Pour over coffee is the perfect brew method for those who enjoy slowing down and savoring the ritual of coffee making. With its clean flavor, rich aroma, and elegant process, the pour over has earned its spot as a favorite among baristas and home brewers alike. This method puts you in the driver’s seat—control the temperature, flow rate, and bloom time, and you’ll be rewarded with a cup that’s balanced and nuanced.

A Brief History of Pour Over Coffee

While the idea of manually pouring water over coffee grounds dates back centuries, the modern pour over method was revolutionized in 1908 by a German housewife named Melitta Bentz. Frustrated with bitter coffee, she poked holes in a brass pot and used blotting paper from her son's school notebook to filter the grounds—thus inventing the first paper coffee filter and drip brewing system.

Melitta's invention led to the creation of the Melitta company, which still produces pour over equipment today. Since then, other devices like the Hario V60, Chemex, and Kalita Wave have joined the pour over family, each offering slight variations in design and flow.

How to Brew Pour Over Coffee

This method highlights the clarity of flavors in high-quality beans, and it’s easier than it looks once you get the hang of it.

What You’ll Need:

• A pour over brewer (like a V60, Chemex, or Kalita)

• Matching paper filter

• Freshly ground coffee (medium-fine grind, like table salt)

• Filtered water

• Kettle (gooseneck recommended)

• Scale and timer

Coffee-to-Water Ratio:

A great starting point is 1:16 — that’s 1 gram of coffee for every 16 grams (or ml) of water.

• For one 12 oz (355 ml) cup of coffee:

  • 22 grams of coffee

  • 355 ml (grams) of water

Step-by-Step Instructions:

1. Place filter in your brewer, rinse it with hot water to eliminate paper taste and preheat the vessel. Discard rinse water.

2. Add freshly ground coffee to the filter, then gently shake to level the bed.

3. Start your timer and begin the bloom: Pour about twice the weight of the coffee in water (e.g., 44g for 22g coffee). Let it bloom for 30–45 seconds—this releases trapped CO₂.

4. Begin pouring in slow circles, adding water gradually until you reach your final weight. Aim to finish pouring within 2:30 to 3:00 minutes.

5. Let it drain completely, remove the filter, and serve immediately.

Tips for Pour Over Perfection:

• A gooseneck kettle gives you better control over the pour.

• Use a scale to stay consistent with your ratios.

• Don’t rush—consistent, gentle pours are key to even extraction.

• Try single-origin beans to appreciate subtle flavor notes.

Pour over coffee is a method rooted in simplicity, elegance, and control. Invented by a German innovator over a century ago, it remains a favorite for those who love precision and clarity in their cup. With the right tools and a bit of patience, anyone can create a clean, flavorful brew that brings out the best in their beans.