There's a reason pour over has become the preferred method for specialty coffee lovers worldwide. It's slow, intentional, and when done right, it produces a cup that's clean, bright, and full of nuance... the kind of cup that makes you stop mid-sip.
At Dear Joy, we believe the pour over isn't just a brewing method. It's a ritual.
Here's everything you need to know to brew it perfectly at home.
What You'll Need
Before you start, gather your equipment:
- A pour over dripper (Hario V60, Chemex, or Kalita Wave all work well)
- Paper filters (rinsed before use)
- A gooseneck kettle
- A burr grinder
- A kitchen scale
- Fresh, filtered water
- 25g of freshly roasted whole bean coffee
Choosing the Right Coffee
Pour over is a high-clarity brewing method, meaning it highlights every characteristic of your coffee, good and bad. This makes bean selection critical.
We recommend starting with a light to medium roast with defined tasting notes. Our Dear Joy Sunrise Roast is an ideal pour over coffee, its bright, clean profile shines through the filter beautifully. If you prefer something bolder, our Dear Joy Midnight Roast delivers a rich, full-bodied cup with every pour.
The Grind
Grind size is one of the most important variables in pour over brewing.
Target: Medium-fine: similar to coarse sea salt.
Too fine and your brew will be over-extracted and bitter. Too coarse and it'll taste weak and sour. A burr grinder gives you the consistency you need. Blade grinders produce uneven particles that make dialing in your grind nearly impossible.
Water Temperature
Target: 200°F (93°C) just off the boil.
Boiling water (212°F) will scorch your grounds and pull harsh, bitter compounds. Water that's too cool won't extract enough and will leave your cup flat. Let your kettle rest for 30–45 seconds after boiling, or use a temperature-controlled kettle set to 200°F.
The Brew Ratio
Use: 1:15 coffee to water ratio
- 25g coffee : 375g water
This is a reliable starting point. Adjust to taste, more coffee for a stronger cup, less for something lighter.
Step-by-Step Brew Guide
1. Rinse your filter Place your filter in the dripper and pour hot water through it into your cup or carafe. This removes any papery taste and preheats your vessel. Discard the rinse water.
2. Add your grounds Add 25g of freshly ground coffee to the filter. Give it a gentle shake to level the bed.
3. The bloom (0:00 – 0:45) Start your timer. Pour 50g of water evenly over the grounds, just enough to saturate them. You'll see the coffee "bloom", CO₂ releasing as bubbles. This degassing step is critical for even extraction. Wait 45 seconds.
4. First pour (0:45 – 1:15) Pour slowly in a steady spiral from the center outward, bringing the total water weight to 150g. Keep your pour gentle and controlled, a gooseneck kettle makes this much easier.
5. Second pour (1:15 – 2:00) Continue pouring in slow spirals, bringing the total to 275g.
6. Final pour (2:00 – 2:45) Pour the remaining water to reach 375g total. Maintain a steady, circular motion.
7. Drawdown (2:45 – 3:30) Let the remaining water drain through completely. Your total brew time should land between 3:00 and 3:30 minutes.
Troubleshooting Your Pour Over
Tastes bitter? Your grind is too fine, water too hot, or brew time too long. Coarsen your grind first.
Tastes sour or weak? Your grind is too coarse or water too cool. Fine up your grind slightly.
Uneven extraction? Make sure your pour is slow and centered. Avoid pouring directly on the filter walls.
The Dear Joy Standard
Every bag of Dear Joy coffee is roasted to highlight what makes each origin unique. Pour over is the method that lets those characteristics speak loudest.
Start with our Dear Joy Sunrise Roast for your first pour over, then explore the rest of the lineup as your technique develops.
Brew slow. Drink well.
— The Dear Joy Team