Pourover Coffee - The Definitive Guide

Pourover Coffee - The Definitive Guide

What is pourover coffee?

Pourover is filter style coffee brewed by pouring hot water over a bed of coffee that sits in a filter inside a pourover cone.The resulting brew is delicate, light in body and allows the the quality of the coffee to shine with clarity.

More about Pourover

Pourover is often considered to be the gold standard of manual filter brewing, and is valued for the way it allows the delicate origin characteristics and flavour profile of coffees shine. Pourover is an extremely delicate way of brewing coffee and results in a light-bodied, complex cup with a lot of clarity. It’s also a fairly inexpensive way to start brewing filter coffee at home, as you only really need a pourover cone, filter paper, and a kettle. You’ll get best results with a goose-neck kettle for the ultimate controlled pour.

Pourover cones can be made of ceramic, glass, plastic and even metal; these can be paired with paper or metal filters. Our go-to pourover brewer is the Hario V60, named after it’s signature 60°, V-shaped slope. The V60 cone also boasts a wide brew hole and spiraled edges, which keeps the filter from sticking to the cone, allowing for the perfect flow and extraction.

You’ll get best results on pourover with filter roasted coffee, which is suited to its delicate and gentle extraction.

See our easy-to-follow guide below for more hints and tips on how to brew stovetop coffee, and if you have any unanswered questions, see our FAQ.

How to brew Pourover Coffee

How Long? 2.5-3 minutes

How Much? Pourover cones start at $12.50 for plastic and $30 for ceramic

What You'll Need: Hario V60 2-cup, Hario V60 2-cup filter paper, kettle (preferably gooseneck), range server or a large enough flat-topped vessel to brew into, scales, timer

Master making Pourover coffee by following our easy steps below!

Pourover Coffee - The Definitive Guide 


Here's the step-by-step guide to Pourover Coffee

1. Prepare your filter.

Put your kettle on to boil, with at least 600ml of water, preferably filtered. While the water is heating, fold the pourover filter along its seam and put it inside the pourover cone. Sit it on top of your range server or mug and, once the water is hot, rinse the filter with a considerable amount of water. This will get rid of any papery taste, and also preheat your pourover cone and range server, which will help to keep your brew hot for longer.

2. Weigh and grind the coffee.

We suggest starting with a brew ratio of 1:16, meaning for every gram of coffee, you’ll want to use 16g of water. Choose your dose of coffee based on the size of your brewer (for a 1-cup V60, try 15-17g of coffee to 250-300g water; for a 2-cup V60, start with 30-35g of coffee to 500-600g water).

Weigh your desired coffee dose, and grind to a medium grind size. You can use pre ground coffee, but you will get better results grinding to order. Place the coffee inside the pre-wet filter in your pourover cone on top of your server. Place this entire set up on top of your scales and tare.

3. Bloom.

Start your timer and bloom the coffee by introducing a small amount of water to the coffee bed, using a gentle circular motion. A good rule of thumb is to use double the amount of water to coffee during this bloom stage. Let the coffee bloom for 30 seconds. You will see the brew bubble up as the carbon dioxide escapes.

4. Pour.

Now continue to pour over the rest of your water, in a slow and controlled circular manner. Some pourover aficionados recommend pouring the brew water in 2-3 stages, others prefer a constant steady stream. You will want to finish pouring the water in well before your desired brew time.

5. Wait for the brew to finish.

Allow the brew to finish extracting the coffee. Once the bed of the coffee is exposed and the extraction slows to a drip, the brew is finished. The total brew time should be around 2.5-3 minutes.

If your total brew time is too long, it will probably be over-extracted and taste bitter, dry and astringent. Coarsen your grind, and brew again.

If your total brew time is too short, it will probably be under-extracted and taste bland, thin or acidic. Coarsen your grind, and brew again.

For a stronger brew, increase the dose of coffee.

Ready to make Pourover Coffee?

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Your Pour Over Coffee Questions, Answered

Here are the most common questions we receive regarding Pour Over Coffee. If you have any more questions, please get in contact!

Pourover is considered to be special for the way it allows the true qualities of coffee shine. Pourover coffee is light in body, with a lot of clarity so the origin characteristics and subtle flavours of the coffee is evident in the cup.

We think pourover is a wonderful way to brew coffee and to taste the nuances in coffee. You can make pourover coffee with a relatively inexpensive set up, so we absolutely think it’s a worthy way to brew coffee.

We suggest enjoying everything in moderation! In some ways, black coffee can be considered healthier than drinks with added dairy or alternative milks. It is also claimed that coffee filtered through paper is healthier as the filter reduces the amount of cafestol in the final beverage. Cafestol is an oil in coffee that is claimed to raise cholesterol in high doses. If you’re concerned, we suggest speaking to a medical professional!

It is claimed that coffee filtered through paper is healthier as the filter reduces the amount of cafestol in the final beverage. Cafestol is an oil in coffee that is claimed to raise cholesterol in high doses. If you’re concerned, we suggest speaking to a medical professional!

We suggest a medium grind for pourover. You can fine tune your grind size by following the brew guide above and making changes to the grind based on how long the coffee takes to brew.

How much coffee you use for a pourover depends on the size of your pourover cone and how many coffees you want to make. For a one cup pourover we suggest starting with 15g of coffee to 250g of water; for two cup pourover we suggest a 30g:500g ratio.

Your pourover brew might taste watery if it is underextracted. This might happen if the coffee doesn’t get enough contact time with the water. Try fining up your grind, thereby extending your brew time and see if it makes a difference. You can also increase your brew ratio (ie use more coffee while keeping the water volume the same). Have a play around and discover where your preferences lie. It’s important to remember that pourover coffee, by nature of how it’s brewed, has a much lighter body and mouthfeel to other brew methods, which can come across as watery if you aren’t use to drinking it. With a bit of practice with both brewing and drinking pourover, we’re sure you’ll come to love it!

We recommend using water between 94-98°C. If you don’t have a temperature controlled kettle, boil your kettle and leave it to sit for a minute or two before brewing.

Explore other Brew Methods

There are so many ways to brew delicious coffee. Take a look other methods on our brew guide page

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