How to Make Better Pour Over Coffee

Christopher C.

Friday, January 28, 2022

Smooth. Sweet. Clarity. Subtlety. No, this isn’t a cologne ad. We’re talking about pour-over coffee! The go-to method for home brewers and Brewers Cup Champions alike, pour-overs deliver not only the perfect amount of coffee but also unlock flavors other brewers can’t. Sorry to all the autodrips out there gurgling in disgust.

While the pour-over method does produce a superior cup, it’s not without its flaws. What are those flaws, you ask? Us. Humans, specifically. I’ll admit it, I’ve ground my coffee way too fine, let the brew go too long, even overpoured. With so much going on in front of you, it’s easy to overcomplicate the process. When I find myself overthinking my brew, I’m reminded of an ancient proverb: “Why’d you have to go and make things so complicated?”

Why did I have to go and make things so complicated? It’s rhetorical, surely.

Here’s how to make a great cup of Hario V60 pour-over coffee because you deserve it (after all this mental tumult, you’re gonna need a cup).


Recipe by James Hoffmann

Grind: Medium-fine

Coffee dose: 30g

Total water: 500g

Brew time: ~ 4:00


  1. Place your paper filter in the V60 and rinse it with hot water. This not only removes the papery flavor it also preheats your brewer and the vessel you’ll be decanting into.
    • PRO TIP: If you brew hot coffee into a cold mug, the temperature difference will shock your coffee a bit, bringing more of its acidity to the surface.
  2. Discard your rinse water and pour your grounds into the filter, shaking the brewer slightly to help even the bed and move the finer grinds to the bottom.
  3. Start your timer and saturate your grounds with 60g of water in a circular motion, trying your best to cover every granule. Enjoy that Fresh Roasted Coffee blooooooom but stop enjoying at the 0:45 second mark.
  4. Break the crust by pouring in that same circular motion until the total water reaches 300g. Let it draw down until your timer hits 1:15.
  5. Finish your brew off by bringing the total weight to 500g by 2:45. Let your brew draw down. Maybe marvel at it some. Get real close.
  6. At 3:30, your brew should be done. Even if there’s some coffee that has yet to pass through the filter, transfer your brewer to the sink, a little bowl, or anything that’ll catch its remaining drips.
    • DID YOU KNOW? This leftover coffee will likely be more acidic/bitter than the rest of your brew since it has been mingling with the water longer. Keep it outta your brew, friend. Trust us.
  7. Enjoy!


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