Pouover

Pouover is a coffee brewing technique described as a refinement of the pour-over method. In pouover, hot water is poured over ground coffee held in a filter, with a focus on a staged pour and precise water flow to modulate extraction, aroma, and body.

The origin of the name is unclear; it has been used informally by baristas and cafes.

Equipment includes a gooseneck kettle, a dripper such as a cone, and filters (paper or metal). The process typically begins with a brief bloom, followed by concentric pours in measured increments. The target total brew time is roughly two to four minutes, with a coffee-to-water ratio around 1:15 to 1:17.

Variants emphasize different aspects: some prefer lighter-bodied coffees with longer draw-down; others use metal filters to increase mouthfeel; grind size and pour cadence are adjusted to achieve desired clarity.

Reception: In the coffee world, pouover is considered one of several controlled pour methods; it is commonly taught in barista training and used in specialty shops; outside these circles, the term may be unfamiliar or used interchangeably with pour-over.

Related topics include pour-over, drip coffee, and filter types.