Pour-Over Coffee Guide
Pour-over brews by pouring hot water through a paper filter. It rewards control and gives a clean, bright cup. Master the ratio, grind, and a slow spiral pour.
Our top pick
V60
The Hario V60 is the standard pour-over cone: it rewards good technique with a bright, clean cup.
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Editorial note: this guide is compiled from published manufacturer guidance, general best practices, and aggregated owner experience — not hands-on testing. Always follow your machine’s official manual.
Quick comparison
| Pick | Why we like it | |
|---|---|---|
| V60 | The Hario V60 is the standard pour-over cone: it rewards good technique with a bright, clean cup. | View → |
| Gooseneck Kettle | Controlled pour. | View → |
| Grinder | Medium grind. | View → |
V60
Editor’s PickThe Hario V60 is the standard pour-over cone: it rewards good technique with a bright, clean cup.
- + Clean
- + Cheap
- − Glass
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Controlled pour.
- + Precise
- + Pretty
- − Pricey
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Buying advice
Use 1:16, medium grind, bloom 30s, then pour in slow circles to 3:00. Water at 200F. Practice - technique improves fast.
FAQ
Ratio?
1:16 coffee:water.
Grind?
Medium, like table salt.
Time?
Around 3 minutes total.
Ready to start brewing better?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
V60
The Hario V60 is the standard pour-over cone: it rewards good technique with a bright, clean cup.
As an Amazon Associate we earn from qualifying purchases.
Want exact doses? Use our free brew calculators.