Pour-Over Coffee Station: Setup and a Simple Recipe
Pour-over is the slow-morning way to make coffee: a kettle, a cone, a filter and a few quiet minutes. It needs very little counter space, and with a scale and a simple recipe it is easy to make the same good cup every day.
The equipment
- A dripper (cone or flat-bottom) in ceramic, glass, metal or plastic, with matching paper filters.
- A gooseneck kettle. The thin spout lets you pour slowly and evenly. Temperature control is a bonus.
- A kitchen scale with a timer. Weighing coffee and water is the biggest step towards consistency.
- A burr grinder, for an even grind just before brewing.
- A carafe or a mug to brew into.
A simple recipe (one large mug)
- Heat water to about 195–205°F (90–96°C). Without a thermometer, let boiling water rest for about 30 seconds.
- Weigh 20 g of coffee and grind it medium-fine, a little finer than for a drip machine.
- Rinse the paper filter with hot water to remove paper taste and warm the dripper, then discard that water.
- Bloom: add the coffee, start the timer and pour about 40–50 g of water to wet all the grounds. Wait 30–45 seconds while it bubbles.
- Pour the rest slowly in circles, up to a total of 320 g of water. That is a 1:16 ratio.
- Let it drain. Total time is usually around 3 to 4 minutes.
Ratios between about 1:15 (stronger) and 1:17 (lighter) are common. If the coffee tastes bitter or the water drains very slowly, grind coarser; if it tastes sour or thin and drains fast, grind finer.
Laying out the station
Work left to right (or right to left if that suits your hand): grinder, scale with dripper and carafe, kettle. Keep the beans and filters within reach on a shelf above or in a drawer below. A tray under the scale and dripper catches drips and stray grounds.
Keeping it clean
- Throw out the filter and grounds right after brewing (grounds are good in compost).
- Rinse the dripper and carafe daily; wash with soap regularly to remove coffee oils.
- Brush out the grinder every week or two.
- Descale the kettle as the maker recommends, more often with hard water.
Why weigh? Scoops vary with grind size and bean density. A scale removes the guesswork,
so when a cup is perfect you can repeat it tomorrow.
More on equipment: coffee station essentials.