Pour-over is precision brewing for one perfect cup. A gooseneck kettle (the thin stream is the control), a burr grinder (grind fresh, never pre-ground), a V60 dripper and paper filters, and a 0.1g scale. The recipe is the religion: 30g of coffee to 500g of water, bloom for 45 seconds, then slow circles to the weight. Repeatable, sublime.
Plans
Choose a plan that fits your needs and budget
Item List
4Kettle & Grinder
2 items
Dripper & Measure
2 itemsPlan Totals$237
Kettle & Grinder
2Dripper & Measure
2Total$237
FAQ
Common questions about this kit
Why a gooseneck kettle?
The thin, directed stream lets you pour slowly and exactly where you want — essential for an even extraction. A regular kettle dumps water and floods the grounds, channeling the brew and making it bitter or sour. The gooseneck is the single tool that defines pour-over.
Why a burr grinder over a blade?
Burr grinders produce uniform particles (even extraction); blade grinders produce a mix of dust and boulders (some over-extract bitter, some under-extract sour). Grind fresh for each cup — ground coffee loses its aromatics within an hour. A good burr grinder is the biggest quality lever in coffee.
What is the bloom?
The first pour — just enough to wet all the grounds (about 2x the coffee weight) — releases trapped CO2 from roasting and lets the rest of the water extract evenly. Wait 30 to 45 seconds until the bubbling slows, then continue. Skip the bloom and the gas channels the water and under-extracts.
What ratio and temp?
1:15 to 1:17 coffee-to-water by weight (about 30g coffee to 500g water) and water just off the boil (200-205F). Too hot and it is bitter; too cool and it is sour and weak. The scale and a kettle thermometer (or a temp-control kettle) make it repeatable — the whole point of pour-over.
User Reviews
5.0 / 5.0
Pour-over and my espresso share the burr-grinder-and-the-scale gospel — 30g to 500g is my 18g-in-36g-out, and the bloom is the preinfusion. Fresh-ground every cup is non-negotiable in both our religions, agreed.