How to Make Pour Over Coffee (V60 Step-by-Step Guide)
A clean, bright, and endlessly repeatable cup. Master the V60 pour over with the exact ratio, grind, and pour schedule the pros use.
Updated June 15, 2026
- Brew time
- 3–4 min
- Ratio
- 1:16 (60 g/L)
- Grind
- Medium-fine
- Difficulty
- Beginner
Pour over is the best way to learn how variables like grind, water temperature, and pour speed shape flavor. With a single dripper, a filter, and a scale you can brew a café-quality cup that highlights the bright, delicate notes of a good single-origin coffee.
What you need
- A pour over dripper (Hario V60, Kalita Wave, or Origami)
- Paper filters that fit your dripper
- 20 g of fresh coffee beans (about 3 tablespoons)
- A burr grinder set to medium-fine
- A gooseneck kettle and a digital scale with a timer
- 320 g of filtered water at 96°C / 205°F
Step-by-step pour over recipe
- 1Boil water and let it settle to about 96°C (205°F).
- 2Fold the filter seam and place it in the dripper. Rinse it with hot water to remove papery taste and preheat the vessel, then discard the rinse water.
- 3Grind 20 g of coffee to medium-fine (like table salt) and add it to the filter. Shake flat and make a small well in the center.
- 4Start your timer. Pour 40–60 g of water to wet all the grounds and let it "bloom" for 30–45 seconds. You will see the coffee puff up as CO₂ escapes.
- 5Pour in slow, steady spirals up to 160 g by 1:15, keeping the water level below the rim.
- 6Pour again up to 320 g total by about 1:45, staying in the center to avoid channeling.
- 7Let it draw down completely. Total brew time should land around 3:00–3:30.
- 8Swirl the carafe, pour, and enjoy.
Pro tip: If your brew finishes too fast (under 2:30) and tastes sour, grind finer. If it takes too long (over 4:00) and tastes bitter, grind coarser. Adjust one variable at a time.
Dialing in your cup
The three levers that matter most are grind size, ratio, and water temperature. Start with a 1:16 ratio (like 20 g coffee to 320 g water), then adjust grind to control brew time. Lighter roasts like hotter water and finer grinds; darker roasts prefer slightly cooler water and coarser grinds.
Frequently asked questions
What is the best coffee-to-water ratio for pour over?
A 1:16 ratio (1 gram of coffee for every 16 grams of water) is the sweet spot for most pour overs. For a 20 g dose, use 320 g of water. Go to 1:15 for a stronger cup or 1:17 for a lighter, more tea-like brew.
What grind size should I use for pour over?
Use a medium-fine grind, roughly the texture of table salt. If the brew drains too quickly, grind finer; if it stalls, grind coarser.
Why do you bloom the coffee?
Blooming lets trapped CO₂ escape so water can evenly saturate the grounds. Skipping the bloom leads to uneven extraction and a thinner, less sweet cup.