Top 5 Mistakes to Avoid When Making Pour-Over Coffee at Home
Pour-over coffee is one of the purest and most rewarding ways to enjoy coffee. But small missteps can ruin the flavor. Here are the top 5 mistakes people make—and how you can easily fix them.
1. ❌ Skipping the Scale
Eyeballing your grounds and water? That’s a recipe for inconsistency.
Use a digital scale to maintain a golden coffee-to-water ratio of 1:16 (e.g. 20g coffee : 320g water).
Pro tip: Precise measurements = predictable flavor.
2. Grinding It Wrong
Your grinder is your secret weapon.
- Too coarse? Your brew will be weak and under-extracted.
- Too fine? It may taste bitter and over-extracted.
3. Using Bad Water
Coffee is 98% water. Bad water = bad coffee.
Avoid tap water and use filtered water heated to 195–205°F (90–96°C) for optimal extraction.
4. Skipping the Bloom
Fresh coffee releases gas when hot water hits it. This process—called blooming—enhances flavor clarity.
Pour a small amount of water and let it sit for 30–45 seconds before your main pour.
5. Rushing the Pour
Don’t dump water all at once.
Use a gooseneck kettle and pour slowly in circular motions, keeping the water level even.
Good pouring technique = even extraction = balanced flavor.
🔥 Your Takeaway:
- ✅ Measure with a scale
- ✅ Adjust your grind
- ✅ Use clean water at the right temp
- ✅ Always bloom
- ✅ Pour with care
👉 Bonus Tip:
Want to brew like a barista?
Try our hand-selected roasts – perfect for pour-over.