Pour over coffee is one of the most rewarding brew methods you can learn. With just a few basic tools and some practice, you can consistently produce coffee that rivals the best specialty cafes.
What You Need
A V60 dripper, appropriate filters, a gooseneck kettle, a scale, and freshly ground coffee. The grind is everything — aim for medium-fine, resembling coarse sand.
The Technique
Heat your water to 93°C. Rinse your filter with hot water to remove papery taste. Add your coffee (16g per 250ml is a great starting ratio). Start with a 40ml bloom pour, wait 30 seconds, then pour in slow, concentric circles until you reach your target weight.
The whole brew should take 3–4 minutes. If it's faster, grind finer. Slower, grind coarser.