Pour Over Equipment Recommendations + Coffee Bean Recommendations_Pour Over Coffee Beginner's Guide to Basic Steps

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Many coffee lovers are surely fascinated by the magical beverage known as "pour-over coffee," because each person's brew tastes different, allowing you to experience uniqueness and personal style. As long as you have filter paper, a dripper, and a pour-over kettle, you can easily make a good cup of coffee.

So when faced with the dazzling array of equipment on Taobao, what should you buy and what should you skip? Of course, the following recommendations are specifically for small home coffee shops or direct home coffee enthusiasts.

Basic Equipment Needed for Pour-Over Coffee

If you want to make a pour-over coffee, you'll need at least:

1. A pour-over kettle

2. A dripper

3. Filter paper as consumables, thermometer, scale

4. A serving pot

5. Coffee beans and a grinder

Part 1. Pour-Over Kettles

Pour-over kettles are the core investment in pour-over equipment. There are many varieties, and the style naturally should match your personal aesthetic. I don't recommend the popular Hario VKB because it's not easy to use. Below are several kettles I recommend for initial purchase. The price difference isn't significant, so it's better to get it right the first time and not waste money.

Takahiro Shizuku - "Shizuku" (The "Cheat" Kettle)

Takahiro Shizuku, colloquially known as the "cheat kettle," earns this name due to its excellent water flow control and impeccable craftsmanship. If you can only buy one single-function kettle, Shizuku is the undeniable choice. The price of over 500 yuan might seem a bit expensive, but it's well worth it. The 0.9L specification can handle most situations. Made of 18-8 stainless steel. It mainly has two drawbacks: first, the stainless steel top lid can burn those who habitually hold it with their other hand; second, it cannot be fitted with a flow restrictor.

Bonavita Variable Temperature Gooseneck Kettle

Fine-spout kettle (inner diameter 6mm or more), representative: Bonavita temperature-controlled pour-over kettle. Imported British Strix temperature control system for precise water temperature control with ±1°C accuracy. Professional gooseneck-style fine spout design for more effective control of water flow speed, volume, and direction. The base features temperature adjustment, keep-warm, and memory functions. High-quality kettle body construction with plastic lid. Can be fitted with a flow restrictor. Water flow control is also better than the VKB. With this kettle in hand, you'll want for nothing—it's an excellent choice for small cafes.

Kalita Crane Neck Kettle

Kalita is an established equipment manufacturer that embodies the characteristic Japanese trait: meticulous craftsmanship and artistic-level quality. While this crane neck kettle still has some gaps compared to top-tier products, if you don't have experience with other artistic equipment, using it is undoubtedly a pleasure. The handle is extremely comfortable, with upper and lower grips making the kettle very stable. The crane neck is also an advanced style that offers more variations and fun. A perfect combination of wood and stainless steel. It pairs very well with their stainless steel drippers. As for appearance, beauty is in the eye of the beholder—at least I quite like it, cool and not bad.

Beginners in pour-over coffee using fine-spout kettles with inner diameters below 5mm, such as the KALITA copper kettle 900, can help enthusiasts make a good single-origin coffee in a shorter time. However, if you're using a general fine-spout kettle, palace kettle, or pointed crane neck kettle, just a little practice will suffice.

Kalita POT 900 Copper Kettle

Fine-spout kettle (inner diameter 4-5mm), representative: Kalita POT 900 copper kettle. Due to the thin and long spout, no matter how shaky your hands or how you tilt the kettle, the water flow remains fine and relatively stable. However, this also causes strong impact force when increasing water volume.

Enamel Porcelain Kettle

Flattened wide-mouth spout, representative: Enamel porcelain. The advantage is smooth large column water flow with higher controllability of flow thickness, but it's not easy to control fine water columns. If the tilt angle isn't well-controlled, water can easily pour out all at once.

Kalita Wave Kettle

Pointed crane neck kettle, representative: Kalita Wave kettle. The spout has a longer extension, making it more convenient for users to observe the water flow outlet point. The water flow is smooth, and both large and small water columns are relatively easy to control.

Megumi Taguchi Coffee Master Pour-Over Kettle

Wide-mouth crane neck kettle, representative: Megumi Taguchi Coffee Master pour-over kettle. The pouring force is much gentler than its bold appearance suggests, suitable for slow infiltration brewing methods.

Kalita 700

Elephant trunk kettle neck, representative: Kalita 700. Characterized by a wide range of water application, allowing different water flow volumes when brewing coffee grounds of different sizes. However, improper control can easily cause unstable water flow thickness, requiring higher brewing skills from the user.

HARIO "Hand Grenade"

Pour-over coffee stainless steel drip long-spout pointed fine-mouth kettle: Made of pure stainless steel with secondary matte polishing treatment to avoid minor scratches from slight collisions or cleaning. The kettle body and lid are stainless steel, while the lid cap and handle are made of phenol-formaldehyde resin. The reason Japan's Hario pour-over kettles are popular worldwide, besides their excellent craftsmanship and design, is that they're all-purpose kettles with controllable water flow. Compared to various "god-tier" kettles with 5mm openings that only allow small water flow brewing, this Hario kettle can also satisfy the popular immersion brewing methods in Europe and America, while also achieving small water flow for drip methods through control.

Part 2. Drippers

Popular Choice: Hario V60

Specifically, Hario V60 is a series that includes resin, glass, and ceramic models. The V60 accommodates numerous variables in coffee making, primarily through these three design features:

1. 60-degree cone angle: This extends the time for water to flow through the coffee grounds toward the center.

2. A large filter hole: This allows us to control coffee flavor by changing water flow speed.

3. Spiral ribs: These allow air to escape upward from all sides, maximizing coffee ground expansion.

Kalita Filter Cup

Kalita pour-over coffee 2-4 person household fan-shaped three-hole ceramic filter cup is known as Japan's number one coffee peripheral brand, established in 1959. It's highly regarded in Japan for producing excellent coffee equipment made from ceramic, copper, and stainless steel. The Kalita pour-over coffee 2-4 person household fan-shaped three-hole ceramic filter cup is entirely made of ceramic material. Ceramic coffee filter cups have better heat retention, uniform glaze, and true colors. The cup shape features a retro-style three-hole trapezoid design with a single-sided cup ring and clearly defined internal filter ribs. Coffee filtered through this dripper is rich and mellow, suitable for coffee beans with weak acidity and high body.

Kalita Wave 155

Kalita Wave coffee filter cups come in two sizes: #155 and #185. #155 is smaller and suitable for brewing one cup of coffee, while #185 is larger and suitable for 2-4 servings. Kalita Wave coffee filter cups are available in glass and stainless steel materials, with a ceramic option for the #185.

Kalita Wave Dripper is a flat-bottom pour-over filter cup from Japan. The flat-bottom design allows for more complete extraction. The difference between Kalita Wave and the familiar Hario V60 is that the bottom is flat. Although using a flat-bottom filter cup like a cake cup doesn't provide as strong aroma or flavor variation as cone-shaped filter cups, the overall bean flavor, solid mouthfeel, and sweetness always perform wonderfully.

Chemex 6-Cup

Classic Series Glass Coffee Maker American-style filter brewer. This is an integrated coffee pot and filter cup. The upper part has a funnel-shaped air channel that smoothly supplies air during coffee extraction. Coffee extracted with an American-style filter brewer can remove excess oils and bitterness, producing very pure coffee that won't change flavor even if refrigerated and reheated later.

KEY Brand Cone Diamond Pattern Filter Cup

Filter cup design: Perfect cone shape, diamond-like pattern, large circular hole in the center.

Extraction characteristics: The diamond pattern design allows for more even flow speed; the large circular hole design in the center increases flow speed, compensating to some extent for extraction unevenness. Using the diamond filter cup also requires certain brewing skills and stability. If you pour hot water using the same method as with V60, the filtration speed will be different, thus changing the extraction time. This difference in extraction time will lead to different coffee flavors.

KONO

KONO's coffee filter cups and original wooden handle coffee pots have always enjoyed high reputation among drip coffee fans. The company president, Mr. Kono, who designed the filter cups and coffee pots, has studied delicious coffee for years and designed a series of pastoral-style KONO coffee filter cups and wooden handle coffee pots. KONO is the professional coffee equipment most commonly used by coffee specialty stores and coffee professionals in Japan, and is also sought after by many drip coffee enthusiasts.

Careful observation of KONO filter cup ribs reveals that KONO's ribs don't extend from the bottom all the way to the top, but stop at less than half the filter cup's height. This height design ensures that during the dripping process, the filter paper can adhere closely to the filter cup wall after absorbing water. Once the exhaust space is restricted, air movement is also limited, which increases the water absorption time of coffee ground particles.

Part 3. Coffee Grinders

This is actually the key to coffee quality, but it has long been underestimated. If you're afraid of manual labor, go electric. However, considering that some friends might only use about 15g (one serving) per day, some relatively exquisite manual grinders are also very good choices. AKIRA A12, HARIO 1B/2TB, KILITA, PORLEX, etc., are basically usable. For HERO and TIAMO, I suggest you avoid them—that's my recommendation. Of course, the Encore is a grinder recommended by everyone, and I also recommend it, but it doesn't feel great in actual use.

OE Lido

Compared to grinders like Porlex and Hario 1B/2TB, "behemoth" might be the most appropriate description for Lido. The price is also high, but it's valuable for its good grind quality. As a manual grinder, it also has serious residual powder issues. For those seeking higher quality but with low output requirements, you might look at HG one.

[Japanese PROLEX]

Recently quite popular, grinds fine powder well, ceramic grinding core.

[Helor 101 Manual Coffee Grinder]

Stainless steel main shaft, portable, high precision, all parts are replaceable, relatively high price.

Fuji Royal R220

Colloquially known as "Little Fuji" or "Little Nurse" because there's also a larger version, it's a grinder specifically designed for pour-over coffee. An optional machine for coffee shops and friends who drink more coffee daily, priced between 3k-4k. Durable and long-lasting—nothing much to say. Processing speed is also fast. The drawback is unavoidable residual powder. Preparing 2-3 beans to clean the grinder each time will yield better results.

Baratza Electric Coffee Grinder

Electric coffee grinder: [Baratza Electric Coffee Grinder] 30 fixed grinding settings, each setting can be fine-tuned across 9 grinding levels, covering almost all brewing grinding settings currently used.

Left: [Ghost Tooth Little Flying Horse], Right: [Round Blade Little Flying Eagle]

Yellow is the domestic Little Fuji, black is the original [Little Fuji Fujiroyal Fuji Electric Grinder R-220 Ghost Tooth] 220V Japan original import. The domestic Little Fuji is abbreviated as "Little Steel Cannon" (below). Ghost tooth grinding burrs can produce more even coffee powder while generating less fine powder, with higher grinding efficiency. Coffee ground particles from ghost tooth grinding are closer to circular, and the ratio of coarse to fine powder is more uniform, resulting in cleaner coffee taste with more three-dimensional and full flavor, but the machine price is higher.

Part 4. Filter Paper

Special recommendation: Kono unbleached coffee filter paper 100 sheets Type 01 for 1-2 people. Reject Tiamo if you want to use over 400ML of water each time to wash filter paper.

Chemex filter paper is the most expensive, but has very strong water permeability. You get what you pay for—it can be reused repeatedly. If reused 3 times, the price can be reduced to about 0.5 yuan per sheet, but spending time cleaning is also an issue. If not cleaned thoroughly, it might leave residual flavors from the previous coffee brewing.

Hario V60 filter paper can be considered standard and reliable. Given the huge installed base of its V-shaped filter cups, its original filter paper is definitely the first choice.

Filter paper can absorb coffee's off-flavors and oils, so the brewed coffee has clear color and refreshing taste.

Part 5. Electronic Scale

The electronic scale is often the most overlooked yet simplest tool—measuring the amount of grounds and water volume during coffee brewing. How much coffee to extract requires a certain coffee-to-water ratio.

Smart High-End Choice: Acaia Pour-Over Scale

By connecting with iOS devices, Acaia can record your pour-over water flow curve, scientifically guiding your pouring process. It's a bit expensive—whether it's worth it depends on you. If you just want to drink a cup of coffee, this device is meaningless. If you want to practice continuously or even become a world champion, it might actually be very useful. It's just a bit expensive (basic version 1k, advanced version 2k). If you can't afford it, Hario's pour-over scale VST-2000 is sufficient. In this regard, compromising to buy Tiamo or even a general kitchen scale is also acceptable—just control the water volume and don't be too strict.

[HARIO V60 Electronic Scale]

Part 6. Thermometer

Thermometers are used to measure water temperature. You can also buy a pour-over kettle with a built-in thermometer on the lid, because the importance of water temperature for pour-over coffee goes without saying.

Special Recommendations:

[Kalita 64225 Drip Coffee Pot Thermometer] Made of stainless steel, pointer dial 3.5×14.7cm, needle 4×13cm, suitable for pour-over kettles and latte art pitchers.

HARIO Electronic Thermometer: A thermometer specifically designed to pair with fine-spout pour-over kettles. The temperature probe design rests near the fine spout outlet, directly measuring temperature changes during the pour-over process.

[Dual-Channel Thermometer - TASI]

Part 7. Serving Pot

Serving pots are used for holding coffee. If you're drinking alone, you don't need a serving pot—you can place the dripper directly over a mug. For brewing multiple cups, you'll need a serving pot. With the serving pot's measurement markings and transparent material, you can more easily understand and control the extraction process, making the serving pot more than just a distribution tool.

[HARIO V60 Cloud Serving Pot] 600ml

[Kalita] Serving Pot 600ml

[Tiamo] Serving Pot

Beginner's Pour-Over Guide: Pour-Over Coffee

Fold the Filter Paper

Step 1: After folding the filter paper, place it inside the dripper.

Rinse the Filter Paper with Hot Water

Step 2: Rinse the filter paper with hot water—just enough to completely wet the filter paper to remove any paper taste. (Although there's only a little water from rinsing the filter paper, don't forget to discard it before proceeding with subsequent steps.)

Make a Small Hole in the Coffee Grounds

Step 3: Pour in the coffee grounds, distribute them evenly, and make a small hole in the center with your pinky finger.

Pour Hot Water into the Small Hole

Step 4: Using hot water between 87-92°C, first pour some hot water into the small hole, then slowly expand clockwise or counterclockwise to the surrounding coffee grounds until you notice dripping, then stop. Bloom for 30 seconds. (Blooming allows the coffee grounds to absorb hot water and release carbon dioxide, helping to extract aromatic substances in the subsequent process.)

Coffee Grounds Will Expand and Swell

Step 5: During blooming, the coffee grounds will expand and swell (fresher coffee grounds will swell more). When the swelling begins to collapse, you can start pouring hot water.

Spiral Outward from the Center

Step 6: When pouring, use the center as the focal point and slowly spiral outward, allowing hot water to spread horizontally within the coffee grounds to extract rich coffee flavors. (When spiraling during pouring, don't pour directly on the outermost ring, as this will cause hot water to fall directly along the filter paper edge, not only failing to extract but also diluting the coffee concentration.)

Use Hot Water Pressure to Stir Coffee Grounds

Step 7: Near the end of pouring, you can raise the kettle slightly and shake it over the center of the coffee grounds to increase brewing pressure, using hot water pressure to stir the coffee grounds for final extraction.

Let the Water in the Filter Paper Drip Slowly

Step 8: Stop pouring and let the water in the filter paper drip slowly. When it has dripped to your preferred coffee-to-water ratio, you can remove and enjoy.

FrontStreet Coffee Pour-Over Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted single-origin pour-over coffee beans offer full guarantees in both brand and quality. More importantly, they offer extremely high value-for-money. A half-pound (227g) package averages around 80-90 yuan. Calculating at 15g per cup of single-origin coffee, one package can make 15 cups, with each cup costing only about 6 yuan. Compared to cafe prices that often reach tens of yuan per cup, this is extremely cost-effective and very suitable for enthusiasts who want to try pour-over coffee at home.

FrontStreet Coffee: A Guangzhou-based roastery with a small storefront but diverse bean varieties, where you can find both famous and lesser-known beans. They also provide online store services: https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473