A great pour-over is less about fancy technique and more about controlling a few variables: dose, grind, water temperature, and how evenly you wet the bed. This guide gives you a baseline V60 recipe that is easy to repeat, plus a simple way to adjust when the cup tastes off.
What you need#
- V60 (or similar conical dripper) and paper filter
- Scale and timer
- Kettle (gooseneck helps, but any kettle works)
- Fresh coffee and a grinder
- Mug/server
Baseline recipe (1 cup)#
- Coffee: 15 g
- Water: 250 g (ratio 1:16.7)
- Water temp: 93–96 C
- Grind: medium (like table salt)
- Total time: 2:45–3:30
If you prefer stronger cups, use 16 g coffee to 250 g water. If you prefer lighter cups, keep 15 g and increase water to 260–270 g.
Step-by-step (simple pour pattern)#
- Rinse the filter with hot water, discard the rinse water, and preheat the brewer and server.
- Add coffee (15 g) and gently shake/tap to level the bed.
- Bloom: Start timer. Pour 45–50 g of water, aiming to wet all grounds. Swirl the dripper or server once to eliminate dry pockets. Bloom for 30–45 s.
- Main pour 1: Pour in slow circles to reach 150 g total by 1:10.
- Main pour 2: Continue pouring to reach 250 g total by 1:45–2:00.
- Let it drain. If the drawdown finishes much earlier than 2:45 or later than 3:30, adjust grind (see below).
- Swirl the server to mix, then serve.
Pouring tips that matter#
- Keep the water stream steady and controlled.
- Pour mostly in the middle-to-outer ring, but avoid pouring directly on the paper.
- A quick swirl after bloom improves evenness more than “perfect circles”.
How to dial in by taste#
Use taste first, time second.
If the cup tastes sour, sharp, or thin#
Likely under-extracted.
- Grind slightly finer (first choice)
- Increase water temperature (toward 96 C)
- Extend bloom to 45 s and ensure full wetting
- Pour a bit slower so the bed stays gently saturated
If the cup tastes bitter, dry, or harsh#
Likely over-extracted.
- Grind slightly coarser
- Lower temperature (toward 93 C)
- Pour a bit faster (less time on the bed)
- Reduce agitation (skip extra swirling)
If the cup tastes hollow or watery#
Likely too weak (strength issue).
- Increase dose to 16–17 g for 250 g water
- Or reduce water to 230–240 g while keeping 15 g coffee
Common mistakes#
- Not rinsing the filter: paper taste can dominate delicate coffees.
- Dry pockets in bloom: uneven wetting leads to uneven extraction.
- Chasing time only: time is a symptom; taste is the decision tool.
- Too much agitation: aggressive stirring can increase bitterness and astringency.
Quick consistency checklist#
- Same dose, same water, same temperature
- Grind adjusted in small steps (one click at a time)
- Bloom always fully wets the bed
- Total time in a stable window (2:45–3:30)
FAQ#
Can I do this without a gooseneck kettle?
Yes. Pour closer to the bed with a slower stream and rely on a swirl after bloom.
Do I need a specific filter brand?
Not strictly, but switching filters can change flow rate. If you change filters and the drawdown shifts a lot, re-dial the grind.
Summary#
Start with 15 g coffee to 250 g water at 93–96 C, bloom thoroughly, and keep your pour simple. Then adjust grind in small steps based on taste: finer for sour, coarser for bitter.