1. Using the Wrong Grind Size
One of the most common mistakes people make with pour over coffee is using the wrong grind size. It might not seem like a big deal, but grind size plays a huge role in how your coffee tastes. If your grind is too fine or too coarse, it can throw off the entire brew.
Why Grind Size Matters
Pour over coffee relies on gravity and timing. Water needs to pass through the coffee grounds at just the right pace to extract all the good flavors without pulling out bitterness or sourness. The grind size affects how fast or slow that water moves through the grounds.
Grind Size vs. Extraction
Heres a simple way to understand how grind size affects your coffee:
| Grind Size | Brew Time | Flavor Outcome |
|---|---|---|
| Too Fine (like espresso) | Slow / Over-extracted | Bitter, harsh flavors |
| Too Coarse (like French press) | Fast / Under-extracted | Sour, weak taste |
| Just Right (medium-fine) | Balanced flow rate | Smooth, rich flavor |
Finding the Right Consistency
For most pour over brewers like the Hario V60 or Chemex, a medium-fine grind—similar to table salt—is a great starting point. If your coffee tastes too bitter, try going a bit coarser. If it’s too sour or watery, try a finer grind.
Quick Tip:
If youre using pre-ground coffee from the store labeled “drip,” it might be too coarse for pour over. A burr grinder at home lets you dial in your perfect grind size every time.
Taking a few extra seconds to get your grind size right can seriously upgrade your morning cup.
2. Pouring Too Fast or Too Slow
Your pouring speed has a big impact on how your coffee tastes. Pour too fast, and you might under-extract your grounds, leading to a weak, sour brew. Pour too slow, and you risk over-extraction, which can make your coffee taste bitter or overly strong. Finding the right pace is key to making a well-balanced cup.
Why Pouring Speed Matters
The pour-over method is all about control. Unlike automatic machines, youre in charge of how much water hits the coffee and how fast it flows through the grounds. This means your pouring technique directly affects extraction — the process that pulls flavor from the coffee beans.
Common Issues with Pouring Speed
| Pouring Style | What Happens | Taste Result |
|---|---|---|
| Too Fast | Coffee grounds don’t have enough contact time with water | Sour, watery, or weak flavor |
| Too Slow | Coffee sits too long in contact with water | Bitter, harsh, or overly strong taste |
How to Master a Steady, Even Pour
- Use a gooseneck kettle: This gives you better control over the flow rate and direction of the water.
- Aim for consistency: A good rule of thumb is to pour in slow circles, starting from the center and moving outward without touching the filter edges.
- Pace yourself: Try to finish your pour in about 2.5 to 3.5 minutes total (including bloom time). This range helps ensure balanced extraction.
- Watch your bed height: Keep the water level consistent above the coffee bed without flooding or drying it out completely during pours.
Troubleshooting Tip
If your brew tastes off, try timing your pour and adjusting your speed slightly. Small changes can make a big difference in flavor.
3. Incorrect Water Temperature
One of the most common mistakes people make with pour over coffee is using water at the wrong temperature. It might not seem like a big deal, but even a few degrees too hot or too cold can make a noticeable difference in your brew.
Why Water Temperature Matters
The ideal water temperature for brewing pour over coffee is between 195°F and 205°F (90°C to 96°C). This range allows for optimal extraction — pulling out the right flavors from your coffee grounds without overdoing it or falling short.
What Happens If the Water Is Too Hot?
If your water is hotter than 205°F, it can over-extract the coffee. That means it pulls out too many of the bitter compounds, resulting in a harsh or burnt taste. Its like cooking something on high heat for too long — you lose the subtle flavors and end up with something unpleasant.
What Happens If the Water Is Too Cool?
On the flip side, if your water is below 195°F, you risk under-extraction. This leads to a weak, sour cup that lacks body and depth because not enough of the coffees soluble compounds are being drawn out.
Finding the Sweet Spot
You don’t need a fancy thermometer to get this right every time, but it helps. A good rule of thumb: after boiling your water, let it sit for about 30 to 45 seconds before pouring. This usually brings it down into that perfect 195°F–205°F range.
Temperature Impact Summary
| Water Temperature | Effect on Coffee | Taste Result |
|---|---|---|
| Above 205°F | Over-extraction | Bitter, burnt flavors |
| 195°F – 205°F | Ideal extraction | Balanced and flavorful |
| Below 195°F | Under-extraction | Sour, weak taste |
Pro Tip:
If youre using an electric kettle with temperature control, set it directly within the ideal range. If not, just boil your water and wait half a minute before pouring — youll be surprised how much better your coffee tastes when the temperature is just right.
4. Skipping the Bloom Phase
One of the most common mistakes people make when brewing pour over coffee is skipping the bloom phase. If you’ve ever poured hot water over your grounds and watched bubbles rise to the top, that’s blooming in action. This short step might seem skippable, but it actually plays a big role in how your coffee tastes.
What Is Blooming?
Blooming is the process of pouring a small amount of hot water over freshly ground coffee to let it “bloom” before continuing with the full pour. During this time, carbon dioxide (CO₂) trapped in the beans during roasting is released. If you skip blooming, that gas can repel water during brewing, leading to uneven extraction and a flat-tasting cup.
Why It Matters
Letting your coffee bloom helps:
- Release CO₂: Prevents gas from pushing water away from coffee grounds.
- Even Extraction: Ensures water saturates all grounds evenly for balanced flavor.
- Enhance Flavor: Reduces sour or bitter notes caused by uneven brewing.
How to Bloom Properly
The bloom phase only takes about 30 to 45 seconds but makes a noticeable difference. Here’s how to do it right:
| Step | Description |
|---|---|
| 1. Measure Water | Use about twice the weight of your coffee dose (e.g., for 20g of coffee, use ~40g of water). |
| 2. Pour Slowly | Start from the center and move outward in circles to wet all grounds evenly. |
| 3. Wait | Let it sit for 30-45 seconds to allow full degassing before continuing your pour. |
Pro Tip:
If your coffee doesn’t bubble much during blooming, it might be stale. Freshly roasted beans tend to release more CO₂ and have a more active bloom.
Troubleshooting Bloom Issues
- No bubbles? Your coffee may be old or over-roasted.
- Bitter taste after skipping bloom? Try incorporating this step—you’ll likely notice smoother flavor.
The next time you brew pour over, don’t rush through or forget the bloom phase. That extra half-minute can elevate your cup from average to amazing.
5. Using Poor-Quality or Stale Coffee Beans
Even if your pour over technique is spot-on, using low-quality or stale beans can ruin the final cup. Freshness and bean quality play a huge role in flavor, aroma, and overall experience. Let’s break down why this matters and how to make sure youre using the best beans possible.
Why Bean Freshness Matters
Coffee starts to lose its flavor shortly after roasting. As beans age, they release carbon dioxide and oxidize, which flattens their taste profile. Stale coffee often tastes dull, bitter, or even sour—definitely not what you want from a pour over.
Signs Your Coffee Beans Might Be Stale
- No roast date on the bag
- Beans have been open for more than 3-4 weeks
- Lack of aroma when you grind them
- Flat or muted flavor in your cup
How to Choose High-Quality Beans
When it comes to sourcing coffee, here are some quick tips to help you choose like a pro:
| What to Look For | Why It Matters |
|---|---|
| Roast Date | Freshly roasted beans (within 2 weeks) give the best flavor. |
| Whole Beans Only | Pre-ground coffee loses freshness quickly—grind just before brewing. |
| Specialty Grade | Look for beans rated by specialty coffee standards for better quality. |
| Single Origin or Blend Info | This shows transparency and helps you understand flavor profiles. |
Storage Tips to Keep Beans Fresh Longer
You’ve picked great beans—now protect them! Here’s how:
- Avoid air, light, heat, and moisture: Store beans in an airtight container in a cool, dark place.
- No fridge or freezer: Moisture from temperature changes can damage beans.
- Use within a month: Try to finish opened bags within four weeks of roasting for optimal flavor.
The Bottom Line?
Your pour over is only as good as the beans you use. Investing in high-quality, fresh coffee will instantly level up your brews—no fancy gear required.
