Pour-over coffee is a brewing method that involves manually pouring hot water over coarsely ground coffee beans, which are placed in a paper filter inside a brewing device like Hario’s V60. This allows the coffee to drip directly into a mug or server. What sets pour-over coffee apart from other brewing methods is the control it provides over the factors that affect the taste of the final product, such as the brew length (bloom and flow rate), temperature, and recipe/technique. In contrast, when using a drip machine, many of these factors are outside of your control.

Although pour-over brewing is more hands-on and time-consuming than other methods, it can result in some of the most delicious cups of coffee you've ever had if executed properly.

The benefit of brewing a pour-over coffee is the direct influence you as the barista have on brew length (time), temperature, and recipe. Many of these inputs can't be influenced with automatic machines which can drastically reduce the quality of your brew.

Every coffee is unique, from the roast type (light, medium, dark), the varietal (Gesha, SL-28, Pink Bourbon), and the processing method (washed, natural, honey). All these factors drastically influence how coffee should be brewed and catering your inputs (time, temperature, and recipe) to the coffee type will give the exceptional results you are looking for. Furthermore, you as the consumer of the beverage may want the final brew to taste a certain way, maybe you like your coffee stronger, or want a coffee with high clarity and a low coffee-to-water ratio, all these options you have the influence over when brewing with a pour-over.

Golden Cup Standard:

The Golden Cup Standard is an excellent baseline for any brewing method, including pour-overs. The standard recommends a coffee-to-water ratio of 1:17 to 1:18, meaning you would use 17 grams of water for every 1 gram of coffee grounds.

Some may find this ratio to be a bit weak, resulting in a slightly watery cup of coffee. The Golden Cup Standard is particularly well-suited to those seeking clarity in their coffee, light roast enthusiasts, or those who prefer single-origin coffee.

Starting with the Golden Cup Standard is an excellent idea, even though it is a bit mild. You can then gradually increase the coffee-to-water ratio to achieve a stronger brew.

Our Recommendation for Brew Ratios:

We suggest three different coffee-to-water ratios for pour-over brewing, depending on whether you prefer a mild, average, or robust cup of coffee.

Mild (high clarity): 1:17 or the SCA Golden Cup standard

Average: 1:16

Robust (high body): 1:13

You can use these ratios as a starting point and then adjust the ratio up or down to achieve the desired level of clarity or body. Our coffee calculator provides exact measurements, and please note that all ratios are based on 1 gram of coffee to "x" grams of water.

The recommended temperature range for brewing hot coffee, regardless of the method, is between 197-205 degrees Fahrenheit. Using a kettle with a thermometer is the best way to achieve this temperature range, but alternatively, you can boil water and let it sit for 30 seconds to 1 minute to cool to the optimal temperature.

The temperature of the water used for brewing can greatly affect the taste of the coffee. If the water is too hot, it can result in a bitter or burnt taste, while water that is too cool can result in a flat and weak cup of coffee.

Ideal brewing temperature for light-roasted coffee:

The ideal brewing temperature for Light Roast Coffee is right off boil or between 203 – 212 degrees Fahrenheit. The higher temperatures help prevent sourness, and high acidity is lighter roasted coffees.

Ideal brewing temperature for medium-roasted coffee:

The ideal brewing temperature for Medium Roast Coffee is about 30 seconds off boil or between 194 - 203 degrees Fahrenheit. The moderate brewing temperature helps keep the medium-roasted coffee balanced and rich.

Ideal brewing temperature for dark-roasted coffee:

The ideal brewing temperature for Dark Roast Coffee is about 1 minute off boil or between 185 – 195 degrees Fahrenheit. The lower temperature helps to rid bitterness and highlight the sweetness in the dark roasted coffee.

Most pour-over recipes and even those from award-winning baristas fall within the 2:45 – 4:30 second range. You will see 3:00 minutes mentioned often as the target time but don’t be afraid to test pour-overs that are faster or slower than that target time. 3:00 minutes seems average and is an excellent first target to ensure your grind size and pour frequency are aligned to reach that time. From there, you can extend or shorten your bloom time or grind finer and target a slightly longer brew length to see how that impacts overall flavor. Please note that every coffee is different, and what may work well for one may not work well for another.