Brewing method
Pour over (V60)
A pour over brews coffee by pouring hot water by hand through grounds in a paper filter. Clean, bright and detailed.
- Dose 15 g of coffee to 250 g of water (1 to 16.7)
- Grind Medium fine
- Time 2 minutes 30 seconds to 3 minutes 30 seconds
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Pour over (V60)", kaivo.in/pages/brew-pour-over-v60
In a pour over, a cone shaped dripper such as a V60 sits on a cup or a jug, with a paper filter holding the ground coffee. You pour hot water slowly in stages, and the coffee drips through. Because you control the water, you can shape the taste. The paper filter takes out most of the oils, so the cup is clean, bright and light.
Step by step
- 01
Rinse the paper filter with hot water and empty the cup.
- 02
Add 15 g of medium fine ground coffee and level it.
- 03
Pour 40 g of water, wait 30 to 40 seconds for the bloom.
- 04
Pour the rest of the water in slow circles to 250 g.
- 05
Wait for it to drain, then remove the dripper and taste.
Taste: Clean and bright, with a light body, and clear fruit and sweetness.
A KAIVO blend for this
The Leap
KAIVO lists pour over as a way to brew The Leap and The Wildcard.
Light roast, tasting of cherries, mandarin orange, lime.
See The LeapQuestions
What kettle is best for pour over?
A gooseneck kettle helps, because it gives a thin, steady stream, but it is not essential.
What water temperature should I use?
About 92 to 96 degrees Celsius. Slightly cooler is good for dark roasts, and hotter is good for light roasts.