How to brew the best pour-over coffee at home?

pour over coffee sets


If your segregation beverage rotation goes from coffee to wine and back to coffee again, we’re right there with you. Here’s how to craft the perfect cup of pour-over coffee at home. Pour-over brewing is a simple way to brew a clean coffee.

The advantage of the drip method of brewing is that the hot water passes slowly through the grounds, extracting more flavor and aroma components with hand-pouring which makes it easier to control the water temperature and the pour rate. This blog explains why Coffee pour-over is so good and also how to make it right.

Making hint

Following some steps, making use of some equipment, and zeal to learn what you love, it is very much achievable to become a master brewer within a short period. These recommendations should get you headed in the right direction with almost any brewer of your choice, the commonest and fastest way to learn will be to brew, taste, adjust, and record results while you’re getting a handle on your new gear.

Take your time and make it easy on yourself, because a little patience will go a long way and it’s most efficient to adjust one variable at a time as you’re updating your recipe. The relationships between the variables below get complex and become unpredictable even for professionals if you adjust too many details too quickly.

The Gear

There is something you need to know about making a good coffee, which is; you don’t need too many accessories to make good coffee, but few items are necessary for a consistent quality coffee. You’ll need a gram scale, a slow-pouring kettle, and a good burr grinder. These items are very important items for pour-over brewers. A thermometer is also recommended to keep an eye on temperature stability in case you choose a kettle that doesn’t have a built-in temperature display.

The Grind

Consistent and uniform grind happens to be the most important variable in brewing quality coffee. More so, it is also one of the easiest coffee problems to solve when the right equipment is available. A good burr grinder will be easier to experiment with what you know that works for you.

In general, have it in mind that the finer the grind, the shorter the contact time that brew should require (and vice-versa). So, that medium-coarse ground Chemex will need a longer brew time than a medium-fine ground V60 brew. Perfect grind size will depend on batch size for many brewers, so your small 01 size V60 will need a finer grind than your larger 02 size V60. This is a good variable to experiment with as you’re constructing your process.

Note: – if your coffee is coming out weak, slim, or sour consistently, try a finer grind setting. Also, if your coffee is coming out bitter, harsh consistently, try a coarser grind setting.

The Ratio

On no occasion should you forget that your coffee brew ratio will be the regular frequency of your recipe. Professionals say 60g of coffee per every 1 liter of water used, or to rephrase those numbers, approximately 1g of coffee per every 16.7g of water. Any brew ratio from 1:15 to 1:17 will fall within specialty coffee standards, but adjusting this ratio will have drastic effects on other variables in your brew, so now I recommend finding one you like and sticking with it until you feel confident about the other variables you can control.

The Water

Quality water for brewing cannot be overstated because it is very important and will keep your gear in very good shape. It will help your coffee shine to its fullest potential without any need for in-line filtration at home

The Temperature

You can brew coffee with any temperature water you like if you try hard enough, but it can be very difficult to specify or recommend the best temperature for brewing. The SCA says that the ideal temperature range for brewing coffee is 195°F–205°F (90.5°C–96°C) when water contacts ground coffee. Other professionals say water right off the boil (212°F/100°C) works best.

With the above stated, we can boldly say that stability is important regardless of any brew temperature you choose. You must have it at the back of your mind that as a brewer who aspires to have a consistent quality coffee, preheating your brewer thoroughly to make sure that you don’t lose too much heat too quickly.

The Brewers

Hario’s V60


The V60 is the standard for a cone-shaped pour-over dripper. Its spiraled ridges inside of the brewer promote even extraction through the entire bed of coffee, this product is available in 5 different material options which are: – glass, ceramic, plastic, copper, and steel, and also in 3 different sizes; 01, 02 and 03, for approximately 350ml, 600ml, and 1L brews respectively.

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Hario ceramic


A medium-fine grind is typically best for a brew around 400ml. Plan to adjust finer or coarser depending on your batch and brewer size.

Steps to follow

Step 1: You’ll start by placing your filter into the brewer and rinsing your filter thoroughly with hot water.

Step 2: Add your coffee, start your timer, and pour 10 to 15% of your total brew water evenlyover the grounds.

Step 3: After 30 seconds have elapsed on your timer begin adding the rest of your water to the

brewer; keep slow and even pour, moving in concentric circles from the center     outward (up to ~¼” from the edge of the brewer).

Step 4: Continue until you’ve added water to your desired brew ratio and let all of the water finish flowing through the brewer.

Time: It takes about 3 minutes for a brew around 400ml; expect faster brew times around 2 minutes for smaller brews, and brew times getting as long as 5 to 6 minutes for 1liters brews in your 03 size V60.

Merits & Demerits

Hario’s V60 Filters produce clarity in the cup without getting in the way with much of the paper flavor that can be difficult to avoid with other paper-filtered brewers. The unique ridged design of the brewer also helps facilitate even extraction better than most conical drippers, this prompt why the V60 is so popular all over the coffee world.

The fact that the V60 does a better job than most at encouraging even extraction, it still needs care in brewing; majorly the large single outlet, fast flow time, and a finer grind setting than is required by many other brewers will all contribute to the delicate balancing act necessary to control your results. The rewards of mastery will be great, but the learning blending might take little time.

Chemex glass pour-over

Chemex glass


Chemex Glass pour-over has an hourglass shape, with a bowl-like bottom and funneled top. A more recent design has a glass handle. The Chemex is designed with borosilicate glass brew cone and decanter, Chemex-bonded filter paper, and museum-worthy styling. This equipment is available in 3, 6, 8, and 10 cup sizes, which is detailed with either a sleek glass handle or a light-colored wooden collar.

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For most brews medium to medium-coarse is recommended. Plan to adjust according to batch size, following that a 400ml brew will need to be a bit finer than a 1L brew.

Steps to follow

Step 1: Insert your Chemex filter into the brewing cone with three layers of filter paper against the side of the brewer with the spout, rinse thoroughly with hot water and dispose of the  rinse water.

Step 2: Add your coffee, start your timer, and pour 10-15% of your total brew water evenly over the grounds.

Step 3: After 30 seconds have elapsed on your timer begin adding the rest of your water to the brewer in stages making sure of a slow and even pour and ensure that you don’t pour water directly down the sides of the filter.

grind chemex

Step 4: Continue pouring water in pulses until reaching your target brew ratio; allow all of the brew water finish flowing through the coffee bed before discarding your filter.

Time: Total brew time should be 4 to 5 minutes for most brews in your 6, 8, or 10 cup.

Merits & Demerits

The Chemex brews the lightest bodied and cleanest cup of coffee of any paper filtered brewer available. The flow is very slow and has a longer contact time than other brewers help to facilitate a good extraction easily, which helps to showcase the full spectrum of flavor that particular coffees have.

The upsides can be downsides though; as the Chemex will always lack body compared to other brewers, if you’re looking for a full and rich tactile experience then this brewer isn’t for you. Also, the all-in-one brewer with decanter means that if you break one part you break them.

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How to French Press

The French Press offers direct infusion for full-bodied coffee. It’s an ideal companion for dark roasts by bringing out rich and complex flavors. The step by step of how to French press is explained below.

Step1: Heat fresh water to 200° F.

Note: To reach the right temperature, bring water to a boil and then let it stand for 30 seconds.

Step 2: Measure and prepare by weighing out 55grams of freshly roasted coffee beans, then reheat the French press with hot water and let it sit.

Note: In case you don’t have a scale, measure out 5½ standard coffee scoops, or 11 tablespoons of beans. By preheating it, the temperature stays more consistent throughout the brewing process.

Step 3: Grind the coffee until it reaches a state of coarse sea salt.

french press

Note:  A consistent grind enables even extraction. If the plunger is difficult to push down at the end of the brew, try a slightly coarser grind next time..

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Step 4: Make sure you discard hot water and place the French Press on your scale, add coffee grounds, and then zero out your scale. Set your timer for four minutes and pour in just enough water to saturate the grounds.  Give the French Press a quick swirl, and then wait 30 seconds.

french press coffee making

Note: When hot water meets coffee grounds, CO2 escapes and expands, creating a “bloom.” Once the off-gassing is complete, the grounds are more receptive to absorbing water, resulting in better extraction of flavors.

Step 5: Pour hot water over the grounds until the scale reaches 880 grams or when the water reaches the middle of the metal band, which is about 1 inch below the rim.

Note: The secret to perfect coffee is the right ratio of coffee to water commonly 1:16, or 1g of coffee for every 16g of water.

Step 6: Place the plunger on top of the grounds, then slowly push it halfway down and pull back up to just below the surface.

Note: Understand that Plunging halfway keeps the grounds fully saturated, enabling even extraction. It also helps prevent a surface crust of dry grounds from forming, making the final plunge easier.

Finally, after 4 minutes, press the plunger to the bottom, then your coffee is ready to be poured and savored.

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