The Art and Science of Pour-Over Coffee: A Barista’s Step-by-Step Guide

In the third wave coffee world, pour-over brewing stands as a symbol of precision, craft, and care.

It gives baristas complete control over extraction variables—allowing them to highlight the nuances of single-origin coffees with clarity and balance.

Unlike automated drip machines, pour-over brewing is entirely manual. That makes it more expressive but also more demanding. Every pour, pause, and pulse influences how the coffee tastes.

Mastering pour-over is one of the most valuable skills a barista can develop. It deepens your understanding of coffee chemistry and gives your guests an exceptional sensory experience.

What Is Pour-Over Coffee?

Pour-over coffee is a manual brewing method in which hot water is poured over coffee grounds placed in a paper or metal filter. The water slowly passes through the grounds by gravity, extracting soluble compounds into the final brew.

Popular pour-over devices include:

• Hario V60 – cone-shaped with spiral ridges for fast flow
• Kalita Wave – flat-bottom with three small holes for even extraction
• Chemex – combines pour-over and carafe in one elegant vessel
• Origami Dripper – visually striking, performs like the V60

All of them offer slight differences in flow rate, resistance, and heat retention, which affect flavor clarity and body.

Why Baristas Love Pour-Over

Baristas favor pour-over because it:

• Allows total control over brew time, flow rate, and extraction
• Highlights the origin characteristics of the beans
• Creates a clean, bright, and layered cup profile
• Encourages customer interaction and education

It’s a slower method, but one that promotes mindfulness and excellence in every step.

Essential Gear for Pour-Over Brewing

To brew pour-over coffee properly, you’ll need:

• A pour-over dripper (V60, Kalita, etc.)
• Paper filters (specific to your dripper model)
• A gooseneck kettle for controlled pouring
• A scale with 0.1g precision
• A timer
• A grinder with burrs for consistent grind size
• Fresh, high-quality, light to medium roast coffee
• Clean, filtered water heated to 92–96°C

Baristas should also have a brew recipe log to document variables and track improvements over time.

Coffee-to-Water Ratios for Pour-Over

Start with a 1:15 to 1:17 ratio of coffee to water. For example:

• 20g coffee : 300g water = 1:15
• 18g coffee : 306g water = 1:17

A higher ratio (1:17) produces a lighter, cleaner cup, while a lower ratio (1:15) offers more body and intensity.

The ideal ratio depends on roast level, bean origin, and customer preference. Always experiment and taste.

Grind Size for Pour-Over

Grind size controls how quickly water flows through the coffee bed. For pour-over, aim for a medium-fine grind, similar to table salt.

Too coarse:

• Fast flow
• Under-extracted
• Sour or weak flavor

Too fine:

• Slow flow
• Over-extracted
• Bitter or dry finish

Adjust based on total brew time and taste. A V60 typically finishes in 2:30–3:00 minutes; Kalita may be slower due to resistance.

Step-by-Step Pour-Over Brew Guide (V60)

Here’s a standard guide for brewing 20g of coffee:

Step 1: Prepare the Filter

Place the paper filter in your dripper and rinse it with hot water to remove paper taste and preheat the brewer. Discard rinse water.

Step 2: Add Coffee and Tare

Add 20g of freshly ground coffee. Tap gently to level the bed. Place everything on your scale and tare to zero.

Step 3: Bloom

Start your timer and pour 40g of water (2x coffee weight) to saturate all the grounds. Let it bloom for 30–45 seconds. Swirl or stir gently to ensure even wetting.

Step 4: Main Pour

Slowly pour water in a spiral motion until you reach 150g. Wait 10 seconds. Pour again to reach 225g. Pause. Pour final water to reach 300g total.

Use slow, steady, controlled pours to prevent agitation and channeling. Total brew time should be 2:30 to 3:15.

Step 5: Remove and Serve

Once dripping slows to a stop, remove the dripper. Swirl the final coffee gently in the server and serve immediately.

Pour Technique: Flow and Pulse

The way you pour affects how evenly the coffee is extracted:

• Pour in small, consistent pulses
• Avoid pouring only in the center
• Maintain a water level that allows turbulence without flooding
• Don’t pour along the sides—this can cause bypassing

Use your wrist and shoulder for smooth motion. Practice makes perfect.

Adjusting for Flavor

Once you’ve brewed a cup, taste and evaluate. Ask yourself:

• Is it sour? Try finer grind or longer brew.
• Is it bitter? Coarsen grind or reduce brew time.
• Is it hollow or dull? Adjust dose or increase turbulence.
• Is it too strong? Use a higher ratio (1:17).
• Is it too light? Lower the ratio (1:15).

Baristas should cup different pour-overs side by side to sharpen their sensory judgment.

Pour-Over in a Café Workflow

In a busy café, pour-over can be:

• Made to order by a dedicated barista
• Batched in small volumes and served fresh
• Highlighted as a premium brew method

Offer it for single-origin beans and feature farms or processing methods with a card or story. This enhances customer appreciation and perceived value.

Teaching Customers About Pour-Over

Pour-over is often unfamiliar to casual coffee drinkers. Here’s how to explain it:

• “This is a hand-brewed method that brings out delicate flavors.”
• “We use a lighter roast to showcase the origin’s character.”
• “It takes a few minutes, but the clarity is worth it.”

Offer tasting flights, menu descriptions, or live demos. It turns a beverage into an experience.

Final Thoughts: Brewing With Intention

Pour-over is where art and science converge in coffee. Every pour, pause, and gram of water makes a difference. For baristas, it’s both meditative and technical—an expression of skill, curiosity, and care.

The more you brew, the more you’ll learn. Take notes. Taste everything. Stay curious. In the world of pour-over, there’s always more beneath the surface.