Pour-over coffee is the single best way to experience everything a great coffee has to offer. It's simple, requires minimal equipment, and produces a clean, nuanced cup that highlights the unique character of each bean. Here's our step-by-step guide to brewing pour-over coffee at home — no barista experience required.
What You'll Need
- Pour-over dripper (V60, Kalita Wave, or Melitta)
- Paper filter (matched to your dripper)
- Kettle (gooseneck preferred for control)
- Scale (accuracy matters)
- Timer
- Fresh coffee (we recommend our Original Roast for beginners)
- Filtered water
The Recipe (Makes One 12oz Cup)
Ratio: 1:16 (coffee to water)
- Coffee: 22 grams (about 3 tablespoons)
- Water: 350 grams (12 oz), heated to 200°F (93°C)
- Grind: Medium (like table salt)
- Total brew time: 3:00-3:30
Step-by-Step Instructions
Step 1: Heat Your Water
Bring water to a boil, then let it cool for 30-45 seconds (or use a temperature-controlled kettle set to 200°F). Water that's too hot will over-extract and taste bitter; too cool will under-extract and taste sour. For our fire-roasted beans, 200°F is the sweet spot — hot enough to dissolve the honey seal and extract the smoke-caramelized sugars.
Step 2: Rinse the Filter
Place your paper filter in the dripper and pour hot water through it to rinse. This removes papery taste and preheats your dripper and mug. Discard the rinse water.
Step 3: Add Coffee and Level
Add 22g of medium-ground coffee to the filter. Shake gently to level the bed — an even bed ensures even extraction. Place the dripper on your mug, set both on the scale, and tare to zero.
Step 4: The Bloom (0:00-0:45)
Start your timer and pour 44g of water (2x the coffee weight) in a slow spiral from center outward. The coffee will bubble and expand — this is CO2 escaping from fresh beans. Wait 30-45 seconds for the bloom to finish. This degassing step is crucial: if you skip it, the CO2 creates channels in the bed that cause uneven extraction.
Step 5: First Pour (0:45-1:30)
Pour in slow, steady circles from center outward, avoiding the edges of the filter. Add water until you reach 200g total. Pour slowly enough that the water level stays relatively consistent — don't flood the bed. The goal is to keep the slurry at a consistent temperature and saturation level.
Step 6: Second Pour (1:30-2:15)
Once the water level drops to about 1cm above the coffee bed, begin your second pour. Add water in the same circular pattern until you reach 350g total. Maintain the same slow, steady pace.
Step 7: Drawdown (2:15-3:30)
Let the remaining water drain through the coffee bed. The total brew time (from first pour to last drip) should be 3:00-3:30. If it's faster, your grind is too coarse. If it's slower, your grind is too fine. Adjust for next time.
Step 8: Enjoy
Remove the dripper, give your cup a gentle swirl to mix, and let it cool for 1-2 minutes. Coffee flavors open up as temperature drops — you'll taste more complexity at drinking temperature (140-160°F) than when it's scalding hot.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Tastes bitter/harsh | Over-extracted | Grind coarser or use cooler water |
| Tastes sour/thin | Under-extracted | Grind finer or use hotter water |
| Drains too fast (<2:30) | Grind too coarse | Go one step finer |
| Drains too slow (>4:00) | Grind too fine | Go one step coarser |
| Tastes flat/muted | Stale coffee or bad water | Use fresher beans and filtered water |
Which Green Man Roast for Pour-Over?
All three of our roasts work beautifully as pour-over, but each offers a different experience:
- Morning Light: The brightest, most complex pour-over. Jasmine, citrus, green apple. For those who love nuance.
- The Original: The most balanced. Toasted oak, honey, chocolate. Our recommendation for your first pour-over.
- Dark Grove: The boldest. Chocolate, smoke, molasses. Grind slightly coarser than the others to avoid over-extraction.