How To Make Pour Over Coffee

How To Make Pour-Over Coffee -- a step-by-step easy tutorial for how to make just the right brew! | gimmesomeoven.com

I have been wanting to do this post forever, and it’s finally here!  That’s right folks.  Today we are talking all things pour-over coffee!

About a year ago, I was introduced to pour-over at Intelligentsia when my friend Amy and I took a road trip to Chicago, and I fell in love.    Then I couldn’t believe my luck when the same month that I moved to the River Market in Kansas City, a pour-over coffee shop opened up in the neighborhood and quickly became my home away from home.

That said, I’m admittedly fairly new to the world of pour-over coffee, after years of being a French press girl.  But pour-over is simple to learn, and I’ve had fun recently studying up on the basics so that I can make my own at home.  So hear me out — I am not an expert!  And even if I was, I’m pretty positive that everyone will always have their own favorite twists and opinions on making the “perfect” cup of pour-over coffee.  But with some advice from my friends at Quay Coffee, and with the help of a Home Brewing Starter Kit that I was given from Prima Coffee, I’m excited to share with you some pour-over basics that works for me.

If you’re a pour-over fan, please be sure to also share your tips in the comments below.  Happy brewing!

How To Make Pour-Over Coffee -- a step-by-step easy tutorial for how to make just the right brew! | gimmesomeoven.com

What is Pour-Over Coffee?

Pour-over is a method of drip coffee in which water is poured in a very steady and slow stream over a filter cone.  There are many benefits to the method, but the main thing I hear (and believe!) is that pour-over helps extract the best flavor out of the beans.  And I think it tends to minimize bitterness as well.

Pour-Over Coffee Equipment

There is all sorts of fancy equipment that you can buy to make pour-over coffee.  But the basic three essentials you need are a:

How To Make Pour-Over Coffee -- a step-by-step easy tutorial for how to make just the right brew! | gimmesomeoven.com

How To Make Pour-Over Coffee -- a step-by-step easy tutorial for how to make just the right brew! | gimmesomeoven.com

How To Make Pour-Over Coffee -- a step-by-step easy tutorial for how to make just the right brew! | gimmesomeoven.com

How To Make Pour-Over Coffee Chemex

How To Make Pour-Over Coffee Chemex 5

How To Make Pour-Over Coffee

Learn how to make delicious pour-over coffee with this easy recipe.

Ingredients:

  • 3.5 cups water
  • 48 grams whole coffee coffee beans

Directions:

  1. In an electric kettle, teapot or water heater, bring about 3.5 cups water to a *boil (see note below).  Meanwhile, use a digital kitchen scale to weigh 48 grams of coffee beans.
  2. Grind the beans using a hand or electric grinder to medium coarseness.
  3. Place a filter in the top of the Chemex, and with the double-folded side of the filter facing the spout.  Use a slow-pouring kettle to pour the water all over the filter until it is completely soaked.  This "rinse" will help remove the paper-y taste from the filter and preheat it.  Once the filter is completely rinsed, carefully pour out the water in  the Chemex, leaving the filter in its place.
  4. Pour the coffee grinds into the bottom of the filter, and give the Chemex a small shake to even out the grounds.  Then place the Chemex on a digital scale and tare it out so that it begins at 0 grams.
  5. Using a zig-zag motion, pour water over the grounds until they are completely wet (and the scale measures approximately 80 grams).  Wait 30-45 seconds for the grounds to puff up and "bloom", which allows the gasses to release from the coffee grounds.
  6. Then starting from the center and moving outward in slow concentric circles, continue pouring water in a steady stream to rewet the grounds, careful not to pour directly along the edges of the filter.  Pour until the scale measures 300 grams, then wait for the water to mostly drain.
  7. Pour another round of water over the grounds in concentric circles until the scale measures 600 grams, then wait for the water to mostly drain.
  8. Then pour a final round of water over the grounds in concentric circles until the scale measures 750 grams.
  9. Once most (not all) of the water has drained from the final round, carefully remove the filter.  (Be careful, it's hot!)  Don't wait until all of the water has drained out, or else some of the final drops can be really bitter.
  10. Pour and serve!

*For best results, use water that is 195-205°F.  But if you do not have a thermometer, bring water to a boil.  Then remove from heat and let it rest for 30 seconds, and then use immediately.
**For iced coffee lovers, be sure to read this article about iced coffee and cold brewing from Prima Coffee.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Big thanks to Prima Coffee for providing me a Home Brewing Starter Kit to review and use, and for their amazing site with all sorts of great coffee resources.  Thanks also to Liz and Tanner from Quay Coffee for their help and advice in trying pour-over at home.  (And for the hundreds of cups of pour-over coffee I have enjoyed at Quay!)

Leave a Comment:





Comments

  1. Lisa @ Garnish with Lemon — April 5, 2013 @ 7:12 am (#)

    There is NOTHING better that a perfect cup of coffee! Love this!

  2. Liz @ The Lemon Bowl — April 5, 2013 @ 7:38 am (#)

    My favorite local spot makes coffee this way – it’s the best!! Worth the wait!

  3. Cassie | Bake Your Day — April 5, 2013 @ 7:45 am (#)

    Awesome post! We miss our Quay so this would be great to have around!

  4. Tieghan — April 5, 2013 @ 8:01 am (#)

    I don’t even drink coffee, but this post kind of made me want to!

  5. Robyn Stone | Add a PInch — April 5, 2013 @ 8:03 am (#)

    I need to try this method! I simply MUST HAVE my coffee first thing each morning…and again later…and sometimes in the afternoon…you get the picture!!! xoxo

  6. Laurie {SimplyScratch} — April 5, 2013 @ 8:18 am (#)

    BIG COFFEE FAN HERE!! Oh my gosh I want to try this!! Great post Ali :)

  7. Megan {Country Cleaver} — April 5, 2013 @ 8:30 am (#)

    I love a good cup of coffee. I’m sitting at my work desk drinking a weak cup of “pourly” (sorry, had to) made coffee and I want to go home and make some good strong and rich coffee stat!! These pour overs have always intriguided me. I’m a french presser, so I think I would love this!

  8. Gerry @ foodmess gracious — April 5, 2013 @ 8:43 am (#)

    I am a coffee freak and I believe this method gets the better flavor, I still use the press though just because its quicker in the mornings :)

  9. Nicole @ Young, Broke and Hungry — April 5, 2013 @ 12:53 pm (#)

    Living in Seattle, I have heard of pour over coffee and the rich flavor that it gives but havent tried it yet. Doesn’t seem as complicated as I thought though.

  10. I feel like you wrote this post for me. I’m a happy owner of Chemex since a week and I’ve studied many websites and watched many websites over this time. Anything for a good coffee :)

  11. Erin | The Law Student's Wife — April 5, 2013 @ 1:35 pm (#)

    Intelligentsia coffee = my heaven on earth. Was just in Chitown last weekend and made my mandatory stop at the Randolph location! It’s so cool to see this pour over method broken down. I always watch the baristas with facination and now totally feel like recreating this at home. (Just don’t tell my husband…I already own two coffee makers.)
    PS. KC River Market is incredible! So jealous you live there (my two sisters live in KC and whenever I visit, I insist we make a little trip to that area)
    PPS. I just wrote you a novel. Sorry about that :)

  12. Averie @ Averie Cooks — April 5, 2013 @ 2:45 pm (#)

    I’m pretty sure a saw a write-up about this method and possibly this exact brand of equipment in the current issue of Bon Appetit! It looks like it would be amazing coffee!

  13. Mimi — April 5, 2013 @ 7:48 pm (#)

    Hmmmmmmm. When I was in college, in the 70’s, it was just called “coffee” and the brand for the pastic thing that held the filter and coffee that you put right over your coffee cup was Melita. Lawsuit?!!!

  14. Diane Kaiser — April 6, 2013 @ 9:15 am (#)

    Melita has had pour over coffee for years. I have been doing this since I was a teenager and that was many many years ago. Mind you their’s is not nearly as fancy but serves the same purpose. GREAT coffee beans makes a great coffee

  15. Alley @ Alley's Recipe Book — April 6, 2013 @ 10:33 am (#)

    We used to use a regular Mr. Coffee drip machine until we stayed at a bed and breakfast in New Orleans where we were introduced to coffee the old-fashioned way (using an enamel percolator). After not being able to find one in good condition, we switched to french press. But this pour over method sounds very similar to using a percolator… and easier to find!

  16. Michelle — April 6, 2013 @ 5:19 pm (#)

    Hee hee, I’ve always thought of this as the simplest way to make coffee, so needing a tutorial seems silly to me, but clearly other commenters are happy to see it.

    I’ve been using a plastic cone (that gets a regular scrubbing) on top of a mug and have been pouring with a pyrex measuring cup of microwaved water for years, in case there are folks who want to try it without spending much money or dedicating cabinet space to new equipment.

    I mostly use this method because I don’t have to make room on my kitchen counter for a coffee maker, and my little plastic cone is way easier to clean than a french press or coffee maker.

    • Megan — April 10th, 2013 @ 11:14 am

      Thanks, I was wondering how to do this on the cheap. ;) Great post, I love coffee and I love it strong!

  17. DB-The Foodie Stuntman — April 6, 2013 @ 6:37 pm (#)

    Hi Alley, thank you for publishing this because I’ve learned something here today. What are the advantages? (i.e. better taste, more control over strength, etc.)

  18. Nutmeg Nanny — April 6, 2013 @ 10:55 pm (#)

    Awesome tutorial :) seems simple enough and it looks great!

  19. Stephanie @ Eat. Drink. Love. — April 7, 2013 @ 1:58 am (#)

    I have been so curious about this too. I’ll do anything for the perfect cup!

  20. Paula - bell'alimento — April 9, 2013 @ 10:07 am (#)

    I love coffee in all it’s glorious forms!

  21. Brenda @ a farmgirl's dabbles — April 10, 2013 @ 9:34 am (#)

    I’ve never seen coffee made quite like this, but I think I’d easily fall in love with it!! :)

  22. Heather | Farmgirl Gourmet — April 10, 2013 @ 11:02 am (#)

    LOVE pour over. So much tastier! Great tutorial.

  23. Miss @ Miss in the Kitchen — April 13, 2013 @ 9:51 am (#)

    I have made coffee like this before and it is wonderful. I didn’t realize all of the special equipment was available, great tips!

  24. Erin @ Texanerin Baking — April 15, 2013 @ 3:06 am (#)

    Oooh, interesting! I don’t drink coffee and neither does my husband but my occasional baking partner drinks coffee and so I’ve been thinking about what to do. I have a grinder, those filter thingies, and a funnel. I think I might do some experimenting. :D Thank you for making this post! It’ll probably be a disaster but it’ll be a fun disaster.

  25. Teresa — April 19, 2013 @ 2:34 am (#)

    I have a ceramic cup dripper and I love it! It’s great for only brewing one cup of coffee. I usually fill my cup half way up with coffee and I fill the rest with frothy milk. I have a simple milk frother for the stovetop that you warm the milk in and then pump the lid to froth the milk.

  26. Annie — February 1, 2015 @ 6:03 pm (#)

    What’s your view on French Press vs the pour over method? I find the pour-over-method inconsistent at best, while the French Press seems to work well, especially if you prefer a richer flavor.

    I wrote up some instructions on using a French Press at: http://www.consumertop10.com/home-garden/kitchen-and-food/brewing-the-perfect-cup-of-coffee-a-beginners-guide.php

    • Ali — February 5th, 2015 @ 8:39 am

      I’m a little more partial to pour-over, but to each her own. French press is awesome too!

  27. Elizabeth Woolridge — May 11, 2015 @ 10:14 am (#)

    Thanks for the article!

    I’m with you on that one, I prefer the pour over method for its more intimate experience.

    I’d love to hear your thoughts about stainless steel pour over filters oppose to ones that require paper filters, that prevent full bean extraction. I’ve seen two brands that carry them Grosche (www.grosche.ca) and Able (www.abel.com) and would love to hear yours and your readers opinions on them.

    Thanks! 
    Liz W

    • Ali — May 13th, 2015 @ 10:27 am

      Oooh, I actually haven’t tried the stainless steel filters yet. If I do, I’ll be sure to post my thoughts. (And would love to hear yours if you try them!)

  28. olga — June 23, 2015 @ 11:32 am (#)

    I started using this method because my french press broke and I was too cheap to buy a new one, and I hate the hassle of using a big machine or a peculator. My friend gets these single serving espresso packs that you pour over, so I figured I can scale it up.

    I get those bricks of espresso coffee and dump some in without measuring it, then pour the water to the very top and let it drain while I do other stuff, like make toast. then if there’s room in the mug i’ll top it off with some more.
    At first I was using like a little net thing (from a tea pot?) I had lying around plus a filter… and then I discovered pour over coffee was actually a thing and I got a cheap plastic cone thing from Sur La Table that works pretty well 
    http://www.surlatable.com/product/PRO-340/Coffee+Filter+Cone;jsessionid=235DB40AFE94C4126AC71D5B779425D7.slt-app-02-p-app3

    • Hayley @ Gimme Some Oven — June 28th, 2015 @ 9:05 pm

      Thanks so much for sharing, Olga! : )

  29. Erin L. — July 6, 2015 @ 11:43 pm (#)

    I just found your blog through your cold brew coffee post, so of course I was reading through and enthralled by all your coffee posts, and when I read River Market I, like, squealed a little bit! I’m so glad to hear you’re from Kansas City! Quay Coffee will be visited by me soon. Like, THIS weekend. So exciting!! I love your posts, they’re very informative and the photography is beautiful! Keep up the great work!

    • Ali — November 4th, 2015 @ 3:46 pm

      YAY! I hope that you loved Quay!! It’s my home away from home. :)

  30. Gary — October 6, 2015 @ 2:59 pm (#)

    I like the hario Pourover dripper, I have a Glass and a Stainless steel, the stainless steel tastes better than the Glass, I dont like the taste of paper Filters at all, even the Brown natural ruin the taste for me, I use a HEMP reusable filter, they have absolutely ZERO taste from the filter, and produce the best tasting cup.

  31. Adam — October 14, 2015 @ 2:26 pm (#)

    I have never had pour over coffee, but for a simple, inexpensive (~$30) way to make a cup of coffee that is far superior (IMHO) to drip or French-pressed coffee get an AeroPress. It makes a cup much faster than a French press or pour over, is much easier to clean than a French press, and it makes very smooth tasting, low acid coffee due to the limited amount of time the hot water is in contact with the grounds. 
    The only disadvantage is making more than a cup or two is cumbersome and time consuming. 

    • Hayley @ Gimme Some Oven — October 15th, 2015 @ 12:43 pm

      Thanks for sharing Adam, we have heard good things about AeroPress.

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