Hey there, coffee lovers, ever dream of making a barista-level cup of coffee right at home? With a steady pour and fresh beans, you can turn your kitchen into a personal coffee bar and craft a clean, flavorful cup that rivals any café.
At Headcount Coffee, we’ve spent plenty of early mornings testing pour-over gear and dialing in our roasts. The verdict: pour-over highlights nuance like almost nothing else. If you want bright, layered flavor, this is the move.
The Setup
You don’t need much: a glass carafe or dripper, a reusable metal filter, a kettle, and fresh coffee. Keep it simple and intentional, no pods, no paper waste, just pure coffee craft.
For beans, we love how pour-over showcases very different personalities:
- Ethiopian Coffee – Guji Zone: bright, floral, citrusy, a vibrant, silky cup.
- Café Vaquero: bold, smooth, and classic with comforting depth.
The Process
Grind medium (think sea salt). We used about 1.5 oz of coffee for a larger brew (roughly 2½ cups). Before pouring, make a small indentation in the center of the bed — that little “bloom well” helps gases escape and leads to even extraction.
Heat water to around ~200°F (195–205°F sweet spot) and let it rest for a few seconds off boil. Start with a gentle bloom: pour just enough to wet the grounds, then wait ~30 seconds. Continue pouring slowly in circles until you reach your volume. Total brew time should land around 4–5 minutes.
The Result
Expect a cup that’s strong, clean, and full of character, no sludge, no bitterness. With Café Vaquero, we got a deep, smooth cup with cocoa-like comfort. With Ethiopian Guji, it turned lively: florals, citrus, and a sweet finish. Same method, totally different personalities. That’s the joy of pour-over.
Easy Cleanup
Tap out the grounds, rinse the metal filter, and you’re done. No paper to toss, no mess, just the satisfaction of a well-earned second cup.
Final Pour
If you love coffee that feels intentional, crafted rather than automated, pour-over is your new ritual. Pair it with Ethiopian Guji when you want bright and aromatic or Café Vaquero when you’re after smooth, steady strength. Because every roast has a story, and some shouldn’t exist.
Frequently Asked Questions
What roast works best for pour-over?
Light-to-medium roasts really shine. Try our Ethiopian Coffee – Guji Zone for a bright, floral cup or Café Vaquero for a bold, classic profile.
How hot should my water be?
Aim for 195–205°F. Boiling water can scorch grounds; cooler water under-extracts. If you don’t have a thermometer, bring to a boil and wait 30–60 seconds before pouring.
Do I need paper filters?
Nope. A reusable metal filter is eco-friendly, easy to clean, and lets more natural oils through for extra body.
How is pour-over different from French press?
French press yields a heavier, oilier cup with some sediment. Pour-over is cleaner and highlights delicate flavor notes — perfect for complex single origins.
How long should a pour-over take?
About 4–5 minutes from first pour to last drip, depending on your grind size and dose.
Keep building your home coffee ritual with our guide: The Ultimate Coffee Experience: Coffee Bars, Subscriptions, and Freshly Ground Coffee.
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