The Art of the Perfect Pour-Over
Why a 30-second pause is the secret to a perfect cup.
Thiha Aung
Contributor
Pour-over coffee is more than just a brewing method; it's a ritual. By controlling every variable—from water temperature to the speed of the pour—you can unlock flavors that remain hidden in automatic brewers. It is the purest expression of a bean's terroir, rewarding the patient brewer with clarity and complexity.
In this guide, we explore the science of extraction. Why does the initial 'bloom' matter? How does the grind size affect the bitterness? We've partnered with world-class baristas to bring you a definitive guide to the perfect pour-over, step by step.
The Golden Ratio
Before you pour a single drop of water, you must master the ratio. We recommend a starting point of 1:16—one gram of coffee for every sixteen grams of water. For a single cup, try 15g of medium-coarse coffee to 240g of water. This balance ensures the water has enough 'room' to pull out the sweetness without over-extracting the woody, bitter compounds.
The Step-by-Step Method
Follow these phases to ensure a consistent extraction every time you brew.
Phase 1: The Bloom
Pour 30g of water and wait 30 seconds. This releases CO2 and prevents sourness.
Phase 2: The Main Pour
Slowly pour in concentric circles until you reach 150g. Keep the stream steady.
Phase 3: The Final Drawdown
Finish pouring at 240g. Give the dripper a gentle swirl to flatten the bed.
Pro Tips for a Perfect Bloom
- Use water at exactly 93°C (200°F) for optimal degassing.
- Wet the grounds with twice their weight in water.
- Gently stir with a bamboo spatula to ensure no dry pockets remain.
- Watch for the bubbles—no bubbles usually means the beans aren't fresh.
At a Glance.
Precision Matters
Water at exactly 93°C ensures optimal extraction without burning.
