Pour Over
Pour Over Brewing Guide
Pour over is a manual brewing method where you pour hot water over coffee grounds using a kettle. You may know it by the name of a specific dripper — the V60, Beehouse, and Kalita are all popular versions of this method.
What You'll Need
- A pour over dripper (V60, Beehouse, Kalita, etc.)
- Paper filters
- A gooseneck kettle
- A kitchen scale
- A decanter or mug large enough for your full brew
- Ground coffee (medium-fine grind)
Before You Brew: Choose Your Ratio
The ratio of coffee to water determines how strong your cup will be. Start with 1:16 if you're not sure — it's the most forgiving middle ground.
| Ratio | 25g coffee | 30g coffee |
|---|---|---|
| 1:15 (stronger) | 375g water | 450g water |
| 1:16 (recommended) | 400g water | 480g water |
| 1:17 (lighter) | 425g water | 510g water |
Brew Steps
Before you start: Heat your water to near boiling and grind your coffee medium-fine.
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Rinse the filter. Place the filter in the dripper, set it on your decanter, and pour hot water through it. This removes any paper taste. Discard the rinse water.
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Set up your scale. Place the decanter and dripper on your scale and tare it to zero.
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Add coffee. Weigh out 25g (or 30g) of ground coffee. Gently tap the dripper to level the bed flat.
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Start your timer and begin pouring. Pour from the center outward in a slow circle until you reach 50g. This first pour (called the bloom) lets the coffee release trapped gas. Set the kettle back on the heat after each pour to keep it near boiling.
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At 0:30 — pour to 140g.
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At 1:00 — pour to 210g. Keep the stream slow and steady.
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At 1:30 — pour to 320g.
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At 2:00 — pour to 400g. This is your final pour.
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Let it drain. The coffee should finish dripping between 3:00 and 3:30 minutes. If it's way off, see the tips below.
Troubleshooting
Draining too slowly (past 3:30)? → Grind coarser next time.
Draining too fast (before 3:00)? → Grind finer next time.
Overflow? → Make sure your decanter is large enough for your full brew volume before you start.
A Note on Brew Time
The 3:00–3:30 target is a starting point, not a rule. Different coffees extract differently, and your taste is the best guide. Experiment and adjust until it tastes right to you.
Any coffee on the Kuma menu works beautifully for pour over — try a familiar favorite or use it as an excuse to explore something new.
