The Perfect Pour Over Coffee Guide

March 6, 2026

The Perfect Pour Over Coffee Guide

Master the art of manual brewing and unlock exceptional clarity, complexity, and control in every cup

Pour over coffee is the pinnacle of manual brewing precision. Unlike automatic drip machines, this method gives you complete control over every variable—water temperature, pour rate, saturation, and extraction time. The result? A clean, nuanced cup that highlights the intricate flavors of your beans with remarkable clarity.

Coffee enthusiasts gravitate toward pour over because it transforms brewing from a routine into a ritual. The methodical process demands attention and rewards you with a superior cup that showcases origin characteristics, tasting notes, and aromatic complexity that automatic methods simply can't achieve. When you use premium beans like those from LAMOSE, the difference becomes even more pronounced.

Difficulty

Intermediate

Total Time

4-5 Minutes

Brew Time

3-3.5 Min

Yield

225ml

The Golden Ratio

1 : 15

15g coffee to 225ml water (adjust to taste)

Taste Profile

Body Medium-Light

Acidity Bright

Sweetness Balanced

Clarity Exceptional

What You'll Need

Equipment Checklist

Pour over dripper (V60, Kalita Wave, or Chemex) Paper filter (matching your dripper) Digital scale (accurate to 0.1g) Gooseneck kettle with temperature control Burr grinder (for fresh grinding) Timer (or use your phone) Server or insulated mug (LAMOSE tumbler recommended)

Ingredients Checklist

15g fresh coffee beans (light to medium roast) 225ml filtered water (plus extra for rinsing)

Brewing Instructions

1

Heat Your Water

Bring filtered water to 93-96°C (200-205°F). This temperature range is ideal for extracting balanced flavors without bitterness. If you don't have a temperature-controlled kettle, bring water to a boil and let it rest for 30-45 seconds.

2

Grind Your Coffee

Grind 15g of coffee to a medium-fine consistency—similar to sea salt or slightly finer than table salt. The grind should feel gritty but not powdery when rubbed between your fingers. Fresh grinding just before brewing maximizes aromatic complexity and flavor.

3

Rinse the Filter

Place the paper filter in your dripper and set it over your server or mug. Pour hot water through the filter to rinse away paper taste and preheat your equipment. Discard the rinse water. This step is essential for clean flavor and proper brewing temperature.

4

Add Coffee and Tare Scale

Add your ground coffee to the filter and gently shake the dripper to level the bed. Place everything on your scale and zero it out. Start your timer—you're ready to brew.

5

The Bloom (0:00-0:45)

Pour 30-45g of water (2-3x the coffee weight) in a circular motion, ensuring all grounds are saturated. You'll see the coffee "bloom" as CO2 releases—this is crucial for proper extraction. Let it sit for 30-45 seconds. The bloom allows gases to escape so water can properly extract flavor compounds.

6

Main Pour (0:45-2:00)

Begin pouring in slow, concentric circles from the center outward, keeping the water level consistent. Pour to 125g total by 1:15, then continue to 225g by 2:00. Maintain a steady, controlled stream—avoid pouring directly on the filter or creating turbulence. The key is even saturation throughout the bed.

7

Drawdown (2:00-3:30)

Once you've poured all your water, let the coffee drain completely. Total brew time from start to finish should be 3:00-3:30 minutes. If it's draining too fast or slow, adjust your grind size next time. The coffee bed should be flat when finished—this indicates even extraction.

8

Serve and Enjoy

Remove the dripper, give your brew a gentle swirl to integrate flavors, and pour into your favorite cup. An insulated mug keeps your coffee at the optimal drinking temperature longer, letting you savor each nuanced sip without rushing.