What you need
- A cone dripper such as a V60 or Kalita, plus paper filters
- A kitchen scale with a timer
- A kettle, ideally with a narrow spout
- A burr grinder and fresh whole beans
The recipe
This recipe makes one large mug. It uses a 1:16 ratio, so 15 g of coffee to 250 g of water.
- Heat the water to 92–96 °C (198–205 °F). Lighter roasts like a hotter kettle; darker roasts taste better slightly cooler.
- Rinse the filter with hot water, then discard the water. This removes paper taste and warms the dripper.
- Add 15 g of coffee, ground medium-fine, roughly the texture of sand. Level the bed with a gentle shake.
- Bloom. Start the timer and pour 45 g of water, making sure all the grounds are wet. Wait 30–45 seconds while the coffee releases carbon dioxide.
- Pour in slow circles from the centre outward and back, reaching 150 g at about 1:15 and 250 g at about 2:00. Keep the water level steady and avoid pouring on the filter walls.
- Let it drain. The bed should finish draining between 2:45 and 3:15. Swirl the dripper once, then remove it.
Fix the cup by tasting it
Change only one thing per brew, and change it a little.
- Sour, thin or salty: the coffee is under-extracted. Grind finer, use hotter water or extend the pour.
- Bitter, dry or harsh: the coffee is over-extracted. Grind coarser or lower the water temperature.
- Draining takes longer than 4 minutes: the grind is too fine or the bed is clogged. Grind coarser.
- Draining finishes before 2 minutes: the grind is too coarse. Grind finer.
Choosing beans for pour-over
Washed light and medium roasts show the most in a paper filter. A floral Ethiopian coffee or a sweet, fruity Colombian coffee are good places to start. If you use a bag that is a week or two past its roast date, the flavors will be at their best.
Common mistakes
- Pouring too fast. A fast, heavy pour makes the water channel through the bed. Keep the stream thin and steady.
- Skipping the scale. Guessing the water amount is the most common reason a good recipe tastes different from day to day.
- Using stale coffee. Beans that are more than about six weeks past roasting taste flat, whatever the technique.
- Water that is too cool. Water below about 90 °C usually gives a sour, thin cup, especially with light roasts.
Keep a note of each brew: weight, grind setting, time and how it tasted. After a handful of cups you will see which change helped.
Common questions
Do I need a gooseneck kettle?
It is helpful, because a narrow spout gives you control over the flow. It is not required. Pour slowly and steadily from any kettle, and you will still make a very good cup.
Why does the coffee bloom?
Fresh coffee holds carbon dioxide from roasting. When hot water hits the grounds, the gas escapes as bubbles. The bloom gives it time to escape so the water can extract evenly afterward.
What is the difference between a V60 and a Kalita?
A V60 has a cone shape and a large hole, which drains quickly and rewards careful pouring with a bright, clear cup. A Kalita has a flat bottom and several small holes, which makes it a little more forgiving.
