THE SHORT ANSWER
Pour-over brews coffee by passing hot water through a bed of grounds and a filter. Begin with 15 g coffee and 250 g water, then adjust grind and pouring to suit your brewer.
- Starting recipe
- 15 g coffee / 250 g input water
- Grind
- Medium-fine
- Time
- About 2½–3½ minutes
- Temperature
- 92–96°C / 198–205°F
What you’ll need
- Cone dripper and matching paper filter
- Kettle, preferably gooseneck
- Scale, grinder, timer, mug or server
Make it, step by step
- Rinse the paper filter with hot water; discard that rinse water. Place the dripper over a stable mug or server.
- Grind 15 g coffee medium-fine, add to the filter, and level the bed. Set your scale to zero.
- Start the timer. Add about 35 g water, enough to wet all grounds, and pause for 30 seconds. This first wetting is the bloom.
- Pour gently in circles until the total water reaches 250 g. Avoid sending a strong stream down the paper edge.
- Let the bed drain. Remove the dripper, swirl the coffee, and taste once it has cooled a little.
Make it yours
If water races through and the cup tastes sharp, try a little finer. If the bed stalls and tastes drying, try coarser. Time is a clue, not a finish line.
These are home starting points, not lab-tested guarantees. Follow the safety and capacity guidance for your exact equipment.
Sources & further reading
Source links support the factual context. Our home recipes and tasting suggestions are identified as starting points.