Best Coffee Beans for Pour-Over
Pour-over's clarity rewards good beans — it shows off the bright, floral, fruity notes that get lost in milk or a French press. This guide covers the roast levels and bags that shine in a V60, from light single-origins to easy medium roasts.
Our top pick
Light-roast single origin
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Editorial note: this guide reflects our home barista experience, manufacturer specifications, and aggregated owner feedback. We test gear at home, update recommendations regularly, and link to official manuals where relevant.
Best beans for pour-over
Pour-over highlights acidity and clarity, so choose beans that shine without milk. African beans (Ethiopia, Kenya) are the classic pour-over choice - they are fruity and floral. Central American beans (Costa Rica, Guatemala) are balanced and chocolatey.
Look for: light to medium roast, single-origin, roast date within 2 weeks. Avoid dark roasts for pour-over - they are bitter and hide acidity. For beginners, start with a Colombian or Guatemalan - they are approachable. Ethiopian Yirgacheffe is the next step - it tastes like blueberries and tea. Budget $12-18 per 12oz bag.
Pour-over water ratio: 1:16. For 240g water, use 15g coffee. Grind medium-fine (like sand). Pour in circles, keep water level steady. Total brew time 2:30-3:00. If it takes over 4 minutes, grind coarser. Under 2 minutes, grind finer. Buy beans 4-14 days after roast for best pour-over.
Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Light-roast single origin | View → | |
| Medium-roast whole bean | View → |
- + Balanced
- − Less 'exciting'
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Buying advice
Buy whole bean with a roast date within 4 weeks and grind just before brewing. Light roasts want slightly cooler water (~96C) and a finer grind than dark. Use the Brew Ratio Calculator to keep dose consistent while you explore origins.
FAQ
What roast is best for pour-over?
Light to medium. Pour-over's clarity shows off light-roast origin character; dark roasts can taste ashy in a V60.
Whole bean or pre-ground for pour-over?
Whole bean, always — pre-ground stales in days and clogs paper filters. A hand grinder is enough.
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Want exact doses? Use our free brew calculators.