Pour Over

Brewing Instructions

A pour over produces what we call a “clean” cup of coffee. It has the most clarity because the paper filter prevents most of the coffee oils from coming through. Flavor profiles are very obvious in a pour over and as the coffee cools, those notes are only more present.

  1. Grind up 22 grams of coffee on a medium grind size (where it feels like sand).
  2. Pour these grounds into the pre-wet filter.
  3. Shake the Kalita Wave Dripper once to settle the grounds, so they are as level/flat as possible.
  4. Place entire set up on scale and Tare scale.
  5. Begin pouring in the center of the grounds and pour in a spiral formation, from inside to outside (similar to the spiral of a dizzy dial).
  6. The first pour is one spiral from center to rim of the grounds, about 50 – 60 grams of water on the scale. Start your timer and let the coffee "bloom" for 30 seconds.
  7. After 30 seconds, begin pouring another spiral.
  8. Pour between 50 - 100 grams of water in a continuous spiral.
  9. Keep the water level midway in the Kalita Wave Dripper, never too high and never drying out the grounds.
  10. Repeat steps 7 - 9 until the scale reaches 330 grams.
  11. The pour over should finish between 3 and 4 minutes.
    • If over 4 minutes, the grind size is too fine.
    • If under 3 minutes, the grind size may be too coarse.


  • Offers a clean cup of coffee thanks to the paper filter!
    • Clarity in taste
    • Less coffee oils
  • More control leads to more accuracy
  • Ease of Use - a simple way to brew at home!
  • This is the “Poor Man's Coffee” - the original drip brewing method.
We recommend using tablespoons and ounces to measure coffee or water, follow the ratio of 1:4. 1 tablespoon of coffee for every 4 ounces of water.
Melitta Benz invented the paper filter & the first pour over device

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