THE POUR OVER

Time-tested technique for a bold and fruity brew

HISTORY

The pour-over brewing method was invented in 1908 by Auguste Melitta Bentz, who sought an alternative to the over-extracted and bitter coffee from percolators. Using blotting paper from her son’s notebook and a brass pot, she created what is now the Melitta Pour Over system.

Today, pour over is both a brewing method and a specialized tool. Water is precisely poured over coffee grounds in a circular motion, filtered through paper (often a V60 filter), and collected in a carafe. The result is a bright, fruity, clean-tasting cup, thanks to fast extraction and higher oil retention.

EQUIPMENT

Minimum Essentials

  • Pour Over Brewer

  • Pour Over Jug

  • V60 Filter

  • Fresh Coffee

  • Hot Water

Recommended Tools

  • Gooseneck Kettle

  • Coffee Scale

  • Timer

  • Thermometer

BREWING PARAMETERS

Grind Size Coffee:Water Ratio Roast Type Total Brew Time
Medium–Coarse 1:15 Light / Medium 3 – 3.5 minutes

Measurements

  • Coffee: 20 g

  • Water: 300 ml

  • Yield: 1 Cup

BREWING TECHNIQUE

STEP 1 – HEAT

Heat fresh water to 200°F (93°C) using a thermometer.
Or boil water and let it sit for 30 seconds.

STEP 2 – SET UP

  • Fold the seam of the V60 paper filter.

  • Place it into the pour-over cone and ensure it lies flat.

  • Rinse the filter with hot water to eliminate any paper taste and preheat the brewer.

  • Discard rinse water.

STEP 3 – MEASURE

  • Measure 20 g of freshly ground coffee.

  • Use a medium-coarse grind.

  • Gently shake the cone to level the coffee bed.

STEP 4 – POUR

  • Start with a 40 ml bloom pour in a spiral motion, saturating all grounds evenly.

  • Let bloom for 30 seconds.

  • Resume pouring the remaining 260 ml of hot water in a spiral, then central stream.

  • Keep grounds fully saturated throughout the pour.