Coffee Recipes - Pourover | The Poop Coffee

Pour Over (V60)

A clean, bright, nuanced cup that highlights every note

Ready to perfect your technique? Book a brewing session with our coffee experts.

1:16Coffee to water
15gMedium grind
240gWater
94°C201°F temperature
3 minBrew time
V60 pour-over Kopi Luwak setup with The Poop Coffee pouches, a steaming glass of coffee on a scale, gooseneck kettle and V60 cone on a kitchen bench.
A finished V60 pour-over with the full The Poop Coffee setup.

Discovering the pour-over flavour profile

Brewing with a pour-over is all about unlocking a clean, nuanced cup. This method highlights the unique character of each bean, bringing out delicate flavours that other techniques can mask.

Brewing as a pour-over, you can expect:

Clarity

The paper filter and precise pouring give you a cup free from sediment, so each note stands out.

Brightness

Pour-over emphasizes fruity and floral notes, so hints of berry, citrus, or flowers come through.

Balanced sweetness

It smooths out acidity for a balanced cup where sweetness and light acidity shine.

The pour-over is ideal if you want to explore the complexity of single-origin beans or enjoy a bright, refreshing cup. Each adjustment to your pour and timing subtly shifts the taste, making it a fun, versatile way to experiment. Ready to get started? Follow our beginner-friendly recipe below.

Equipment

  • V60 Cone — the signature cone with a single large hole at the bottom
  • V60 Filter — V-shaped filter paper for even water flow
  • Scale — accurate to 0.1g for precise coffee and water
  • Kettle — preferably a gooseneck for controlled pouring
  • Thermometer — to hold water steady at 94°C (201°F)

Ingredients

  • Coffee — 15g, medium grind (consistency of sand) for balanced extraction
  • Water — 240ml at 94°C, a 1:16 ratio (adjust for stronger or lighter)
The Poop Coffee Kopi Luwak pour-over setup on a kitchen bench: pouches, scales, kettle, V60 cone and filter papers.
All the essential pour-over equipment, laid out and ready.

Suggested brew

15g medium grounds, 240ml water at 94°C. Start here to get familiar with the V60 process. Follow each step and you'll be sipping a smooth, delicious cup in no time.

Step-by-step instructions

1

Measure and heat

Weigh out 15g of medium-ground coffee (like the texture of sand), and heat 240ml of water to about 94°C.

15g of Kopi Luwak coffee in a glass cup on a digital scale, part of The Poop Coffee pour-over setup.
15g of coffee, pre-measured for a precise brew.
Gooseneck kettle reading 94°C beside a The Poop Coffee ceramic cup.
Kettle at 94°C, ideal for extracting the best flavour.
2

Prepare the filter

Place the V60 paper filter in the cone and rinse it with hot water to remove any paper taste and preheat your equipment. Discard the rinse water.

A hand holding the pre-rinsed, damp V60 filter paper above the scale, The Poop Coffee pouches nearby.
Pre-rinsing the filter for a clean start.
3

Add coffee grounds

Add your 15g of coffee to the filter and gently shake to level the bed.

Overhead view of 15g of dry coffee grounds in a V60 cone on a scale reading 15, with The Poop Coffee pouches and cup.
15g of grounds, levelled in the V60.
4

Bloom

Pour 30ml of hot water evenly over the grounds to saturate them, then let it bloom for 30 seconds to release trapped gases.

Overhead view of the bloom pour, 30ml of hot water on fresh grounds in a V60, scale reading 30, kettle at 94°C.
The bloom: 30ml of water awakens the grounds.
5

First pour

Slowly pour 110ml of water in a circular motion.

Overhead view of the second V60 pour, scale reading 111ml, water saturating the grounds.
Pouring in a slow, circular motion for even extraction.
6

Second pour

Slowly pour another 100ml of water in a circular motion.

Final V60 pour, hot water flowing onto wet grounds, scale reading 100, timer marking the 1-minute stage.
The final 100ml, saturating the grounds evenly.
7

Serve and enjoy

Once it has drained, remove the V60 and discard the grounds. Pour your freshly brewed Kopi Luwak into your favourite cup and enjoy.

Side view of a clear vessel filling with dark Kopi Luwak coffee on a scale, steam rising as the last drops fall from the V60.
The last drops dripping into the carafe.

Troubleshooting

Too bitter

Try slightly cooler water or reduce the brew time.

Too weak

Increase the coffee dose slightly, or use a finer grind.

Too gritty

Use a paper filter instead of metal, or grind a little coarser.

All brewing methods