HAND DRIP GUIDE
Everything you need to make delicious coffee from start to finish
Pour over coffee is not just making coffee—it's an art and a science. This guide is a comprehensive manual for everyone from complete beginners to intermediates looking to improve their skills.
The secret to great pour over coffee is consistency and precision. If you can reproduce the same conditions every time, you can always make delicious coffee. Use this guide to build a solid foundation and develop your own style.
PARAMETERS
LIGHT
94-96°C
1:15
MEDIUM
92-94°C
1:16
DARK
88-92°C
1:17
92-96°C
Optimal Temp
1:15-17
Ratio Range
2:30-4:00
Brew Time
EQUIPMENT
01
1. Dripper (V60, Kalita Wave, etc.)
The dripper is the core tool for pour over. The Hario V60 is the most popular choice, featuring a conical design and large hole. The Kalita Wave offers more consistent extraction with its flat bottom and three holes. The Kalita Wave may be easier for beginners.
02
2. Filter (Bleached or Unbleached)
Choose paper filters that match your dripper shape. Bleached filters have less paper taste, while unbleached filters are more eco-friendly. Rinsing with hot water before use removes paper taste and preheats the dripper.
03
3. Scale (0.1g precision)
A precise scale is essential. You must accurately measure the coffee-to-water ratio to achieve consistent taste. A scale with a timer function is convenient, but if you're using CUP-TIMER, a separate timer isn't necessary.
04
4. Grinder (Burr Grinder Recommended)
Freshly ground beans make a taste difference. Burr grinders ensure uniform particle size for even extraction. More expensive than blade grinders, but worth the long-term investment. Medium to medium-coarse grind works best for pour over.
05
5. Gooseneck Kettle
A gooseneck kettle with a thin spout allows precise control of water flow. Electric kettles with temperature control are even more convenient. Maintain accurate temperature in the 92-96°C range.
PARAMETERS
TEMPERATURE
Light
Light Roast: 94-96°C - Higher temperature ensures sufficient extraction.
Medium
Medium Roast: 92-94°C - The most common temperature range.
Dark
Dark Roast: 88-92°C - Lower temperature reduces bitterness.
RATIO
1:15
1:15 (e.g., 20g coffee + 300ml water) - Strong and rich taste
1:16
1:16 (e.g., 20g coffee + 320ml water) - Balanced standard taste
1:17
1:17 (e.g., 20g coffee + 340ml water) - Smooth and light taste
PARAMETERS
Water temperature greatly affects extraction speed and taste. Choose the appropriate temperature based on roast level:
RATIO
Ratios can be adjusted to personal taste, but use these guidelines as a starting point:
Most importantly, don't be afraid to experiment. The content in this guide is just a starting point. Find your optimal recipe by adjusting various variables to suit your taste.
Temperature and ratio affect each other. If you raise the temperature, extraction speeds up, so slightly lowering the ratio can help.
EXTRACTION INTENSITY
Higher temperature and finer grind increase extraction intensity. Over-extraction (red) leads to bitterness, under-extraction (blue) to sourness. The green zone is the balanced sweet spot. Try changing just one variable at a time with the same beans to feel the difference.
GRIND SIZE GUIDE
Numbers
0–1200μm (눈금당 ~75μm)
Setting
EXTRACTION INTENSITY
BREW PROCESS
Preparation and Preheating
Rinse filter + preheat dripper + add grounds
Blooming
Wet with 2x coffee weight · wait 30-45s
First Pour
Center → spiral · avoid filter edges
Additional Pours
2-4 additional pours per recipe
Drawdown and Completion
Final pour, wait for full drawdown
Total brew time
2:30 ~ 4:00
BREW PROCESS
Pouring is the most important yet difficult skill in pour over. You must pour at a steady pace—not too strong or weak. Find your own rhythm through practice.
Start from the center and move in a spiral outward, avoiding the filter edges. Pouring at the edges causes water to run down the filter without contacting coffee, weakening extraction.
01
Preparation and Preheating
Place the filter in the dripper and rinse thoroughly with hot water. This removes paper taste and preheats the dripper and server. Discard the rinse water. Zero your scale and add coffee grounds.
02
Blooming
Pour about twice the coffee weight in water (e.g., 40ml for 20g coffee) to evenly wet all grounds. Start from the center and pour in circles. Wait 30-45 seconds while observing the coffee bloom. Carbon dioxide is released during this process.
03
First Pour
Starting from the center, pour in a spiral pattern to wet the entire coffee bed. Never pour directly onto the filter edges. The water stream should be about pencil-thick. Pour slowly at a steady pace.
04
Additional Pours
Pour 2-4 more times depending on the recipe. You can wait for drawdown between pours or pour continuously. The key is keeping the coffee bed level.
05
Drawdown and Completion
After the final pour, wait until all water has drained completely. Total brew time is usually 2:30-4:00. When finished, the coffee bed should look flat and even. Remove the dripper from the server and enjoy your coffee!
5 STEPS
Brew Steps
7 TECHNIQUES
Techniques
2:30-4:00
Total Time
TECHNIQUES
Experienced baristas use various techniques like 'pulse pour' (multiple pours) or 'continuous pour' (one constant pour). Each method creates subtle taste differences. Experiment with different techniques through CUP-TIMER's recipes.
01
A process of wetting all the grounds with a small amount of water at the beginning of extraction and waiting 30-45 seconds. Fresh beans contain a lot of carbon dioxide, which needs to escape for water to penetrate evenly between the grounds. Skipping blooming means water gets pushed away by gas and doesn't extract properly. You can gauge freshness by how much the coffee bed rises.
02
A method of pouring water in multiple stages. The 4:6 method is a prime example. Pour once, wait for drawdown, then pour again. Each pause between pours allows extraction to proceed slowly. Great for controlling sweetness and body, with fine-tuned variable control.
03
Pouring continuously until the target water amount after blooming. The Hoffmann method is a classic example. Simpler than pulse pour and easier to achieve consistent results. Just maintain steady stream thickness and speed. A good method for beginners.
04
Holding the dripper and moving it in circles. This levels the coffee bed for even drawdown. In the Hoffmann method, swirl right after blooming and after the final pour. Don't swirl too hard or fines will settle and clog—1-2 gentle rotations is enough.
05
A technique used in the Scott Rao method. Spin the dripper faster and stronger than a swirl. Spin vigorously after blooming to ensure all grounds contact water. Later use a gentle spin to settle the bed. The goal is creating a flat bed.
06
Stirring the coffee with a spoon or stick. Used to break up clumps during blooming or to even out extraction after pouring. In the Onyx method, gently stir with the back of a spoon after blooming to remove clumps. The Hoffmann method also includes a light stir at the end.
07
The process of remaining water draining after all water is poured. Strictly speaking, it's not a technique but the final stage of extraction. Too long drawdown may indicate over-extraction, too short may indicate under-extraction. Adjust grind size to control drawdown time. A flat coffee bed at the end means water passed through evenly.
DIAGNOSIS
01
Coffee is too sour or weak (under-extraction)
Increase water temperature (2-3°C), grind finer, or extend brew time. You can also pour more slowly to increase contact time.
02
Coffee is too bitter (over-extraction)
Decrease water temperature, grind coarser, or reduce brew time. You can also pour faster to decrease contact time.
03
Drawdown is too slow
The grind may be too fine, too much coffee, or the dripper is clogged. Adjust to a coarser grind and clean your dripper thoroughly.
04
Taste varies each time
Fix variables one at a time. Maintain the same beans, grind size, water temperature, ratio, and brew time while experimenting. CUP-TIMER helps you accurately reproduce time and water amounts.
TIPS
01
Use fresh beans. Best within 2-4 weeks after roasting. Store beans in an airtight container.
02
Water quality matters too. Avoid very hard or soft water, and use filtered water if possible.
03
Clean your dripper and server after each brew. Coffee oils can build up and alter taste.
04
Repeat the same recipe at least 3-4 times. Once consistency develops, adjust variables to precisely understand each one's impact.
05
Observe the coffee bed during brewing. Check if extraction is even and if one side drains faster.
06
Don't rush. Pour over requires leisure and focus. Enjoy this time as a meditative moment to calm your mind.
Put what you've learned into practice with the timer.
Start Timer