Pour-over means hot water poured by hand over ground coffee in a filter: a V60, Chemex, Kalita or similar. Gravity does the rest.
Why people love it
It makes a clean, lighter-bodied cup that shows off the bean's own flavours, which is why specialty cafes use it for single-origin coffees.
The basics
- Ratio: about 1 g of coffee to 15–17 g of water.
- Water: just off the boil, around 92–96 °C.
- Bloom: wet the grounds first and wait 30–45 seconds so trapped gas escapes.
- Time: usually 2½–4 minutes in total.
At a cafe: ask which beans are on pour-over this week. It's usually the most interesting coffee they have.