Prep time: 5-10 minutes
Total time: 7-12 minutes*
Are you looking to learn the fundamentals of how to make pour over coffee? This post will show you everything you need to know, with a step by step pour over coffee recipe, with explanations. That way, you will not only learn what to do, but why. This knowledge will allow you to make the perfect cup of pour over coffee for you, every morning, because you can alter it to your liking. You can also choose not to alter it, as this is a pretty solid recipe.
*The time variance mostly depends on how fast your water heats up and how fast your beans can be ground. Actually pouring the water takes about two minutes.
What’s so good about pour over coffee?
One of the best things about making your own cup of pour over is that the clean up is so easy. All you have to do is dispose of the coffee filter and wash the dripper. Another great thing about it is how much control you, the pourer, have over the final outcome. You can pour as torrentially or as lightly as you’d like, according to your taste. It is an active method where you are involved for the whole process, but it’s also very quick, so you won’t be standing around waiting for a timer. After trying this recipe, you might find other things you like about it 🙂
How does pour over coffee work?
Pour over coffee works by passing hot water over ground coffee. Instead of having the coffee grounds sitting and bathing in hot water for a few minutes unsupervised, you’re literally pouring water over them. The idea is that the water does sit with the grounds for a little bit because they stop the flow to some extent, but then it passes through, infused and fragrant.
Pour Over Ratio
The ratio of water to coffee beans can vary depending on your preferences. A ratio of 1:16 coffee:water is a good starting point, so that is what this recipe recommends. However, you can make it however you choose, going as strong as 1:14 or as weak as 1:18. Some people like it outside that range—it’s really up to you. The ratio is measured by weight. If you don’t have a scale, remember that 1 tablespoon of coffee weighs about 12 grams, and 1 fluid ounce of water weighs about 28.3 grams.
Perfect Pour Over
This is an easy recipe using volume measurements and weight measurements, so you can choose which way to measure things based on what you already have and are comfortable with. I’m not making any assumptions about your prior knowledge.
Recipe for 10 oz (296 mL)
Tools
- Pour over dripper
This is basically a funnel that has a flat base so it can sit on top of a mug or reservoir. It allows water to pass through without falling into the mug itself. - Coffee filter
This holds the coffee grounds so that only infused water makes it into your drink, and nothing else. It sits inside the dripper. There are specialized coffee filters made just for the shape of pour over drippers. You can also use cheesecloth. - Kettle
This is what heats up the water. - Grinder (Only if your beans are whole)
This is what you use to grind the beans into smaller pieces if your coffee is not already ground.
Ingredients
- Coffee – 18.5 g (1.5 tbsp of ground coffee)
- Water – 10 fl oz (296 mL or g)
This is about how much most household coffee mugs hold. You can use any kind of water you like, as long as it is safe for drinking.
Instructions
- Measure 10 oz of water into your kettle.
—One way to do this is to simply fill your mug with water and pour that water into the empty kettle. - Set your water to heat up to 200 F (93-94 C). *
—In most cases, I recommend beginning to heat the water first. Usually the rest of the prep will take up about the amount of time it takes for 10 oz of water to boil. If my experience has shown that the prep may take longer, I will put one of the steps ahead of that.
—Water for coffee can be anywhere from 195 F to 205 F. My advice is to start right in the middle. - Grind your coffee medium to medium-fine.
—A medium grind will feel like coarse beach sand. This grind level allows water to pass through the grounds relatively freely without sacrificing infusion. If you grind it too coarse, the water will flow through too quickly without capturing all the caffeine and flavors you expect from a good cup. If you grind it too fine, it will take forever for the water to pass through, and it might grab flavors and compounds that you’d rather not have.
—A medium-fine grind is just a little smaller than medium, kind of like coarse soil. A finer grind will allow the water to take longer to drip through, causing a stronger extraction. Between the two coarseness levels, it’s really up to preference, but I would start with a medium grind. - Place the coffee filter in the dripper.
—Simple enough. - Put your ground coffee in the filter.
- When the water is at the correct temperature, pour some of it over the grounds, slowly, in a spiral motion beginning at the center. Only pour enough to get the grounds wet.
- Allow time for the water to filter through the grounds once entirely before continuing.
- After the first spiral of water has filtered through, pour the remaining water over the grounds continuously until the kettle is depleted.
- Once all the water has filtered through, it should be dripping very slowly. When the filter has moisture but no pooling liquid, you can now remove the dripper and enjoy your perfect cup of pour over coffee, or share it with someone awesome.
General tip: If your coffee is stale or over roasted, you’ll probably want to choose the lighter extraction options so you don’t get the nasty tastes that go along with that. This means water on the “cooler” side, and a coarser grind. In this case it would be water at about 195 F and a medium grind.
Now that you have clear instructions with explanations on how to make pour over coffee, you can try it yourself and see how good it is. If you enjoyed this recipe, subscribe to Herbs and Brew for more instructions and information on coffee and other non-alcoholic beverages!