For about three years we brewed pour-over one way. It was a good method and we still like it. But recently we changed it, because we wanted a recipe we could repeat every morning without thinking.
The new one has two pours and a handful of numbers to remember. It gives a sweeter, clearer cup, and tomorrow's brew tastes like today's. A simple recipe also leaves you free to taste the coffee and make one small adjustment if it needs it.
The recipe at a glance
| Brewer | V60 or Origami (conical), or a flat bottom like the Kalita Wave |
| Filter | Cone paper for conical brewers, flat-bottom paper for the Kalita Wave |
| Dose | 15g coffee |
| Water | 225g |
| Ratio | 1:15 |
| Water temperature | 88 to 90°C |
| Grind | Coarse |
| Total brew time | 2:15 to 2:30 |
What you'll need
- A conical dripper (Hario V60 or Origami) or a flat-bottom dripper (Kalita Wave or similar), with the right paper filters. Our own UFO brewer is a cone-style dripper and works with this recipe as written.
- Digital scales with a timer
- A kettle, ideally a gooseneck for a slow, gentle pour
- A burr grinder
- Fresh filter-roasted coffee
Method
- Heat your water to 88 to 90°C. No temperature-control kettle? Let a freshly boiled kettle sit for a minute or two.
- Rinse the filter with hot water and tip the water out. This gets rid of any papery taste and warms the brewer and server.
- Weigh 15g of coffee, grind it coarse, add it to the filter and give it a gentle shake to level the bed.
- Start the timer and pour 50g of water over the coffee, wetting all the grounds. This is the bloom.
- Wait 45 seconds.
- Pour slowly and gently in circles up to 225g total.
- Let it draw down. It should finish between 2:15 and 2:30.
- Swirl and serve.
The old method, and why we moved on
Our old recipe used a 1:17 ratio, hotter water and three or four pours, with a fast circular pour to agitate the coffee.
The new one came from our friends at Micah Coffee Brewers in Ferntree Gully, where we've never had a bad cup. One line of theirs stuck with us: if you push extraction, you pull out the bad as well as the good. This recipe extracts just enough and then stops.
It's also easier to repeat. Two pours instead of three or four means fewer things that can vary. A gentle pour has no technique to get "right". The numbers are round: 15g in, 225g out, a 50g bloom for 45 seconds. And 88 to 90°C with a 2:15 to 2:30 window gives you a little room.
Why the recipe works
A coarser grind slows extraction, so you're less likely to pull out harsh, bitter flavours. Water at 88 to 90°C extracts more gently than water straight off the boil and holds onto sweetness. The stronger 1:15 ratio gives a fuller cup without having to extract hard to get there. And a slow, soft pour leaves the bed alone, which keeps the cup clean.
Conical or flat bottom?
Both work with this recipe. Conical brewers like the V60, Origami and our UFO tend to give a bright, clean cup with lots of clarity. Flat-bottom brewers like the Kalita Wave are a little more forgiving and consistent, with a slightly rounder cup. Use the same recipe on either. If you're not sure which to buy, pick the one you'll enjoy using. Consistency matters more than the brewer.
Troubleshooting
Change one thing at a time, and taste between brews.
| If it tastes... | Try... |
|---|---|
| Sour, sharp or thin | A slightly finer grind, or water at the warmer end of the range (90°C) |
| Bitter, dry or harsh | A slightly coarser grind, or water at the cooler end (88°C) |
| Flat or muted | Check the coffee is fresh. Old beans can't be fixed by technique |
| Draws down too slowly (over 2:30) | Grind coarser |
| Draws down too fast (under 2:15) | Grind a little finer |
Which coffee should you brew?
Pour-over shows off the character of the bean, so it pays to use a coffee you'll enjoy tasting closely. We roast our filter coffees lighter to bring out origin and sweetness.
If you want somewhere to start, try Guatemala Magarciy: a washed coffee from the Ramirez family in Sololá, with notes of golden syrup, cherry and hibiscus. For something different, browse the rest of our single origins. The same recipe works for our decaf too.
Frequently asked questions
What's the best coffee-to-water ratio for pour-over?
There's no single right answer, but we've moved to 1:15, which is 15g of coffee to 225g of water. It gives a sweeter, more distinct cup than 1:17 without pushing extraction.
What's the easiest way to make consistent pour-over coffee?
Use scales, keep the recipe simple and change one variable at a time. Ours is 15g of coffee and 225g of water, a 50g bloom and one slow pour.
What temperature should the water be for pour-over?
88 to 90°C. Slightly cooler than boiling extracts more gently and keeps the cup sweet.
What grind size is best for pour-over?
Coarse, with this recipe. If the brew takes longer than 2:30 or tastes bitter, go coarser. If it's too quick or sour, go a little finer.
Can I use this recipe on a V60, Origami or Kalita?
Yes. It works on conical and flat-bottom brewers. Just use the right paper filter for your dripper.
How long should pour-over take?
Between 2:15 and 2:30 in total, including the 45-second bloom.
Do I need a gooseneck kettle?
It helps, because you can pour slowly with more control, but it isn't essential. Pour slowly and keep the stream soft.
Should I use light or dark roast for pour-over?
A filter roast, which is roasted lighter to bring out origin character and sweetness.
Why did you change your recipe?
The old one worked, but this one is easier to repeat and gives a better cup. We learned it from other brewers, which is how recipes should travel.
Go and brew one
Grab some fresh filter coffee, set your scales and give it a go.