How to Make Pour-Over Coffee
Pour-over is hands-on brewing at its purest. You control the variables, the coffee reveals every nuance. A small ritual that delivers a clean, bright, complex cup.
What you'll need
- Pour-over dripper (V60, Kalita Wave, or similar)
- Paper filter
- Mug or server
- Gooseneck kettle
- Burr grinder
- Kitchen scale
- Timer
Coffee & water
- Coffee: 1:16 ratio — 22 g coffee to 352 g water for a single cup. Medium grind, like raw sugar.
- Water: 200°F (just off the boil)
Steps
- Boil and rest. Heat water to boiling, then let it sit for 30 seconds.
- Rinse the filter. Place the filter in the dripper, rinse with hot water, dump.
- Add coffee. Add 22 g of medium-ground coffee, level the bed, tare your scale.
- Bloom. Pour 44 g of water in slow circles to fully wet the grounds. Wait 30–45 seconds.
- First main pour. Slowly pour to 175 g total. Keep the kettle low and pour in tight circles.
- Pause briefly. Let the water level drop until you can see the grounds again.
- Final pour. Pour to 352 g, finishing in the center.
- Total brew time: 3:00–3:30. Faster, grind finer. Slower, grind coarser.
Hudson City Coffee picks for pour-over
Pour-over makes single origins sing.
- Ethiopia Natural — floral, fruity, milk chocolate.
- Kenya — bright citrus, effervescent.
- Guatemala — dark chocolate, bright fruit, butterscotch.
- Costa Rica — sweet apple, raisin, honey.
- Tanzania — pear, jasmine, strawberry.
Tip: Your pour speed matters more than you'd think. Slow, steady, in concentric circles starting from the center.