right pour-over grind.

It will take 5-10 minutes of grinding to make a complete pot of coffee, so plan ahead of time!

Okay, now things are getting a little fancy! Any kettle with a gooseneck will be favored over a conventional tea kettle since it allows you to have greater control over the amount of tea you pour. I use an electric kettle and have been quite satisfied with this particular model.

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How to make the perfect cup of pour-over coffee, according to experts

Coffee may be prepared in several ways, including using a French press, drip machine, or even cold brew maker, depending on your preferences and preferences. Pour-over coffee, on the other hand, appears to be the method that coffee connoisseurs consistently favor above the others. In the perspective of Scott Price, head of roasting and production at Mud Coffee, “the preference for pour-over brewing is that, when done properly (i.e., proper grind size, water temperature, and saturation), the output is far and away the most dimensional and balanced of any brew technique.” In order to ensure that all of the proteins and lipids (which carry the majority of the tastiness) are extracted from the coffee, the water should be in touch with the grind for an appropriate amount of time, but not for too long that overextraction or astringency occurs.

In agreement with this statement is Michael Phillips, the 2010 World Barista Champion and global director of engagement and education at Blue Bottle Coffee.

Finally, in my opinion, a well prepared pour-over coffee is the most accurate depiction of what a particular coffee has to offer.” For this article, we spoke with coffee roasters and baristas to get the inside scoop on everything you need to know to brew the ideal cup of pour-over coffee right at home.

  1. “Water comes into contact with ground coffee from above, then through the force of gravity, works its way through the bed of grounds, through some form of filter (typically paper), and into a carafe below,” Phillips explains.
  2. In contrast to another common brewing technique, the French press, this drip method produces a stronger cup of coffee.
  3. In the case of darker roasts, a French press or autodrip would be sufficient, since they would extract much more swiftly and may contain more ‘roasty’ bitterness on a pour-over, according to Price.
  4. As Phillips explains, “A French press may produce a beautiful cup, but it is often identified by the metal filter that allows sediment to pass through into the cup,” he adds.
  5. Personally, I like the cleaner cup that comes from a pour-over, but this is mostly a question of personal opinion.

Outside of the cup, Phillips adds, “the act of creating a pour-over serves as a meditative practice that enables me to ground and center myself for the five minutes it takes to prepare the coffee.” “The act of preparing it is almost as delightful as drinking from the cup that results from it.” We asked our experts for their step-by-step brewing recipes, so if you’re ready to plunge into the realm of pour over, here’s what they had to say.

  • iStock The first step in brewing the ideal cup of pour-over coffee is to heat your water to the right temperature for your machine.
  • Many of our experts advocate using an electric kettle that has a holding function, like as theFellow Stagg Pour-Over Electric Kettle, to keep these precise temperatures consistent throughout the cooking process.
  • Another thing to keep an eye out for is the quality of your drinking water.
  • While minerality is beneficial to the brewing process, there is too much in your water supply and not enough in distillation.
  • Opinions fluctuate somewhat on the consistency and amount of beans to use, but Cox advises starting with a general ratio of 1 ounce of beans to every 16 ounces of water, pulverized to the consistency of sandbox sand.
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The following statement is true: “For this amount of water, 30 grams of coffee produces a fairly strong cup that will stand up to milk and sugar, whereas 23 grams or so produces a lighter cup that can help to highlight the unique characteristics of a coffee.” If your first cup of coffee doesn’t taste quite right, Phillips recommends adjusting the grind rather than increasing the amount of coffee you’re using.

“Using too coarse of a grind can result in a brew that is too fast and tastes sour,” he explains.

“Because of the fineness of the grind, the brew will be slower and more bitter. “The key is to find the sweet spot in the middle, which is usually only discovered through trial and error,” says the author.

Step 3: Wet the filter, add the grounds and prepare to pour

Now that your water is hot and your coffee is ground, you can prepare your pour-over machine by filling it halfway with water and adding a filter. Kasperowicz disagrees, stating that soaking the paper filter by running some water through it prior to adding the grinds is not essential. Once your filter is complete, drain any extra water from your maker and set it on a scale so that you can correctly measure everything. Rao and Price recommend shaking your pour-over maker after your scale has been tared and you have added your desired amount of grounds.

Before you begin the following phase, make sure you have a timer nearby since you’ll need to know exactly when to begin and stop your pours.

Step 4: Wet your grounds and wait

You might believe it’s time to pour, but there’s still one more crucial step before you can complete your brew: the blooming process. While the exact method of adding water is highly debated among coffee pros, most procedures entail adding a modest quantity of water to begin with (we use approximately 50 grams) and allowing it to rest for 45 seconds or so, according to Phillips. “This is the blooming phase, during which the coffee is releasing gas that was contained throughout the roasting process.” iStock Because, according to Cox, if you don’t allow the coffee’s gasses to escape, the flavor of your cup will be off-balance.

“This is the natural release of trapped gases from the freshly brewed coffee.” In the absence of adequate time between pours, this gas becomes trapped in the finished brew and can cause it to taste excessively acidic.” Many experts advocate putting in around three times the weight of your grounds in water to ensure that your grounds are fully saturated, but this is not always feasible.

Step 5: Pour slowly and be patient

After letting your coffee to bloom for 30 to 45 seconds, you’ll be ready to pour it into your cup. If you struggle with this step the first few times, don’t be discouraged; it will become easier with practice. However, the professionals we spoke with use a variety of pouring techniques, so you may experiment with them all and pick the one that you like the best in the end. Cox advises that when you have bloomed your grounds, you should “just go for it” and pour as much as you want. “Pour enough water into your pour-over to fill it halfway, wait a few minutes, let it drain a little, then repeat,” he advises.

In order to ensure an uniform pour, he recommends keeping the kettle at a consistent height while pouring softly with a vertical water stream and spreading the pour evenly across the slurry.” He suggests that you “spin” or “swirl” the maker for a few seconds after pouring your first bloom pour, and then sit tight.

  1. “Swirl the brewer for only a split second,” he instructs.
  2. Turn the brewer for one full second to ensure a good seal.
  3. Throughout Kasperowicz’s pour, there is an unwavering balance between weight and time.
  4. In order to make his pour-over, Price like to utilize either the Hario V60 or the Kalita Wave.
  5. He then instructs the audience to “continue pouring gently, evenly, and circularly up to about 250 grams” after a 45-second interval.
  6. Allow for a modest dripping down before giving the dripper one more gentle spin — this will assist in the creation of a level coffee bed at the bottom of the dripper” (thus avoiding channeling).
  7. He takes his time pouring 54 grams of water over 27 grams of medium-ground coffee, then waits 45 seconds before pouring more water.
  8. After the bloom, pour slowly and evenly up to 350 grams.
  9. iStock Your coffee is completed dripping when you can dump (or compost) the grounds and filter, rinse off the maker, and enjoy the ideal cup of pour-over coffee.

According to Kasperowicz, “after you’ve brewed a pour-over, you don’t have to be a skilled barista in order to make tweaks and customize the flavor to your liking, as long as you maintain a steady routine and pay attention.” The following advice: “If you find it too bitter, grind it a little coarser the next time and keep the rest of your routine the same; this should help.” Is it too sour?

Is it too weak?

“Don’t be concerned about your technique.

“Find the things that work for you and use them to produce coffee that you appreciate.” “If other people don’t agree with it or don’t like it, they are under no obligation to drink it.” We asked our pour-over coffee experts not just how to prepare pour-over coffee, but also for their advice on the finest gear and equipment to use in order to achieve pour-over success.

  • If you only need to prepare one cup at a time, this is a perfect alternative for you.
  • The Chemex was another of our experts’ top recommendations for the best pour-over maker of 2021, and it was also one of their top options.
  • “Get yourself a Chemex,” Cox advises.
  • “The carafe is incorporated into the pour-over, and it’s readily available right now.” Both Rao and Price endorse this dripper because of its straightforward design and delectable results.
  • In order to work properly, it must be used in conjunction with Blue Bottle’s custom-made filters, which are included in this handyBlue Bottle pour-over beginning kit.
  • “But it will also be one of the more expensive pieces of equipment.” As a result of its consistent grind and the 40 different settings offered, the Baratza Virtuoso+ is our top selection for the finest coffee grinder of 2021.
  • “Baratza is a known and tested brand – their Encore model, in my opinion, offers the best value for money,” adds Price.
  • When it comes to the degree of influence it may have on your home brewing, Kasperowicz argues that upgrading from a blade grinder to a burr grinder is second only to purchasing more great coffee in terms of impact.
  • If you’re searching for a less expensive burr grinder, Kasperowicz advises the Oxo brand.
  • This Fellow electric kettle came highly recommended by a number of our experts.

If the price is too high, Fellow also sells a stovetop version for $85, which is less expensive. Cox and Kasperowicz both use and suggest this Bonavita gooseneck kettle, which they both own.

Hario V60 Drip Coffee Scale and Timer ($53.50, originally $56.50;

Phillips has a particular place for this scale, which includes a timer for a more convenient pour-over experience, according to Phillips.

Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale ($9.84, originally $14.95;

Its user-friendly design and reliable measures make it our top option for the finest kitchen scale in 2022, according to our research. Phillips expresses his admiration for this beautiful scale from Acacia, which includes a real-time flow-rate indication. It is this scale that Cox employs in his setup, and it is accurate down to 0.5 grams.

Pour Over Coffee

In a Chemex coffee machine, you can produce the greatest pour over coffee you’ve ever had in your life! Here’s how to make pour over coffee, as well as all of the equipment you’ll need to get started. What is the most effective technique of making coffee? Pour over a cup of coffee. It’s no secret among coffee aficionados that pouring over coffee in a Chemex is the most effective technique to extract the full range of flavors from a coffee bean. Those weirdly shaped glass beakers that appear like they belong in a research lab, you know the ones I’m talking about?

We’ve experimented with a variety of ways, ranging from the French press to the Moka pot.

Make a flawless pot of pour over coffee with these instructions!

Why use the Chemex for pour over coffee?

Alex and I have been experimenting with various coffee preparation methods for years! What led us to choose the Chemex as the finest pour over coffee maker was the following: We’ve tried just about every single coffee-making gizmo there is to offer. Here are some of the reasons why we believe it is the finest pour over coffee maker available:

  • It creates the most flavorful results. Chemex coffee filters, which are one of a kind, bring out the finest in high-quality, single-origin coffee. You’ll never want to eat anything else after you’ve tried it! In order to let the taste of the bean to come through in light and medium roast coffees, this is a terrific option
  • It is both attractive and useful. Chemex coffee makers are quite attractive to look at, thanks to their organic design and use of natural materials. Also serves as a great piece of art for the counter! Obviously, the flavor of the coffee is of the utmost significance to us, and the artistic aspect is a bonus

Best pour over coffee maker

Which Chemex coffee machine do we think is the best? This Chemex 8-cup coffeemaker is fantastic! It has the ability to prepare up to four cups of coffee at the same time. We use it to produce two pots a day. There are adorable smaller versions of this coffee machine available, but they’re far too little for our daily coffee consumption requirements. How to get it: Chemex 8-cup coffeemaker with a removable filter

Chemex coffee filters

The Chemex coffee maker makes use of unique coffee filters that bring out the smooth flavor of the coffee and make it more enjoyable to drink. These Chemex coffee filters come highly recommended. It has been suggested in several comments that you may reuse the paper filters several times if you wash them well.) How to get them: Chemex coffee filters are a type of coffee filter that is used to make coffee.

Best pour over coffee kettle

An electric gooseneck kettle is ideal for use with your Chemex coffee maker since it is compact and lightweight. What is the purpose of using this particular sort of kettle? A gooseneck kettle allows you to have greater control over the pouring of the water over the coffee beans, allowing for the extraction of the most flavor possible. In addition, it is visually appealing!

For coffee and tea making, we use this electric gooseneck kettle, which has served us well for six years and continues to perform well. Alternatively, this more affordablepour over coffee kettle may be used. How to get it: Pour over coffee kettle, electric gooseneck kettle, or pour over tea kettle

How to make pour over coffee

Using a Chemex to create pour over coffee can take some getting used to, but it will become second nature after a while! (Believe us when we say that we do it on a daily basis.) Learn how to use a Chemex coffee maker by reading the following information, or move straight to the recipe below. The key steps are as follows:

  1. Heat filtered water to a temperature between 200 and 205 degrees. If you’re a genuine coffee geek like us, you’ll appreciate the flavor of filtered water the most (here’s the filtered pitcher we use!). If you’re not a true coffee nerd, you’ll like the flavor of tap water. As previously stated, we utilize an electric pour over coffee kettle to heat the water for the coffee. Prepare your coffee by weighing it and grinding it. Make use of a food scale to determine the amount of coffee to be used. We use 34 grams of coffee grounds to make two cups of coffee. It should be ground to a medium coarse grit. Pour over coffee is best made with light roast or medium roast beans, which allows the flavors to really show through. Allow the coffee and Chemex filter to bloom for a few minutes. Following that, you’ll moisten the Chemex coffee filter, add the coffee, and let it bloom for 1 minute by soaking the grounds and allowing them to settle. The bloom causes the coffee to emit CO2 into the atmosphere, causing the grinds to rise. Add the remaining water until the mixture is completely dissolved. Afterwards, pour in the remaining water to create your pour over coffee. According to our formula, for every 1 gram of coffee, 15 to 16 grams of water should be used. As a result, we need 520 grams of water to make 34 grams of coffee.
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That’s all there is to it! Once you’ve done it a few times, it will become second nature to you. You will not be disappointed in spending the few extra minutes to prepare coffee using your Chemex coffee machine. Because it genuinely does produce the perfect cup of pour over coffee in our opinion. Do you have any questions or remarks? Please share your thoughts in the comments section below!

Watch this video first!

Watching other people use a Chemex coffee maker is a great way to learn how to operate one yourself. Before you begin, have a look at this video in which I demonstrate how to make pour over coffee.

Variation: iced pour over coffee

Do you enjoy iced coffee? You may also prepare it with a pour over coffee maker. Go to our Chemex Iced Coffee recipe for more information. One of the most significant advantages of this strategy is that it is simple. In fact, it just takes 10 minutes and is quite rapid! You don’t have to wait for it to cool overnight or for hours: you may prepare it whenever you want, whenever you want. The basic concept is that you’ll be making hot coffee over ice, which will rapidly chill the beverage. Pour over iced coffee is something we prepare all of the time since it is so quick.

More coffee methods

In addition to pour over coffee, our Barista course teaches you how to prepare coffee using a variety of different ways! Listed below are some of our favorite coffee beverages:

  • How to make French press coffee
  • How to make espresso
  • How to make latte art The following are the best espresso beverages: latte, cappuccino, macchiato, flat white, and Americano. Instructions on how to prepare Moka pot coffee
  • Learn how to prepare Aeropress coffee in this video. Making Iced Coffee or Cold Brew Coffee is simple and straightforward.


In a Chemex coffee machine, you can produce the greatest pour over coffee you’ve ever had in your life! Here’s how to make pour over coffee, as well as all of the equipment you’ll need to get started.

  • Approximately 34 grams of light or medium roast coffee beans* 520 g filtered water (filtered water has the greatest flavor
  • Use filtered water if possible)
  1. Bring a kettle of filtered water to a temperature of 200 to 205 degrees Fahrenheit. We make use of an electric kettle that displays the precise temperature of the water. You could also use a teapot on the stove
  2. Simply bring the water to a boil and then allow it to cool for a few minutes. Measure out 34 grams of coffee using a food scale, then grind it to a medium coarse grind using a grinder (about the size of kosher or sea salt). We mill our grains on an electric burr grinder to ensure a consistent grind. Place the filter in yourChemex once the water has been heated (see the video below for exact instructions). Inject a small amount of water into the filter to moisten it, and then drain the water into the sink. Using a Chemex, pour the ground coffee into the container and shake it to even it out. Tie the Chemex to the food scale with a piece of string so that the scale reads 0. Slowly pour in 70 grams of water in a circular motion, starting at the bottom. Continue for 1 minute, stopping to allow the coffee to bloom (you may need to touch your scale once to ensure that it does not time out! )
  3. Then continue for another minute. Slowly pour the remaining 520 grams of water into the coffee in two stages, flowing extremely slowly in concentric rings and pouring directly onto the coffee rather than through the coffee filter. Fill the pot to about 1/12 inch from the top (this will likely be around 400 grams of water), wait for the water level to drop a little, and then fill the remaining water up to 520 grams
  4. After a few minutes, all of the water will filter through the coffee grounds and into the pot below the coffee maker. Remove the filter and toss it in the trash (we compost ours). Enjoy


*The maximum you can produce in our big Chemex at one time is 50 grams of coffee and 800 grams of water, which yields around 3 to 4 cups of coffee. When scalability is required, simply apply our magic ratio of 15-16 grams water to 1 gram of coffee.

  • Preparation time: ten minutes
  • Cooking time: zero minutes Drink
  • Pour Over
  • American Cuisine
  • Category:Drink
  • Method:Pour Over

The best pour over coffee maker, Chemex coffee filters, how to make pour over coffee, pour over coffee kettle, Chemex coffee maker, and Chemex filters are some of the terms used to describe this product.

How To Make Pour Over Coffee

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. This short photo and video guide will teach you how to make pour-over coffee the right way. In addition, I’ve included suggestions for some of my favorite coffee-brewing equipment. Have you ever tried your hand at preparing a cup of pour-over coffee? When I initially relocated to the River Market area in Kansas City, I became obsessed with the slower brewing process, which I discovered around five years ago.

  • I made the decision to go down the next morning to take a look around.
  • And I felt completely at ease.
  • The baristas were quite nice and welcoming.
  • It was clear to me straight immediately that this was going to be my “place.” This location has been just that for the past five years, and hundreds and hundreds of cups of coffee have been consumed.
  • That being said, I also have a very vivid recall of stepping up to the counter that day and wondering what to buy because there were just a few strange nations mentioned on the menu, which I thought was hilarious.
  • I had never heard of the practice until becoming a French pressgirl.
  • My first sip had me fully hooked, and I couldn’t get enough.
  • For those of you who have never tasted it, it is a great introduction to the world of coffee.
  • Although it takes a greater level of concentration than drip or French press coffee, I find that the rhythm of it in the mornings is rather enjoyable.
  • It’s true that I still stroll over to Quay most mornings and look forward to sipping on a pour-over as I gently awaken and speak with the baristas and say hello to my neighbors before opening my laptop and getting to work for the day.

It is just the greatest. So if you’ve ever wanted to give it a shot, here are all of my recommendations, as well as a (new!) video that will walk you through the entire brewing process step by step.

How To Make Pour-Over Coffee | 1-Minute Video

Let’s start with the fundamentals, shall we? In the process of drip coffee known as pour-over, water is poured over the coffee grounds in a very constant and slow stream over a filter cone. There are several advantages to using this method, but one that stands out to me is that the coffee tastes fresh, clear, and round, rather than bitter or burnt, as might occur with standard drip or French press procedures.

Pour-Over Coffee Equipment

Pour-over coffee may be made with a variety of sophisticated equipment, which can be purchased separately. However, the bare minimums that you will require are as follows:.

  • Pour-over brewers are available in about seven different varieties. Although the tutorial in this blog article is for a conventional Chemex brewer, I also enjoy and recommend the V60 brewer for brewing a single cup of coffee on the go. Other potential brewers include: Kone, Bee House, Kalita Wave, Woodneck, and Walkure, to name a few names. (Some of these brewers are also available in a variety of sizes.)
  • Chemex Coffee Maker 8-Cup with Glass Handle (this is the one I own), Chemex Coffee Maker 8-Cup Classic, and Hario V60 White Ceramic Brewer are all recommended brewers to use.
  • Investment in a burr grinder that allows you to control the coarseness of your grind is highly recommended. ) (For pour-over coffee, coarseness of medium to coarseness is recommended.)
  • Mr. Coffee Burr Grinder (which is less costly), KitchenAid Burr Grinder (which is my personal favorite)
  • Pour-over requires the use of a funnel. I propose investing in a kettle with a thin spout rather than a regular kettle since the latter spills too much water too rapidly. As an added bonus, these kettles also double as fantastic plant watering cans!)
  • Kettles recommended for slow-pouring are the Hario Buono Kettle and the Bonavita Electric Kettle.
  • The filters you use must be compatible with your pour-over brewer. As a result, make the appropriate purchases. Coffee Filters that are recommended: (For Chemex) Filters for Chemex Pre-Folded Circle Coffee Makers (For V60) Paper Filters from Hario
  • A digital kitchen scale is essential for making the greatest pour-over coffee since it allows you to precisely measure the weight of the coffee and water. There is no need for anything elaborate – anything that measures in grams will suffice
  • And The Eatsmart Precision Pro Digital Kitchen Scale is recommended as a digital kitchen scale.

How To Make Pour-Over Coffee:

Simply follow these fundamental steps: Step 1: Grind the beans till fine. Fresh beans are always, always preferable when it comes to coffee. As a result, get out your scale and tare it. Once you have 48 grams of beans, weigh them out and crush them to a medium-coarse consistency. Step 2: Rinse the filter out with water. In the top of the Chemex, insert a filter so that the double-folded side of the filter is towards the spout of the vessel. Pour the water all over the filter with a slow-pouring kettle until it is thoroughly wet, then drain the water.

  • Once the filter has been thoroughly washed, gently drain out the water from the Chemex and replace the filter in its original location.
  • Afterwards, set the Chemex on a digital scale and zero it out so that it starts at a weight of 0.
  • Pour1: Pour water over the grinds in a zig-zag motion until they are thoroughly saturated (and the scale measures approximately80 grams).
  • Second, beginning in the middle and working your way out in slow concentric circles, pour water into the filter in a steady stream to rewet the grounds, being careful not to pour directly over the filter’s edges.
  • 3.
  • Pour4: Finally, pour a last round of water over the grounds in concentric rings until the scale reads 750grams on the digital scale.
  • Remove the FilterServe from your system!

(Be cautious, it’s quite hot!) It is important not to wait until all of the water has been poured out, since some of the last droplets may be quite unpleasant. Then pour the coffee into your favorite serving glasses and sit back and relax!

Video Tutorial:

Here’s a video that walks you through the entire pouring procedure, simply to take the guessing out of it.? Print


With this simple method, you will learn how to brew wonderful pour-over coffee.

  • 36 ounces of fresh water
  • 48 grams of high-quality whole coffee beans
  1. Bring approximately 3.5 cups water to a *boil in an electric kettle, teapot, or electric water heater (see note below). In the meanwhile, weigh 48 grams of coffee beans on a digital kitchen scale to ensure they are accurate. Preparation: Grind the beans to a medium coarseness with a manual or electric grinder
  2. In the top of the Chemex, insert a filter so that the double-folded side of the filter is towards the spout of the vessel. Pour the water all over the filter with a slow-pouring kettle until it is thoroughly wet, then drain the water. This “rinse” will aid in the removal of the papery flavor from the filter as well as the preheating of the filter. Once the filter has been thoroughly washed, carefully drain the water out of the Chemex, leaving the filter in its original position. Pour the coffee grinds into the bottom of the filter and give the Chemex a gentle shaking to ensure that the grounds are uniformly distributed across the filter. Afterwards, set the Chemex on a digital scale and zero it out so that it starts at 0 grams. Pour water over the ground in a zig-zag motion until the earth is totally saturated with water (and the scale measures approximately80 grams). 30-45 seconds should be plenty for the grinds to puff up and “bloom,” allowing the gasses contained inside the beans to escape. Next, starting in the middle and working your way outward in slow concentric circles, slowly and steadily pour water into the filter to rewet the grounds, being careful not to pour straight over the filter’s edges. Pour till the scale reads 300 grams, then wait for the majority of the water to drain away
  3. Pour another round of water over the grinds in concentric rings until the scale reads 600 grams, then wait for the majority of the water to drain away. Then, in concentric rings, pour a last round of water over the grinds until the scale reads 750 grams. Once the majority (but not all) of the water has been drained from the final round, carefully remove the filter from the machine. (Be cautious, it’s quite hot!) It is important not to wait until all of the water has been drained out, as some of the last droplets may be quite bitter
  4. Pour the liquid and serve it

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