Pour-over coffee is both an art and a science. At SA Artisan Roasting, we believe it produces the cleanest, most nuanced cup of coffee possible, allowing the unique characteristics of each single-origin bean to shine through without the muddying effect of immersion brewing.
This guide will walk you through everything you need to know to brew exceptional pour-over coffee at home, from choosing the right equipment to mastering your pour technique.
Essential Equipment
You do not need to spend a fortune to brew great pour-over coffee. Here is what you need at minimum: a pour-over dripper (we recommend the Hario V60 for its versatility), paper filters matched to your dripper, a gooseneck kettle for controlled pouring, a kitchen scale that reads in grams, a burr grinder (this is the single most important investment), and a timer.
The Golden Ratio
We use a 1:16 ratio of coffee to water as our starting point. That means for every gram of coffee, we use 16 grams of water. For a standard 12-ounce cup, that translates to approximately 22 grams of coffee and 352 grams of water. This ratio produces a balanced cup that is neither too strong nor too weak. Adjust to taste -- if your coffee tastes thin, try 1:15. If it tastes harsh, try 1:17.
Water Temperature
The ideal water temperature for pour-over is between 195 and 205 degrees Fahrenheit (90-96 degrees Celsius). Water that is too hot will over-extract, producing bitterness. Water that is too cool will under-extract, resulting in a sour, underdeveloped cup. If you do not have a temperature-controlled kettle, simply bring water to a boil and let it sit for 30-45 seconds before pouring.
Grind Size
For V60 pour-over, aim for a medium-fine grind, roughly the texture of table salt. The grind size is your primary variable for adjusting extraction. If your coffee tastes bitter or harsh, grind coarser. If it tastes sour, weak, or underdeveloped, grind finer. Small adjustments make a big difference.
The Bloom
Start by adding about 40-50 grams of water to your coffee bed in a circular motion, making sure all the grounds are saturated. You will see the coffee bed rise and bubble -- this is the bloom, as trapped CO2 escapes from the fresh grounds. Let it bloom for 30-45 seconds. This step is crucial for even extraction.
The Pour Technique
After the bloom, begin pouring in slow, concentric circles from the center outward, then back to the center. Keep the water level consistent and never pour directly on the filter paper. Pour in pulses of about 50-75 grams at a time, allowing the water to draw down slightly between pours. The total brew time should be approximately 3 to 3.5 minutes for a V60.
The single most common mistake home brewers make is pouring too fast. A gooseneck kettle allows you to control your pour rate, which is why we consider it essential equipment. Slow, controlled pours lead to even extraction and a more balanced cup.