Brew Pour-Over Coffee Like a Barista

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90 minutes

5 steps

·Beginner

After 90 min: Consistently delicious, complex coffee with proper extraction and temperature control

What you need

specialty coffee beansburr grinderpour-over dripperfilterskettlethermometergooseneck kettlescalehot water

The 90-Minute Plan

Grind Fresh0–15 min

Grind coffee just before brewing. Use a burr grinder (not blade) and grind to medium consistency (like sea salt). Use 1:16 coffee-to-water ratio by weight.

Heat Water15–35 min

Heat water to 195-205°F (just off boiling). Use a gooseneck kettle for precision and control. Let water cool for 30 seconds after boiling.

Bloom Phase35–55 min

Place filter in dripper, rinse with hot water. Add ground coffee. Pour twice the weight of water as coffee (wet all grounds evenly). Wait 30 seconds for CO2 to escape (the bloom).

Controlled Pour55–75 min

Pour slowly in circular motions, keeping bed of grounds wet but not oversaturated. Total brew time should be 3-4 minutes. Pour in stages rather than all at once.

Taste & Adjust75–90 min

The coffee should be clear, aromatic, and complex. If bitter, you over-extracted (brew too long or too hot). If weak, you under-extracted. Taste and adjust grind size for next time.

Pro Tip

The bloom phase is crucial—it allows CO2 to escape and helps with even extraction. Don't skip it. Also, water temperature matters hugely. Too hot = bitter, too cool = sour.