The Artisan’s Ultimate Filter Coffee Brewing Guide: Learn to make a proper pour-over
Hurtigt overblik
- Bryggeforhold: 1 til 15 til 1 til 17. Start med 1 til 16
- Standardopskrift: 20 g kaffe til 320 g vand
- Vandtemperatur: 95°C
- Total bryggetid: cirka 2 minutter og 30 sekunder til 3 minutter og 30 sekunder
- Kværningsgrad: En anelse grovere end typisk færdigmalet supermarkedskaffe
- Udstyr: Gooseneck kande, filterbrygger, papirfilter, vægt, timer, kværn
Pro tip: En gooseneck kande og en manuel brygger gør hældningen mere præcis og brygningen sjovere.
Why pour over?
Filter coffee is about purity of flavor and control in brewing. With the right water temperature, grind size, and pouring technique, you can highlight everything from floral notes to chocolate and nuts. Pour-over offers consistency, clarity, and easy cleanup.
The Artisan
pour-over recipe
We’ve created a detailed step-by-step guide to our preferred espresso recipe using beans from our roastery.
Water temperature
Do not brew with 100°C boiling water. Use 95°C to avoid bitterness and over-extraction. Preheat the brewer and the cup with hot water to keep the temperature stable.
Grind setting
Adjust the grind to your brewer and filter type. As a general rule, grind slightly coarser than pre-ground filter coffee. If the brew runs too fast, grind finer. If it runs too slow, grind coarser.
Bloom
Use about 20 percent of the water for the bloom. Pour evenly so all the coffee is saturated. Wait 20 seconds. Bloom releases carbon dioxide and gives a more even extraction.
Brewing
Pour the remaining 80 percent of the water as a steady center pour in the middle. You do not need to agitate the coffee. A consistent flow ensures a stable extraction. Note that some brewers suit this method especially well, for example Simplify and the April brewer.
Our recommended pour over coffee beans
CS Washed from Cati Simon is one of our favorites for filter coffee. We highlight this bean for its clear, fruity notes of berries and stone fruit.
Lysristet peruviansk kaffebønne
CS from Peru delivers an excellent Red Bourbon, perfect for filter coffee. In a light to medium roast you get a clean, elegant cup with notes of red berries, light floral nuances, cane sugar, and mild cocoa. The sweetness is balanced by a fresh, bright acidity and a silky body, giving a long and pleasant finish. Try it as a pour over in a V60, Kalita, or Chemex for maximum clarity. Start with a brew ratio of 1 to 16 and a water temperature of 95°C to highlight the coffee’s natural character.
Pour over recipe
ADvanced pour over techniques
Once you have mastered the basics, these concepts will help you push the boundaries of your espresso craft.
Water for pour over
- Use fresh, clean, preferably filtered water.
- Ideal temperature is 92 to 96°C. We recommend 95°C here.
- Avoid heavily chlorinated or very hard water, as it can mute the flavor.
Brew ratio and dosing
- Standard: 1 to 16. Example: 20 g coffee to 320 g water
- Stronger cup: 1 to 15
- Milder cup: 1 to 17
- Adjust 2 to 3 grams at a time when fine tuning your recipe
Choose the right grinder
A burr grinder provides uniform particles and better control than a blade grinder. For filter coffee aim for a medium coarse grind. Note brew time and taste each time and adjust from there.
Equipment for filter coffee
- Manual dripper: V60, Kalita, April, Simplify, Chemex
- Gooseneck kettle for precise pouring
- Digital scale and timer
- Fresh paper filter rinsed before use
- Good burr grinder
Flavor control and troubleshooting
- Coffee tastes sour: Grind a little finer, or raise the water temperature slightly. Extend the brew time slightly.
- Coffee tastes bitter: Grind a little coarser, or lower the water temperature slightly. Shorten the brew time a bit.
- The brew runs too fast: Grind finer, pour slower, check that the filter is seated correctly.
- The brew runs too slowly: Grind coarser, increase pour rate, avoid overfilling the filter.
Roast levels for filter coffee
- Light roast
- Highlights floral, fruity, and citrus notes. Sharper acidity and high clarity.
- Medium roast
- Balances sweetness, body, and acidity with notes of chocolate, nuts, and caramel.
- Dark roast
- Full and intense with deeper notes of dark chocolate and roasted nuts. Suitable for those who want a strong cup.
Variations and brewers
- V60
- Conical, one large opening. Very responsive to grind and pouring.
- Kalita
- Flat bottom with three holes. More forgiving and even flow.
- Chemex
- Thicker filter paper for extra clarity and a light body. Often requires a slightly coarser grind.
- April and Simplify
- Designed for stable flow and clean taste. Matches the 2 step method well.
Practical coffee tips for better filter coffee
- Use freshly roasted beans and grind just before brewing
- Rinse the paper filter to remove papery taste and preheat the dripper
- Keep the water moving but avoid heavy agitation
- Clean brewer and server often to avoid a buildup of oils
Frequently asked questions about filter coffee
What is the best brew ratio for filter coffee
Start with 1 to 16. Adjust to 1 to 15 or 1 to 17 to taste.
What water temperature should I use for filter coffee
Use about 95&d