Guide
Pour-over recipes worth trying
Pour-over is simple on paper: hot water over ground coffee in a dripper. The interesting part is how many good ways there are to do it — different drippers, ratios, pour styles, and roast levels.
This page is a map of recipes we keep on PouroverRecipes. Every card credits the original author and sticks to published sources. Pick one that matches your dripper (or the cup you want), brew it as written, then tweak.
How to choose
- V60 — conical, bright and clean when the pour is steady. Most of our recipes live here.
- Kalita Wave — flat bottom, a bit more forgiving on flow. Good everyday cup.
- Chemex — bigger batches, thick filters, clean and tea-like.
- Origami — can run conical or flat filters; flexible once you know your grind.
- Switch / immersion hybrids — percolation plus a soak; useful when you want more body.
- April, Orea, Bee House — specific geometries; use the matching recipe rather than forcing a V60 method into them.
If you only have a V60 and one bag of light roast, start with Hoffmann or HARIO Basic below.
Start here
- James Hoffmann — Better 1-Cup V60 — 15 g / 250 g, five measured pours. Clear structure for a single cup.
- Tetsu Kasuya — 4:6, Sweetness-Focused — 20 g / 300 g, coarser grind, sweetness-first 4:6 example.
- HARIO — Basic V60 — 15 g / 250 g. Straightforward manufacturer baseline.
V60 recipes
| Recipe | Dose | Water | Temp | Time |
|---|---|---|---|---|
| James Hoffmann — Better 1-Cup V60 | 15 g | 250 g | 100 °C | 3:00 |
| Tetsu Kasuya — 4:6, Sweetness-Focused | 20 g | 300 g | 92 °C | 3:30 |
| HARIO — Basic V60 | 15 g | 250 g | 96 °C | 2:30 |
| Onyx Coffee Lab — V60 | 20 g | 300 g | 96 °C | 2:30 |
| Scott Rao — V60 | 20 g | 330 g | 97 °C | 4:15 |
| Matt Perger — V60 (WBrC 2012) | 12 g | 200 g | 97 °C | 2:20 |
| Counter Culture — Quick + Easy V60 | 30 g | 500 g | 93 °C | 3:45 |
| Tim Wendelboe — Pourover / Filter | 33 g | 500 g | 96 °C | 3:30 |
- James Hoffmann — Better 1-Cup V60
- Dose
- 15 g
- Water
- 250 g
- Temp
- 100 °C
- Time
- 3:00
- Tetsu Kasuya — 4:6, Sweetness-Focused
- Dose
- 20 g
- Water
- 300 g
- Temp
- 92 °C
- Time
- 3:30
- HARIO — Basic V60
- Dose
- 15 g
- Water
- 250 g
- Temp
- 96 °C
- Time
- 2:30
- Onyx Coffee Lab — V60
- Dose
- 20 g
- Water
- 300 g
- Temp
- 96 °C
- Time
- 2:30
- Scott Rao — V60
- Dose
- 20 g
- Water
- 330 g
- Temp
- 97 °C
- Time
- 4:15
- Matt Perger — V60 (WBrC 2012)
- Dose
- 12 g
- Water
- 200 g
- Temp
- 97 °C
- Time
- 2:20
- Counter Culture — Quick + Easy V60
- Dose
- 30 g
- Water
- 500 g
- Temp
- 93 °C
- Time
- 3:45
- Tim Wendelboe — Pourover / Filter
- Dose
- 33 g
- Water
- 500 g
- Temp
- 96 °C
- Time
- 3:30
Kalita Wave recipes
| Recipe | Dose | Water | Temp | Time |
|---|---|---|---|---|
| Kurasu — Kalita Wave 155, Three Pours | 14 g | 200 g | 92 °C | 2:10 |
| Onyx Coffee Lab — Kalita Wave | 16 g | 250 g | 97 °C | 2:10 |
| Stumptown — Kalita Wave | 21 g | 345 g | 96 °C | 3:00 |
- Kurasu — Kalita Wave 155, Three Pours
- Dose
- 14 g
- Water
- 200 g
- Temp
- 92 °C
- Time
- 2:10
- Onyx Coffee Lab — Kalita Wave
- Dose
- 16 g
- Water
- 250 g
- Temp
- 97 °C
- Time
- 2:10
- Stumptown — Kalita Wave
- Dose
- 21 g
- Water
- 345 g
- Temp
- 96 °C
- Time
- 3:00
Chemex recipes
| Recipe | Dose | Water | Temp | Time |
|---|---|---|---|---|
| Blue Bottle — Chemex | 40 g | 600 g | 96 °C | 5:00 |
| Chemex — A Pot to Share | 40 g | 640 g | 96 °C | 3:15 |
- Blue Bottle — Chemex
- Dose
- 40 g
- Water
- 600 g
- Temp
- 96 °C
- Time
- 5:00
- Chemex — A Pot to Share
- Dose
- 40 g
- Water
- 640 g
- Temp
- 96 °C
- Time
- 3:15
Origami recipes
| Recipe | Dose | Water | Temp | Time |
|---|---|---|---|---|
| ORIGAMI — Five Pours, Conical Filter | 15 g | 250 g | 91 °C | 3:00 |
| Onyx Coffee Lab — Origami | 18 g | 280 g | 96 °C | 3:00 |
| Stumptown — Origami | 21 g | 340 g | 96 °C | 3:10 |
- ORIGAMI — Five Pours, Conical Filter
- Dose
- 15 g
- Water
- 250 g
- Temp
- 91 °C
- Time
- 3:00
- Onyx Coffee Lab — Origami
- Dose
- 18 g
- Water
- 280 g
- Temp
- 96 °C
- Time
- 3:00
- Stumptown — Origami
- Dose
- 21 g
- Water
- 340 g
- Temp
- 96 °C
- Time
- 3:10
Switch, Orea, April & Bee House
| Recipe | Dripper | Dose | Water | Temp | Time |
|---|---|---|---|---|---|
| Coffee Chronicler — Everyday Hybrid Switch | Switch | 20 g | 320 g | 93 °C | 3:00 |
| OREA — The OG Base #2 | Orea | 18 g | 300 g | 96 °C | 2:45 |
| April — Coffeewerk × April Two-Pour | April | 12 g | 200 g | 92 °C | 2:30 |
| Stumptown — Bee House | Bee House | 21 g | 380 g | 96 °C | 2:00 |
- Coffee Chronicler — Everyday Hybrid Switch
Switch
- Dose
- 20 g
- Water
- 320 g
- Temp
- 93 °C
- Time
- 3:00
- OREA — The OG Base #2
Orea
- Dose
- 18 g
- Water
- 300 g
- Temp
- 96 °C
- Time
- 2:45
- April — Coffeewerk × April Two-Pour
April
- Dose
- 12 g
- Water
- 200 g
- Temp
- 92 °C
- Time
- 2:30
- Stumptown — Bee House
Bee House
- Dose
- 21 g
- Water
- 380 g
- Temp
- 96 °C
- Time
- 2:00
FAQ
What ratio should I use?
Most recipes here sit around 1:15–1:17. Use the card’s numbers first; change one variable at a time if the cup is off.
How hot should the water be?
Light roasts often want hotter water (near boil). Several recipes here use 92–97 °C; Hoffmann’s 1-cup uses 100 °C. Follow the recipe before “fixing” temperature.
Does grind matter more than the dripper?
Usually yes. If the brew runs too fast and tastes thin, go finer; if it stalls or tastes harsh, go coarser. Keep dose and water fixed while you adjust.
Can I use a V60 recipe on a Kalita?
You can try, but flow and contact time will differ. Better to start from a recipe written for your dripper, then borrow ideas.
Browse everything
Prefer filters over reading? Open the full list: All recipes.