Pour Over / Hand Filter

What Is Pour Over?

Pour over is a manual brewing method where hot water is poured over coffee grounds in a filter, and gravity pulls the brew into a cup or carafe below. It is one of the best ways to experience the full flavor spectrum of specialty coffee — clean, transparent, and nuanced.

Essential Equipment

Dripper — V60, Kalita Wave, Melitta, or similar cone/flat-bed brewer
Paper filter — bleached or natural (rinse before use)
Gooseneck kettle — precision pouring is essential
Scale with timer — accuracy produces consistency
Grinder — medium-fine grind (like table salt)

Basic Recipe (V60)

Dose: 15g coffee, medium-fine grind
Water: 250g at 92-96°C
Bloom: Pour 30-40g water, wait 30-45 seconds (CO2 escapes)
Main pour: Slow, steady circular pours in 2-3 stages
Total time: 2:30-3:30 minutes
Ratio: 1:15 to 1:17 (coffee to water)

Why Pour Over Excels

Pour over produces a clean cup with excellent clarity. The paper filter removes oils and fine particles, allowing delicate flavors to shine. It is particularly suited for:

Light-roasted single origins
Floral and fruity coffees
Tasting sessions and comparisons

Common Mistakes

Skipping the bloom — leads to uneven extraction
Pouring too fast — water channels through without extracting properly
Ignoring water temperature — too cool produces sour, flat coffee
Not using a scale — guessing leads to inconsistent results

At Röstschmiede, we consider pour over the ideal method for experiencing our single-origin coffees. The transparency of this method lets you taste exactly what makes each coffee unique.

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