To make pour-over coffee at home, start with a dripper, the filter made for it, ground coffee, hot water, and a mug. You don't need a countertop full of gear to make a good cup. A scale and burr grinder help you repeat what worked; a gooseneck kettle makes pouring easier. You can add those as you go.
I make pour-over when I want to taste a coffee more clearly, when a guest wants drip-style coffee instead of an Americano, or when a coffee isn't working for me as espresso. If you're starting from scratch, here's what I'd buy first and what I'd leave for later.
What do you need for pour-over coffee?
- Start here: A dripper, matching paper filters, coffee, a mug or server, and a safe way to heat and pour water.
- Worth adding: A digital scale and burr grinder. They make your results much easier to repeat and adjust.
- Nice upgrade: A gooseneck kettle. Its narrow spout gives you better control over your pour.
Which pour-over dripper should you buy first?
I'd start by choosing between a Hario V60 and a Kalita Wave. Both make good coffee, but they ask a little different work from you.
Hario V60: more room to experiment
The V60 is cone-shaped. Where and how quickly you pour can make a noticeable difference, which is great if you enjoy dialing in a recipe. The Hario V60 02 Starter Kit includes a plastic dripper, glass server, and filters. Prefer ceramic? There's also a Ceramic V60 Set. See the V60 equipment for more options.
Kalita Wave: a forgiving place to begin
The Wave has a flat bottom and uses a ridged paper filter. I like it as a first brewer if you don't want to fuss over every pour. The Wave 155 Glass Starter Kit is sized for smaller brews; the Wave 185 Stainless Steel Kit gives you more room for a bigger batch. Match your filters to the dripper's number: 155 filters for a 155, 185 filters for a 185. Browse Kalita brewers.
My quick pick: Choose a V60 if you want to practice technique. Choose a Wave if you want a little more forgiveness. Neither requires you to buy the fanciest model to get started.
Do you need a gooseneck kettle?
No. Use the kettle you have first, as long as you can pour safely. If you find it hard to pour slowly, that's when a gooseneck earns its place. The Green to Mean Gooseneck Kettle is a 1.0L stovetop option with a thermometer. For electric options, see the Bonavita Classic or Bonavita Cosmopolitan. You can compare more coffee kettles when you're ready.
Why I'd get a scale before another brewer
A scale takes the guessing out of coffee and water. If you love a cup, you can make it again; if you don't, you have a starting point to change. The OutIn Claro is rechargeable and measures in 0.1g steps. The Hario V60 Drip Scale also has a timer. See more coffee scales.
What grinder works for pour-over?
If you already have pre-ground coffee, use it. When you want more control, a burr grinder is a worthwhile upgrade because it lets you adjust the grind more consistently than a blade grinder. Start around medium-fine for the recipe below, then let taste tell you where to go next.
For hand grinding, look at the Hario Ceramic Slim, Hario Skerton Pro, Kalita Ceramic Mill, or ROK GrinderGC Plus. If you don't want to grind by hand, there's the Kaffe Electric Burr Grinder. Browse coffee grinders to compare them.
What coffee should you use?
Start with a coffee whose flavor description sounds good to you. Light and medium roasts can make it easier to notice differences, but there's no rule saying you can't pour over a darker roast. If you want a place to begin, see New Light Rwandan Coffee, Altura Colombian Coffee, or Supernatural Colombian Coffee. Or pick from the full coffee collection.
My beginner pour-over recipe
Use 20g coffee and 320g water, a 1:16 ratio. It's a starting point for roughly one large mug, not a test you have to pass.
- Heat water to about 195–205°F. No thermometer? Bring it to a boil, then let it settle briefly.
- Grind 20g of coffee around medium-fine. Put the correct filter in your dripper and rinse it with hot water. Empty the rinse water from your mug or server.
- Add coffee and set your scale to zero. Pour about 50g of water, wetting all the grounds, and wait 30–45 seconds. This first pour is called the bloom.
- Pour the remaining water slowly in stages until your scale reads 320g total. Let it drain, remove the dripper, and taste once it's cool enough to drink.
If the cup is sour or thin, try grinding a little finer. If it's bitter or drains too slowly, try a little coarser. Change one thing at a time so you know what helped.
Frequently asked questions
Can I make pour-over without a gooseneck kettle?
Yes. A regular kettle can get you started. A gooseneck helps you pour slowly and precisely, but it isn't a requirement.
Do I need a scale?
No, but it's one of the first upgrades I'd make. Measuring coffee and water makes a good cup easier to repeat.
V60 or Kalita Wave for a beginner?
I'd choose the Wave if you want a forgiving routine, or the V60 if you want to experiment with pouring. Get matching filters for whichever dripper you pick.
Can I use pre-ground coffee?
Absolutely. Start brewing with what you have. A grinder becomes useful when you want to adjust the grind and get more consistency from one coffee to the next.
0 comments