Pourover

Pouover coffee is a manual brewing method in which hot water is poured over ground coffee held in a filter within a funnel-shaped dripper. The water passes through the coffee and filter by gravity, delivering liquid into a carafe or cup. It differs from automatic drip machines in that the brewer controls water temperature, pour rate, and contact time.

Equipment typically includes a pour-over dripper (such as V60, Kalita Wave, or Chemex), appropriate filters (paper, metal, or cloth), a carafe or jug, a gooseneck kettle, a scale, and a timer. The design of the dripper and filter influences extraction, body, and clarity of the final cup.

The process starts with placing a filter in the dripper and pre-wetting it to rinse away paper flavors. Ground coffee is added at a chosen dose. A bloom stage follows, applying a small, even pour to saturate the grounds and release trapped carbon dioxide, usually 30–45 seconds. After blooming, the brewer pours in controlled increments, typically in a slow, circular motion, to maintain a steady flow until reaching the desired brew volume. Typical total brew times range from 2.5 to 4 minutes. Water is commonly heated to about 92–96°C (198–205°F). A common starting ratio is around 1:15 to 1:17 coffee to water by weight, with adjustments for grind size and taste.

Pouover brewing yields a clean, bright cup with pronounced aroma and clarity, especially for lighter roasts or single-origin coffees. Consistency in grind size, pouring technique, and temperature control is essential, while common pitfalls include uneven grinding, channeling, and using water that is too cool or too hot.