Pour-over is the easiest way to taste everything a coffee has to offer — bright fruit, sweetness and a clean finish. You only need a dripper, a paper filter, a kettle and about four minutes.
What you'll need
- A pour-over dripper (V60, Kalita, Melitta or similar) and a paper filter
- 22 g of coffee (about 3 tablespoons), ground medium-fine — like table salt
- 350 g (12 oz) of water just off the boil, around 200°F / 93°C
- A mug or carafe, and a scale if you have one
The method
- Rinse the filter with hot water to remove any paper taste and warm up the dripper. Pour that water out.
- Add the coffee and give the dripper a gentle shake to level the bed.
- Bloom: pour about 50 g of water to wet all the grounds and wait 30–45 seconds. This lets gas escape so the water can extract evenly.
- Pour slowly in small circles, keeping the water level steady, until you reach 350 g total at around 2:00.
- Let it drain. Total brew time should land between 3:00 and 4:00.
Dial it in
- Tastes sour or thin? Grind a little finer.
- Tastes bitter or dry? Grind a little coarser.
- Too strong or too weak? Adjust the coffee by 1–2 g.
Best NOMO coffees for pour-over
Bright, fruit-forward coffees shine here. Try Colombia for cherry, plum and cocoa, or Light Roast for citrus and fresh fruit. Choose whole bean if you grind at home, or ground for a medium grind that works well in most drippers.