Filter and pour over
Pour over coffee
Pour over coffee is made by pouring hot water slowly over grounds in a paper filter. It gives a clean, bright, detailed cup.
- Ratio About 1 part coffee to 16 to 17 parts water by weight
- Serve 200 to 300 ml, hot, in a mug
- Grind Medium fine
Written by the KAIVO team, Mumbai. Last updated 4 November 2026. Cite as: KAIVO, "Pour over coffee", kaivo.in/pages/drink-pour-over-coffee
In a pour over, hot water is poured by hand through coffee grounds held in a paper filter, and the coffee drips into a cup or jug below. Because you control the speed and the pattern of the water, you can bring out the sweetness and fruit of a coffee. The paper filter takes out most of the oil, so the cup is clean and light.
How it is made
- 01
Rinse the paper filter with hot water and empty the cup.
- 02
Add about 15 g of medium fine ground coffee.
- 03
Pour about 40 g of water, wait 30 to 40 seconds for the coffee to bloom.
- 04
Pour the rest in slow circles until you reach about 250 g.
- 05
Let it finish draining at about 2 minutes 30 seconds to 3 minutes 30 seconds.
Brew it with Pour over (V60), Chemex
A KAIVO blend for this
The Leap
KAIVO lists pour over as a way to brew The Leap, a light roast whose cherries, mandarin orange and lime notes need a clean method to be heard.
Light roast, tasting of cherries, mandarin orange, lime.
See The LeapQuestions
What is the best grind for pour over?
A medium fine grind, a little coarser than table salt. Go finer if it tastes sour and watery, and coarser if it tastes bitter.
Why do I need to bloom the coffee?
Fresh coffee gives off gas when it meets hot water. A short wait lets the gas escape so the water can extract the coffee evenly.