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How to use a pour over

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October 18, 2026

On July 8, 2026

A pour over gives you more control than a drip machine. You decide the grind, the water temperature and how fast you pour, so small changes make a real difference in the cup.

Our Pour Over Gooseneck Kettle helps with that last part. The narrow spout lets you pour slowly in one steady stream, instead of a splash that soaks the grounds unevenly.

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Hands pouring hot water from a gooseneck kettle over a pour over dripper on a glass server, in a bright kitchen

Close view of a pour over setup: a ceramic dripper on a carafe with a gooseneck kettle, on a pale wooden floor-toned sur

Close view of pouring water in a slow circular motion over a coffee bed in a ceramic dripper, minimalist timber and conc

Unbranded white ceramic pour-over dripper with a paper filter and a glass server, wall-side still life on a plaster-text

Start with a grind a little finer than table salt, somewhere between an espresso grind and what you'd use for a plunger.

A simple rule to start with: use about 60 grams of coffee for every litre of water.

Weigh your coffee if you can. It takes the guesswork out and makes it easy to repeat a cup you liked.

Step One: heat your water to just off the boil, around 94 degrees. Pour a small amount over the grounds first and let it sit for thirty seconds before you carry on. This is the bloom, and it wakes the coffee up.

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Once the bloom has settled, pour the rest of your water in slow circles, working out from the centre and back again.

Keep the water level steady rather than letting it drop and rise. A full pour should take around three minutes from start to finish.

If your coffee finishes too fast and tastes thin, grind a little finer next time. If it drips too slowly, go a touch coarser.

Pour-over coffee station on a dark kitchen counter with a kettle, dripper, server and beans ready, with a dark textured

Close-up of a pour-over dripper and glass server beside a gooseneck kettle spout at a bright kitchen counter

Pour-over brewing tools on a dark shelf: gooseneck kettle, digital scale, dripper with filter paper and a bag of coffee

Wide view of a modern home coffee bar with a barista pouring water from a gooseneck kettle into a pour-over dripper

Step Two: rinse your paper filter with hot water before you add the coffee. This washes away the papery taste and warms the dripper, so your coffee doesn't lose heat the moment it touches it.

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Pour-over coffee being brewed: gooseneck kettle pouring hot water over a ceramic dripper on a glass carafe, on a dark wo

Pour-over setup: coffee dripper with paper filter on a glass carafe, a gooseneck kettle and a small jar of beans on a wo

Pour-over brewing station on a walnut wood counter: gooseneck kettle, dripper over a cup, scale and jar of beans against

Moody cafe corner with a floating wooden counter holding pour-over gear, an armchair with throw and pendant glass lights

Set your dripper over a cup or jug on the scale so you can watch the weight climb as you pour.

Our mark goes on every bag we send out, so you know it was roasted here in Cape Town and not sitting in a warehouse for months.

When the water has drained through, lift the dripper off and give the cup a gentle swirl before you drink it.

Step Three: pour in stages rather than all at once. Three or four smaller pours give the water time to pass through the grounds evenly, instead of rushing straight down the sides of the filter.

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Water temperature matters more than people expect. Too hot and the coffee turns bitter. Too cool and it tastes flat and underdeveloped. A simple kettle thermometer sorts this out in seconds.

Don't walk away while it drains. Watching the pour teaches you more about your coffee than any recipe can on its own.

Once you've got the basics down, start changing one thing at a time and taste the difference each time.

Cosy morning scene of a pour-over coffee served on a bedside tray on a white bed with cushions, soft daylight

Pour over brewing step: gooseneck kettle pouring hot water over coffee grounds in a ceramic dripper on a glass server, o

Pour over setup on a sunlit kitchen counter by a window: kettle, dripper, mug and a bag of beans

Close-up of a paper filter with freshly ground coffee and a small glass scoop on a brass-framed tray

Step Four: clean your dripper and kettle after every use. Leftover coffee oils turn rancid quickly and will spoil the taste of your next cup, no matter how good the beans are.

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Finished pour over coffee in a mug beside a dripper in a cosy modern cafe corner with a yellow armchair

Pour over coffee being made at a home counter: a V60 dripper on a glass server with a gooseneck kettle pouring a thin st

Pour over brewing gear on a coffee table: scale, kettle, dripper, paper filters and a coffee bag arranged around a mug,

Kitchen counter with a hand grinder, fresh coffee in a mug and brewing tools in a ceramic jar, window with greenery behi

Pour-over coffee setup on a kitchen counter: kettle pouring hot water over a ceramic dripper into a glass server, bright

Small home coffee nook with a desk-side pour-over station: dripper on carafe, kettle and a hand grinder beside an open n

A pour over won't make bad beans taste good, but it will show you exactly what good beans can do. That's why we suggest starting with one of our single origins.