I'm Olle, a software engineer by day and pour over nerd every morning. I got tired of googling the same ratios and scrolling through life stories to find a brew time. So I made this.
No fluff. Just how to make a really good cup of coffee with a cone and some hot water.
Why I switched to pour over
I used to drink drip machine coffee and thought it was fine. Then a friend handed me a V60 cup and I realized I'd been drinking hot brown water for years. Here's what sold me:
You're the barista
Water temp, grind size, pour speed. You pick all of it. It's like cooking vs. microwaving. Same ingredients, completely different result.
It actually tastes like something
Ethiopian beans that taste like blueberries. Guatemalan coffee that's basically chocolate. You don't get that from a Keurig.
Cheaper than my cafe habit
My whole setup cost about the same as two weeks of oat milk lattes. Filters are like 2 cents each. Do the math.
Gear
You need four things. That's it. I've tried a lot of stuff over the years and these are the ones I actually kept using.
Dripper
Hario V60 02 Ceramic
This is what I use every morning. The ceramic stays hot, the ribs let air escape so it drains evenly. It's $25 and basically indestructible.
Kalita Wave 185
Flat bottom, three small holes. Way more forgiving if your pour technique is still shaky. I recommend this one to friends who are just starting out.
Grinder
This matters more than the dripper. Seriously. A $200 dripper with a blade grinder will taste worse than a $5 plastic V60 with a decent burr grinder.
Wilfa Svart Aroma
I've used mine every single day for 10 years and it's still going strong. Consistent grind, dead simple to use, and it looks good on the counter. This is the one I recommend to everyone.
Timemore C2 Hand Grinder
If you want to spend less, a hand grinder is the way. Steel burrs, surprisingly even grind. You'll spend about 30 seconds grinding a dose.
Kettle
Brewista Artisan Kettle
This is my kettle. Variable temp, gooseneck spout, holds temperature well. It's not the prettiest on the market but it just works, and that's what I care about at 6am.
Fellow Stagg EKG
The one everyone puts on Instagram. Genuinely great pour control and it looks beautiful. Costs more than the Brewista for essentially the same job, but if aesthetics matter to you, go for it.
Scale
Wacaco Exagram Pro
Just got this one and it's really nice. Thin, responsive, built-in timer, and it fits under a V60 without hanging off the edge. My new daily scale.
Literally any kitchen scale
If it reads 0.1g, it works. I used a cheap Amazon scale for ages before upgrading. Pair with your phone timer. No shame.
How I brew (step by step)
This is my daily V60 recipe. Nothing fancy, just solid coffee every time. The whole thing takes about 4 minutes including setup.
Boil water
~2 minTarget 93°C (200°F). No thermometer? Just boil it and wait 30 seconds. Close enough.
Grind
~30 secWeigh out 15g, grind medium-fine. Think table salt. If you're using a Timemore C2, that's about 14–16 clicks.
Rinse the filter
Stick the filter in the dripper, pour hot water through it. This gets rid of the papery taste and warms everything up. Dump the rinse water.
Bloom
0:00–0:45Dump in the grounds, start your timer, pour ~40g of water in a slow spiral. The bed will puff up and bubble as CO₂ escapes. Fresh coffee blooms more. Wait until 0:45.
Main pour
0:45–1:30Pour in slow circles from the center out. Don't hit the paper walls. Bring it up to ~150g. Take your time, a thin steady stream beats a fast splash.
Top up
1:30–2:00Same circles, bring it to 250g total. You're done pouring.
Wait
2:00–3:00Let it drain. Should finish somewhere around 2:30–3:00. If it gushes through in 90 seconds, grind finer. If it's still dripping at 4 minutes, grind coarser. That's the whole game.
Other recipes I like
Once you've got the basic one dialed in, mess around with these.
My daily driver
Start hereHoffmann method
Need-to-wake-up
Iced (summer savior)
Hot weatherWhen it tastes bad
It happens. Here's the cheat sheet I taped to my kitchen wall when I started.
| What's wrong | Probably because | Try this |
|---|---|---|
| Sour, sharp, tea-like | Under-extracted | Grind finer or use hotter water |
| Bitter, ashy, harsh | Over-extracted | Grind coarser or use cooler water |
| Drains in under 2 min | Too coarse | Grind finer |
| Still dripping after 4 min | Too fine, or fines clogging | Grind coarser. If it keeps happening, your grinder might be producing too many fines |
| Muddy, gritty, sludgy | Blade grinder or torn filter | Switch to a burr grinder. Check your filter isn't ripped |
| Tastes different every day | You're eyeballing it | Use a scale. Seriously. This one fix changed everything for me |
On beans
Your gear doesn't matter if the beans are stale. I learned this the hard way after buying a kilo of pre-ground supermarket coffee.
Not a "best by" date, an actual roast date. Coffee peaks around 1 to 4 weeks after roasting. No roast date on the bag? That's a red flag. They're hiding something (it's staleness).
Dark roast in a pour over mostly tastes like... dark roast. The whole point of this method is tasting what makes a coffee unique. Lighter roasts let that come through.
Blends are fine, but single origins are where it gets interesting. My first "whoa" moment was an Ethiopian Yirgacheffe that genuinely tasted like blueberries. I thought people were making that up. They weren't.
Ground coffee goes stale in like 15 minutes. I know that sounds dramatic but do a side-by-side sometime. Pre-ground vs. fresh ground from the same bag. Night and day.
That's basically it
I write about coffee (and other stuff) on my blog. Gear reviews, weird experiments, the occasional recipe that actually works.