The ceremony of the pour-over is like a meditation: There’s no machine in your way, no electric power cords. Just you and a few simple tools. If you’ve never tried a pour-over before, the final cup is reminiscent of one from a drip coffee maker but noticeably more delicate and complex.

What you'll need

- Coffee Dripper ( V60 / Kalita )
- Coffee Filter
- Coffee grinder
- Kettle
- Scales
- Timer
- Coffee cup

Preparation time

2:30 ~ 3 minutes

Step 1. Boil water, and grind coffee

Boil 400g of water and weigh out 15 grams of coffee. Freshly ground is always best, and for Pour-Over it should be coarse resembling sea salt.

Step 2. Put the paper filter into the coffee dripper and rinse well

Use hot water to pre-wet the coffee dripper and cap as rinsing gets rid of the paper taste, and also pre-warms your cup.

Step 3. Place coffee in the Coffee Dripper ( V60 / Kalita )

Add ground coffee in the Coffee Dripper ( V60 / Kalita ). Be aware not to spill any grounds into the ring-shaped gutter.

Step 4. Pour hot water

There will be four pours total for this coffee preparation. This is the beginning, and the most enchanting, because it is when you will see the coffee "bloom". As hot water first hits the grounds, Co2 is released creating a blossoming effect—the grounds will rise.

Start the timer. Begin pouring water slowly over the coffee, starting at the outer rim and moving in a steady spiral toward the center of the grounds. Stop pouring when the scale reaches 60 grams. Make sure all the grounds are saturated. The pour should take about 15 seconds. Give the coffee an additional 30 seconds to drip before moving on to the second pour.

Starting in the center of the grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. Add roughly 90 grams, bringing the total to 150 grams. Allow 45–65 seconds to elapse.

As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 60 grams of water using the same pattern as the second pour. This brings the total up to 210 grams.

When the water and coffee from the third pour drop to the bottom of the filter, complete your final pour. Add 60 grams, bringing the total up to 270 grams of water.