If you’ve recently bought or been gifted a V60, a Chemex, or a simple ceramic dripper, you’re probably staring at it right now wondering exactly how to brew pour over coffee without needing a degree in rocket science.
Here at 92 Degrees, we are using this journal to filter out the noise and bring specialty coffee back to earth. The truth is, making an incredible pour over at home is simple once you know the basics.
Whether you’re a complete beginner or looking to refine your pour over coffee technique, this guide walks you through the exact recipe used in our roastery when we are testing blends.
What is Pour Over Coffee?
At its core, pour over is a hand drip brewing method. Instead of a machine doing the work, you pour hot water over fresh coffee grounds sitting in a paper filter, by hand.
Unlike closed espresso systems, a pour over is an open system, allowing fresh coffee to breathe whilst it's being brewed. The paper filter catches heavy coffee oils and fine sediment, yielding a cup that is clean, bright, and complex. It’s the absolute best way to highlight the fruity, floral, or chocolatey tasting notes of your beans.
What You Need (No Expensive Setup Required)
1. A Dripper & Paper Filters: A Hario V60 or similar filter cone.
2. Fresh Coffee Beans: Whole beans ground to a medium-fine consistency (resembling coarse sea salt).
3. Hot Water: Rested for 60 seconds off the boil to hit roughly 92°C - the sweet spot so you don't burn the coffee.
4. A Scale & Timer: Taking the guesswork out of your daily brew.
Our Standard 92 Degrees Recipe (1:13.2 Brew Ratio):
25g coffee to 330ml water (Target brew time: 2 mins 30 secs).
The Pour Over Coffee Method: Step by Step
Place your dripper on a jug or your favourite big mug, pop it onto your scales, and let’s get brewing.
Step 1: Rinse and Prep
Place your paper filter into the dripper and wet it with hot water. This pre-warms your apparatus and washes away any papery taste. Pour this rinse water out of your cup before brewing! Add 25g of ground coffee and tap gently to level the surface. Zero/Tare your scales.
Step 2: The Bloom (0:00 – 0:30)
Start your timer. Pour just enough hot water over the grounds in gentle concentric circles to saturate them evenly. Now, wait 30 seconds. You’ll see the coffee bubble up - this is "the bloom," where residual CO2 gas escapes so the water can extract maximum flavour.
Step 3: The Main Pour (0:30 – 2:30)
After 30 seconds, slowly continue dripping water in a smooth spiral from the center outward and back in. Keep a steady flow until your scale hits 330ml.
Step 4: The Drawdown
Let the water drain through. The entire brew—from your first pour to the last drop—should take 2 minutes and 30 seconds. Decant into your mug and enjoy.
Troubleshooting: How to Fix a Bad Cup
If the taste isn’t quite right, adjust your grind or pour speed:
Tastes harsh, bitter, or dry? Over-extraction. Your water was in contact with the coffee for too long. Next time, use a coarser grind or pour slightly faster.
Tastes sour, weak, or watery? Under-extraction. The water passed through too quickly. Next time, use a finer grind or pour more slowly.
Don’t Have a Dripper Yet? Here’s a Perk for Reading.
Want to try this method at home but don't have a pour-over dripper in your cupboard? We've got you.
Use the code FREEDRIPPER at checkout when you order any 1kg bag of coffee, and we’ll throw in a pour-over dripper completely FREE.
Just add your favourite 1kg of beans and a dripper to your cart, apply the code at checkout, and start brewing straight out of the box.
> Shop 1kg Whole Beans & Use Code FREEDRIPPER
Brewed something great? Tag us on Instagram [@92DegreesUK] and show us your home setup!