How to Make a Pour-Over That Actually Tastes Good

Because good coffee shouldn’t feel like guesswork.

Pour-over is simple. But getting it right? That’s where most people fall short.

The truth is, a great pour-over isn’t about having the fanciest gear — it’s about slowing down, being consistent, and paying attention to the details that matter.

Whether you’re new to brewing or trying to level up your home setup, here’s how to make a pour-over that actually tastes good.

What You’ll Need

You don’t need a $500 setup. Just the right basics.

• Required:
  • Freshly roasted whole coffee (ideally within 2–3 weeks of roast date)
  • Burr grinder
  • Pour-over brewer (Hario V60, Kalita Wave, etc.)
  • Filter
  • Gooseneck kettle
  • Digital scale
  • Timer
  • Mug or carafe
• Optional but helpful:
  • Thermometer (or a kettle with temp control)
  • A sense of curiosity

The Right Coffee to Use

Let’s start with what matters most: the coffee itself.

• Always use whole bean coffee, ground just before brewing.
• Look for fresh roast dates, not “best by” dates.
• Want clean, crisp flavor? Go with a washed single origin.
• Want more body and sweetness? Try a natural or blend.

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Brew Ratio & Timing

Let’s keep this simple.

• Standard Ratio: 1g coffee to 16g water
  (e.g., 25g coffee → 400g water)
• Brew Time: 2:30 to 3:30 minutes total

Don’t just guess. A scale and timer are what separate decent coffee from consistently great coffee.

Step-by-Step: How to Brew a Pour-Over That Tastes Great

1. Heat Your Water

• Use filtered water
• Heat to 200°F (or boil, wait 30 seconds)

2. Grind Your Coffee

• Medium-fine grind
• Think sea salt texture
• Use 25g coffee for a standard mug

3. Prep Your Filter

• Place it in the brewer
• Rinse it with hot water to eliminate paper taste and preheat the brewer
• Dump rinse water

4. Add Your Grounds

• Place brewer on carafe or mug
• Add ground coffee
• Zero out your scale

5. Start the Bloom (0:00–0:30)

• Pour in 50g water (twice the weight of coffee)
• Let it bloom for 30 seconds
• This releases gas for better extraction

6. Main Pour (0:30–2:00)

• Pour slowly in small spirals
• Try to hit 200g by 1:00
• Then pour in small stages until you reach 400g total
• Finish pouring around 2:00

7. Let It Drain (2:00–3:30)

• Water should finish dripping through by 3:00–3:30
• If it’s too fast, grind finer
• Too slow? Grind coarser

What It Should Taste Like

If you did it right, your pour-over should taste:

• Clean
• Balanced
• Sweet or fruity depending on origin
• Not bitter or sour

If it's flat: try fresh coffee or grind a bit finer.
If it's sour: go hotter or grind finer.
If it's bitter: coarsen the grind or pour faster.

Common Mistakes to Avoid

• Skipping the scale – Measuring by eye is how bad habits start.
• Using stale coffee – If it’s been open more than 2 weeks, it’s probably flat.
• Wrong grind size – It matters more than you think.
• Pouring too fast or too slow – Both affect extraction.
• Using poor water – Bad water = bad brew. Filter it.

Final Thoughts: Good Coffee Slows You Down

A good pour-over doesn’t just taste better. It feels better.

You’re not just making coffee — you’re building a moment.

So take a breath. Heat the water.
And make something worth sipping.

TL;DR – How to Nail a Pour-Over

• Use fresh, whole-bean coffee
• Grind medium-fine
• 1g coffee to 16g water
• Bloom for 30s, finish around 3:00
• Clean, sweet, balanced — never bitter
• Adjust grind + time based on taste

📚 Explore our Brew Guide
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