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Pour-Over Coffee Brewing Guide: Detailed Steps, Parameters, Grind Size, and Water Ratio

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Introduction A single pour-over coffee brewing session takes just 2-3 minutes. Yet within this brief 3-minute brewing process, there lies extensive preparation and countless hours of practice behind it, with many details that are often overlooked. This installment of our Barista Training series shares the detailed steps of pour-over coffee brewing and the important details to note. Preparation Phase We often emphasize brewing techniques and pouring methods, but successful pour-over coffee begins long before the first drop of water touches the grounds.

Introduction

A pour-over coffee brewing session typically takes only 2-3 minutes. However, within this brief 3-minute brewing process, there lies extensive preparation and behind-the-scenes effort, with many details that often go unnoticed. In this edition of "Barista Training," we'll share the pour-over coffee brewing steps and the important details to pay attention to.

Preparation Phase

We often emphasize brewing techniques and steps, but frequently overlook the preparation work before brewing. Only with sufficient preparation can one handle the process calmly. The most important aspects in the preparation phase are brewing strategy planning and equipment preparation. FrontStreet Coffee will demonstrate using washed Yirgacheffe coffee as an example.

Brewing Strategy Preparation

FrontStreet Coffee believes that brewing strategy preparation is the core of the entire brewing process. This applies to determining which brewing method should be used for specific coffee beans, which directly leads to different equipment preparations. These should be determined before brewing, not improvised during the brewing process.

For example, if FrontStreet Coffee has decided to brew washed Yirgacheffe coffee beans, then at this point, the brewing parameters for washed Yirgacheffe should be established: 15g coffee dose, 1:15 coffee-to-water ratio, EK43s #10 grind setting, 91°C brewing water temperature, using V60 dripper, with a three-stage brewing method.

Equipment Preparation

When watching baristas brew coffee, their performance always appears elegant, relaxed, and skillful, without rushing to find necessary equipment. This comes from thorough advance preparation.

Since the brewing approach for Yirgacheffe has been determined, we need to prepare the equipment needed before, during, and after brewing. For this brewing session, we need: coffee beans for brewing, a dosing container, coffee scoop, dripper, filter paper, serving pot, electronic scale, pour-over kettle, and thermometer (not needed if using a temperature-controlled kettle). For post-brewing, we need a waste water container (for placing the dripper after brewing) and drinking cups.

The grinder should be calibrated in advance and the bean hopper cleaned. Water should also be preheated to the required temperature. FrontStreet Coffee uses a method of heating water in an electric kettle before pouring it into the pour-over kettle, so the preset temperature of the electric kettle is 2-3°C higher than the pour-over water temperature. Equipment arrangement can follow personal preferences, but ensure everything is within easy reach during use.

Brewing Phase

Although FrontStreet Coffee has described the brewing process many times, this time we'll elaborate on the pour-over steps by focusing on the details.

① Weigh beans. Weigh out 15 grams of coffee beans and pour them into the bean hopper.

② Pour water. Pour hot water into the pour-over kettle, insert the thermometer, and wait until the temperature reaches 91°C. Then cover with the lid to prevent rapid heat loss.

③ Preheat equipment. Place the serving pot and dripper on the electronic scale, add the filter paper, and wet it with hot water to ensure it adheres to the dripper. The hot water also preheats the dripper and the pot below. Add hot water to the drinking cups to maintain their temperature. Because when coffee encounters cold temperatures, the tannic acid components will activate, making the coffee very acidic. Note: remember to pour out the hot water used to preheat the lower pot!

④ Bloom. After confirming the water temperature has reached 91°C, grind the coffee beans. Because coffee beans lose flavor quickly after being ground, it's best to save this step for last. Pour the coffee grounds into the dripper and gently level them. Pour 30g of water in a circular motion from the center outward, and let it bloom for 30 seconds, ensuring all coffee grounds are saturated.

⑤ Pour water. Next, continue pouring 100g of water in the same circular motion from center outward. The circular pouring ensures even extraction. When the water level drops and is about to expose the coffee bed, begin the final pour, adding 90g of water using the same pouring technique. This reaches a total water amount of 225g.

⑥ Swirl the dripper. After the coffee has dripped into the lower pot, remove the dripper and place it on the waste water container. Then swirl the dripper - the purpose is to ensure consistent coffee concentration, because during the extraction process, coffee goes from strong to weak, so the coffee concentration at the bottom of the serving pot will be higher than at the surface.