Pour-Over & Filter

What grind size should I use for pour-over?

Start in the medium range, roughly the texture of table salt or slightly coarser, and let the drawdown time tell you which way to move. Too fast and thin means finer, pooling and bitter means coarser.

Why does my pour-over taste sour or thin?

Sour, thin filter coffee is under-extracted. Grind finer, use hotter water, and extend contact time by pouring in more, smaller stages rather than dumping the water in.

Why is my pour-over draining too slowly or stalling?

A stalled brew is usually fines clogging the filter, caused by too fine a grind or too much agitation. Go coarser, pour more gently, and stop stirring the bed late in the brew.

What water temperature should I use for pour-over?

Use 93 °C (about 200 °F) as your default. Go up to 96 to 100 °C for light roasts and down to 88 to 92 °C for dark roasts, and remember that the water cools as the brew runs.

Does water chemistry actually change my coffee?

Yes, and it is one of the larger single changes most people have never tried. Aim for moderate mineral content with low alkalinity: the SCA target is around 68 mg/L total dissolved solids and about 40 mg/L alkalinity as calcium carbonate.

Should I use a V60 or a flat-bottom dripper?

A V60 gives more clarity and more control but punishes sloppy pouring. A flat-bottom dripper is more forgiving and more consistent, with a slightly rounder, less separated cup.

How do I brew a light roast Ethiopian so it actually tastes floral?

Grind finer than you think, brew very hot, and give it a long bloom. A reliable starting recipe: 15 g coffee to 250 g water at 96 to 100 °C, a 45 second bloom, then two or three staged pours finishing around 3:00 to 3:30.