Pour-over coffee is not just a brewing method—it’s a skill that combines precision with artistry. From selecting the right dripper to controlling the pouring angle and speed, every detail influences the final flavor. For beginners, mastering the basic pour-over techniques is an essential step into the world of specialty coffee. For seasoned enthusiasts, refining these techniques can help bring out the finest nuances in the beans.

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Choosing the Right Equipment and Beans

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1. Selecting the Dripper

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‧ Different dripper designs affect water flow and extraction.

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‧ For example, the Hario V60 offers faster water flow, emphasizing acidity and fruity notes, while the Kalita Wave, with its flat-bottom design and multiple small holes, provides more even extraction and a smoother mouthfeel.

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2. Choosing Quality Coffee Beans

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‧ Opt for freshly roasted specialty coffee beans; the origin and processing method will directly influence the flavor.

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‧ Pour-over brewing often showcases the beans’ inherent characteristics, so single-origin beans are an excellent choice for exploring flavors from different regions.

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3. Grind Size

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‧ Grind size should be adjusted based on the dripper design and brewing time.

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‧ Typically, the V60 calls for a medium-fine grind (similar to granulated sugar), while the Kalita Wave may require a slightly coarser grind, closer to coarse sand.

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Basic Steps for Pour-Over Coffee

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1. Prepare the Equipment

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‧ Preheat the dripper, filter paper, and serving carafe to maintain consistent water temperature and avoid heat loss, which can affect flavor extraction.

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2. Rinse the Filter

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‧ After placing the filter in the dripper, rinse it with hot water. This removes any paper taste and also preheats the dripper and carafe.

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3. Accurate Coffee-to-Water Ratio

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‧ A common ratio is 1:15 or 1:16—1 gram of coffee to 15–16 grams of water.

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‧ For example, using 20 grams of coffee with 300 milliliters of water typically yields a balanced and clean flavor.

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4. Pouring Technique

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‧ Blooming Stage: Start by pouring twice the coffee weight in water (e.g., 20 grams of coffee with 40 milliliters of water) to wet the grounds. Let it sit for about 30 seconds. This helps release carbon dioxide and promotes even extraction.

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‧ Incremental Pouring: Pour in a steady, controlled stream, adding water in small increments. Keep the pouring distance and flow consistent, moving in a circular pattern to ensure even saturation.

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5. Extraction Time and Completion

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‧ The total extraction time should fall between 2:30 and 3 minutes. Longer times may lead to over-extraction and bitterness, while shorter times may result in under-extraction and flat flavor.

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‧ Once finished, gently swirl the dripper to mix the brewed coffee evenly, and enjoy your coffee while it’s still fresh and hot.

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Keys to Refinement and Adjustment

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‧ Water Temperature: Adjust water temperature based on the roast level. A typical range of 90°C to 96°C works well.

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‧ Grind Size Tweaks: If the coffee tastes overly bitter, try a slightly coarser grind; if it tastes too weak, go finer.

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‧ Pouring Speed and Total Time: Pour-over brewing requires experimentation. Gradually adjust your pouring speed and total brewing time to fine-tune the flavor.

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The fundamentals of pour-over coffee are simple, but each step holds the potential to enhance the flavor. From choosing the right equipment to perfecting your pouring rhythm, every detail shapes the final taste and aroma. By mastering these basics, you’ll find that crafting a great cup of coffee is no longer a matter of chance, but a consistently repeatable art.