{"MetaKeywords":null,"MetaDescription":"A simple pour over recipe with ratios, grind size, and water temperature, plus how to fix a sour or bitter cup.","MetaTitle":"How to Brew Better Pour Over at Home","SeName":"how-to-brew-better-pour-over-at-home","Title":"How to Brew Better Pour Over at Home","PictureModel":{"ImageUrl":"/assets/images/thumbs/6ac27cc1131ba5d054d5bd2d_how-to-brew-better-pour-over-at-home_450.jpeg","ThumbImageUrl":null,"FullSizeImageUrl":"/assets/images/thumbs/6ac27cc1131ba5d054d5bd2d_how-to-brew-better-pour-over-at-home.jpeg","Title":"How to Brew Better Pour Over at Home","AlternateText":"How to Brew Better Pour Over at Home","Style":null,"ExtraField":null,"Id":"6ac27cc1131ba5d054d5bd2d","UserFields":[]},"Body":"<p>Pour over has a reputation for being fussy, but most of the difference between a flat cup and a great one comes from four things you can control on any kitchen counter: fresh beans, the right grind, water just off the boil, and a slow, steady pour. Get those right and the rest is taste.</p><h2>Start with fresh beans</h2><p>Coffee is at its best between one and four weeks after roasting. Buy whole beans in small bags, keep them in an airtight container away from light, and grind just before you brew. Our <a href='/ember-single-origin-coffee-beans'>Ember Single Origin Coffee Beans</a> carry a roast date on every bag for exactly this reason.</p><h2>Grind like coarse sea salt</h2><p>For a single cup through a cone dripper, aim for a medium-fine grind that looks like coarse sea salt. Too fine and the water stalls, pulling out bitterness. Too coarse and it rushes through, leaving the cup thin and sour.</p><h2>Our everyday recipe</h2><ul><li><strong>One cup:</strong> 15 g coffee to 250 g water.</li><li><strong>Two cups:</strong> 28 g coffee to 460 g water.</li><li><strong>Water:</strong> 93 to 96 °C, about thirty seconds off the boil.</li></ul><p>Rinse the paper filter in the <a href='/ember-ceramic-pour-over-dripper'>Ember Ceramic Pour Over Dripper</a> to warm it and wash out any papery taste. Add the coffee, level the bed, and pour about twice its weight in water to let it bloom for thirty seconds. You will see it bubble as trapped gas escapes.</p><p>Then pour in slow circles, keeping the water level steady, until you reach your target weight. A gooseneck spout makes this far easier: the <a href='/nordvik-gooseneck-kettle'>Nordvik Gooseneck Kettle</a> holds its temperature to the degree and gives you a thin, controllable stream. The whole brew should take around three minutes.</p><h2>Taste and adjust</h2><ul><li><strong>Sour or thin:</strong> grind a little finer or pour a little slower.</li><li><strong>Bitter or dry:</strong> grind a little coarser or use slightly cooler water.</li><li><strong>Weak:</strong> add a gram or two of coffee rather than shortening the brew.</li></ul><p>Change one thing at a time and write it down. After a week of mornings you will know exactly how you like your cup.</p><p>If you are starting from scratch, the <a href='/slow-morning-coffee-bundle'>Slow Morning Coffee Bundle</a> puts the kettle, the dripper, and a bag of beans in one box, so the first brew can happen the morning it arrives.</p>","BodyOverview":"<p>Good pour over comes down to four things we can all control: fresh beans, the right grind, water just off the boil, and a slow, steady pour. Here is the everyday recipe we use, and what to change when a cup tastes sour or bitter.</p>","AllowComments":true,"NumberOfComments":0,"CreatedOn":"2026-09-30T18:20:17.025+02:00","Tags":["coffee","how-to","pour over"],"Comments":[],"AddNewComment":{"CommentText":null,"DisplayCaptcha":false,"Captcha":{"ReCaptchaChallengeField":null,"ReCaptchaResponseField":null,"ReCaptchaResponseValue":null,"ReCaptchaResponse":null},"Id":null,"UserFields":[]},"Id":"6ac27cc1131ba5d054d5bd18","UserFields":[]}