Pour Over Drip Coffee Brewing Guide

Photo of Manual Pour-Over Drip Coffee Brewing

This method of coffee brewing produces one of the best cups we've ever enjoyed--flavorful, clean, with great fragrance. No electric brewer required. Gravity does all the work. The determining factors are freshness and quality of the coffee, grind, water temperature, time, and the filter itself.

Conical filters, the type generally used for pour-over brewers require a medium grind. The grind should slow down the rate of flow sufficiently to allow good infusion and extraction, extracting out the most flavor, but without clogging up the filter.

Use two tablespoons (approx. 14 gm) of coffee per eight ounces of water.



  • Bring freshly drawn, filtered cold water to a boil (about twice the amount needed for brewing).
  • Insert paper filter into cone holder and "rinse" the filter with some of the boiled water. Pre-wetting the paper filter ensures that coffee oils wont creep up and escape during the brewing. We recommend oxygenated filters. Dump out any remaining water, and set the cone onto coffee cup, mug or carafe.
  • Grind coffee for Medium grind, and transfer into filter. Two tablespoons makes a great large mug of coffee. Five-six tablespoons for 1 litre.
  • When the water boils allow it to cool for about 30 seconds before starting the brew. Pour a small amount of water over the coffee, just enough to wet the grounds. Freshly roasted coffee will "bloom" as carbon dioxide is released from the coffee. Let the water absorb into the coffee for 15-20 seconds.
  • Now slowly add more water, but just to the level or slightly above the level of the coffee. For a single serving, keep the brewing coffee low in the cone to maximize the brew time, and avoid pouring water directly on the paper filter. As the coffee passes through the filter, slowly add the remaining water using a criss-cross or circular motion.
  • Enjoy a great cup of Pour-over Drip Coffee!