Pour-over brewing is coffee as choreography—graceful, deliberate, and deeply rewarding. Learn how to perfect your pour, balance water temperature, and extract the bright, clean flavors that define this method.
Coffee, Like Poetry, Requires Attention
Pour-over is choreography. It’s the steady hand, the slow spiral of water, the quiet anticipation as each drip falls. It’s coffee as performance art, with you in the spotlight. Every step matters. Every movement counts.
The Tools: Curating Your Coffee Ritual
• Dripper: Hario V60, Kalita Wave, or Chemex.
• Filter: Unbleached paper filters.
• Kettle: A gooseneck kettle is essential for precision.
• Grind Size: Medium-fine, like granulated sugar.
Step-by-Step Guide: Brewing with Elegance
1. Rinse the Filter: Prevent paper taste; pre-warm the dripper.
2. Measure & Grind: 1:16 coffee-to-water ratio.
3. Bloom: Add water (90–96°C) in a gentle spiral and wait 30 seconds.
4. Pour Gradually: In concentric circles, pour slowly.
5. Wait & Serve: Let gravity do its work. Patience rewards.
The Flavor Profile: Clarity in a Cup
Pour-over coffee is clean, vibrant, and expressive. You’ll taste bright notes, subtle hints of fruit, or deep chocolate undertones, depending on the beans.
