Beginner's Guide to Pour-Over Coffee

1. Basic Ratios (Memorize This One)

Coffee-to-water ratio 1:15, e.g., 20g coffee → 300ml water. Perfect for beginners—never too strong or weak.

II. Essential Gear (Starter Minimal Kit)

Coffee grinder, dripper + filter paper, gooseneck kettle, serving carafe, thermometer (optional).

III. Parameter Standards (Fixed Copy)

• Coffee beans: Medium-fine grind (like table salt)

• Water temperature: 88–92°C

Light Roast 92°C, Medium Roast 90°C, Dark Roast 88°C

• Top choice for home roasting: Medium roast offers the highest margin for error—delicious every time.

4. Four-Step Standard Brewing (Total: 2–3 minutes)

1. Warm the cup and moisten the paper

Rinse the filter and brewer with hot water to preheat and remove any paper taste.

2. Powder leveling

Add coffee grounds and gently level the surface.

3. Bloom (Critical)

Add a small amount of water to just cover the powder. Let it rest for 30 seconds. It's ready when it starts to puff and bubble.

4. Stepwise water injection

Pour in 2–3 slow, circular passes without hitting the filter walls or pooling water. Stop when total volume reaches the target, then remove the brewer after dripping finishes.

5. 3 Pitfalls for Beginners to Avoid

1. Grind too coarse → watery; too fine → over-extracted, bitter, and astringent.

2. Do not pour water forcefully or lift the stream high. Keep the stream close to the water surface and fill in small, slow circles.

3. Don't skip the bloom; it's essential for fruity notes and full flavor.

VI. Quick Mnemonic

1:15 ratio, 90°C water temperature;

Grind the salt; let it bloom for half a minute.

Low-position circles, slow injection, steady buffering.