How to Make Better Pour Over Coffee at Home

Pour over coffee is surprisingly simple to make once you get the hang of it — but starting out can feel a bit intimidating.

You might be wondering: Do I really need a scale? How hot should the water be? Will it even taste that different?

The short answer: yes, it’s worth it—and no, it’s not as complicated as it seems.

In this guide, we’ll walk through what you need, how to do it well, and how to choose beans that make every cup a little more meaningful. 

What You’ll Need for a Good Pour Over

Pour over coffee is about small, intentional steps that add up to a better cup.

Here’s what you’ll need:

Water

H2O — the foundation of every good coffee.
Use filtered water if you can, as it helps bring out more of your coffee’s flavor. The ideal temperature is around 195°F to 205°F (just off the boil). Water that’s too hot can over-extract and taste bitter; too cool, and your coffee might come out flat.

Coffee Beans

Next, coffee beans. Choose what suits your taste, but light to medium roasts tend to work beautifully for pour over. This brewing style draws out subtle, layered notes—florals, fruit, chocolate, spice.

Freshness also makes a difference. Coffee beans reach their peak flavor a few days after roasting and stay vibrant for just a few weeks. That’s why at Better Grounds, we only ship certified organic coffee roasted to order — so your beans arrive fresh, flavorful, and ready to shine in your brew.

Kettle

A gooseneck kettle gives you control over the pour, helping with even extraction. If you're starting out, a standard kettle works too—just pour slowly and stay centered.

Brewer

Different pour over brewers shape how water moves through coffee grounds, which directly affects how your cup tastes. These brewing devices include:

• Hario V60 – A cone-shaped dripper with a large opening and spiral ridges. It encourages a faster, more controlled flow, letting you influence extraction through your pour. This makes it ideal for highlighting acidity and nuance—great for light roasts with fruity or floral notes.
  
  

• Chemex – Known for its thick filters and elegant glass body, the Chemex slows down the brew, filtering out more oils and fine particles. The result is a very clean, crisp cup with light body and clarity—especially nice if you enjoy tea-like coffees.
  
  

• Kalita Wave – A flat-bottom brewer with three small drain holes and a wave-pattern filter. It promotes an even extraction with less room for error, producing a round, balanced cup—easy to use and consistent across a variety of beans.

Filter

Your filter has more impact on flavor than you might think. Always choose the filter designed for your specific brewer—each one is shaped to guide water flow just right.

For example, Chemex filters are thicker and remove more oils, giving you a cleaner cup, while Hario and Kalita filters are thinner and let more of the coffee's natural oils through.

Before you brew, give your paper filter a quick rinse with hot water. This small step gets rid of any papery taste and warms up your brewer, helping maintain a stable temperature throughout the process.

Scale

Use a scale not just for precision, but for consistency. A small digital scale lets you fine-tune your coffee ratio so you can recreate cups you love.

Grinder

Fresh-ground coffee makes a real difference. Buy whole beans and grind them just before brewing. A burr grinder gives a consistent grind size, which helps you avoid bitter or sour notes. Blade grinders are less even but can work in a pinch if you're careful.

How to Make Pour Over Coffee (Step-by-Step)

Now that you have all your essentials lined up, it’s time to bring them together. Here’s a simple, repeatable way to make excellent pour over coffee at home.

1. Heat your water
   Start by bringing your water to about 195–205°F (just off the boil). If you don’t have a thermometer, boil the water and let it sit for 30–45 seconds.
   

2. Grind your coffee
   Next, grind your beans fresh—medium to medium-fine, like sea salt. If you're working with pre-ground coffee, try to brew within a week or two of opening to get the best results. You’ll want about 1g of coffee for every 15–17g of water, depending on your taste.
   
   

3. Set up and rinse your filter
   Place your filter in the brewer and rinse it with hot water. This gets rid of paper taste and preheats your equipment. Discard the rinse water before brewing. Hot tip: pre-warming your mug helps keep your coffee at the right temperature longer—and makes the whole ritual feel a little more special.
   
   

4. Add your coffee grounds
   Gently pour your ground coffee into the filter and level it out for even extraction.
   
   

5. Bloom
   Start your timer. Pour just enough water (about twice the weight of the coffee) to wet all the grounds. Let it sit for 30–45 seconds—this is the bloom, where gas escapes and the coffee begins to open up.
   
   

6. Pour in slow circles
   Continue pouring slowly in steady, circular motions, adding water in stages if needed. Try not to pour directly on the filter edges so that the filter doesn’t fold over itself.
   
   This whole process should take around 3-4 minutes.
   
   If your brew is running too fast or too slow, check your grind size. If it’s running too fast, consider a finer grind. Too slow? Go a bit coarser. 
   
   

7.  Enjoy
   Once the water has fully drained, remove the brewer and give your coffee a gentle swirl. Take a moment—then sip.

Pour Over Coffee Ratio

What’s the best ratio for pour over coffee? A good place to start is 1g of coffee for every 16g of water. Here's a quick reference:

For one mug (about 12oz / 355ml), use 22g of coffee to 355g of water.

Then, simply tweak based on taste:

• If it’s too strong, add a bit more water next time.
  

• If it’s too weak or sour, grind finer or use slightly less water.
  

The Best Coffee Beans for Pour Over

Pour over brings out the clarity and nuance in great coffee. The following beans from our roster shine best through this method—clean, expressive, and full of character:

Honduras – Up Coffee

Try it →

Bright and clean, this single-origin light roast from Honduras highlights the best of high-elevation coffee. Grown at Finca La Concepción, it offers crisp notes of sweet lime, fresh apple, and a caramel finish.

Heirloom – Common Voice Coffee

Try it →

Bright strawberry, ripe fig, and a touch of brown sugar—Heirloom is a smooth, fruit-forward medium roast that feels both vibrant and comforting. Crafted from carefully selected beans and roasted in small batches, this coffee offers a well-balanced cup with just the right amount of sweetness and subtle acidity. 

Ethiopia Sidama Washed - Conscious Coffees

Try it →

This light roast from Ethiopia’s famed Sidama region bursts with candied citrus, bittersweet chocolate, and a hint of melon. Grown at high elevations and traditionally washed, it delivers a clean, floral cup that’s vibrant without being overpowering.

Each coffee is organic, ethically sourced, and roasted fresh before shipping. You can order one bag at a time or subscribe to get new coffees regularly, matched to your taste.

Pour over coffee is all about paying attention

Pour over asks a little more from you, but gives more in return: better flavor, a better routine, and a deeper connection to what’s in your cup.

At Better Grounds, we believe in that kind of coffee. The kind that’s better for people, better for the planet, and better tasting—because it’s grown and roasted with care.

If you’re ready to explore, we’re here for the journey.

Explore our organic coffees →

Frequently Asked Questions About Pour Over Coffee

What grind size works best for pour over?

Medium-fine is a good starting point—like kosher salt. If your brew runs too fast, grind finer. If it’s slow or tastes bitter, try a coarser grind.

Can I use pre-ground coffee?

You can, but it won’t be quite the same. Fresh-ground beans preserve aroma and complexity. If you use pre-ground, try to brew within a week or two of opening and keep it sealed tight.

Do I really need a scale?

If you want consistent results, yes. Eyeballing is fine at first, but a scale helps you dial in your flavor and repeat what works.

How long should the pour over process take?

About 3 to 4 minutes from bloom to finish. Faster often means under-extracted; slower may mean too fine a grind.

What’s the difference between pour over and drip?

Pour over gives you more control over water flow and extraction, which can bring out more clarity and complexity in flavor. Drip machines are convenient, but may not offer the same precision.