Coffee Recipes - Pourover | The Poop Coffee


Quick Guide

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Ratio: 1 : 16

Coffee 15g

Water 240g

Temperature 94°C | 201°F

Brew Time: 3mins

V60 pour-over kopi luwak brewing setup featuring The Poop Coffee pouches, a steaming cup of rich, aromatic coffee in a transparent glass atop a digital scale reading 245mL, surrounded by brewing guides, a gooseneck kettle, a glass vessel with V60 cone, and a matte ceramic mug with The Poop Coffee logo—set on a warm-toned kitchen bench.
V60 pour-over kopi luwak brewing setup featuring The Poop Coffee pouches and brewing tools on a warm kitchen bench.

Preparation

Discovering the Pourover Flavour Profile

Brewing coffee with a pourover is all about unlocking a clean, nuanced cup.
This method is known for its ability to highlight the unique characteristics of each coffee bean, bringing out delicate flavours that might be masked by other brewing techniques.

Brewing as a pourover you can expect:

  • Clarity: The paper filter and precise pouring technique give you a cup that's free from sediment, allowing each flavour note to stand out.
  • Brightness: The pourover often emphasizes fruity and floral notes, so if your coffee beans have hints of berries, citrus, or flowers, you'll notice them more.
  • Balanced Sweetness: This brewing style tends to smooth out acidity, making for a balanced cup where sweetness and light acidity shine without overpowering.

The pourover 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 can subtly shift the taste, making this method a fun, versatile way to experiment with different flavour profiles.

Ready to get started? Follow our simple, beginner-friendly recipe below to bring out the best in your coffee beans!

Equipment

  • V60 Cone: The signature cone shape with a single large hole at the bottom.
  • V60 Filter: V-shaped filter paper designed for even water flow.
  • Scale: Accurate to 0.1g, to measure coffee and water precisely.
  • Kettle: Preferably a gooseneck kettle for controlled pouring.
  • Thermometer: To keep water temperature steady at 94°C (201°F)
The Poop Coffee's premium kopi luwak pour-over brewing setup arranged on a kitchen bench including coffee pouches, scales, kettle, V60 cone and filter papers.
The Poop Coffee's premium kopi luwak pour-over brewing setup arranged on a kitchen bench with all essential equipment.

Ingredients

  • Coffee: 15g, medium grind. Aim for the consistency of sand to allow balanced extraction.
  • Water: 240ml at 94°C, using a 1:16 coffee-to-water ratio. (Adjust ratio if you prefer stronger or lighter coffee.)

Recipe

Suggested Brew

15g medium coffee grounds 240ml water @ 94°C

Start with this simple method to get familiar with the V60 process.

This method is perfect for those just getting started with a V60. Simply follow each step, and you'll be sipping a smooth, delicious cup in no time!

Step 1: Measure and Heat

  • Coffee: Weigh out 15g of medium-ground coffee (similar to the texture of sand).
  • Water: Heat 240ml of water to about 94°C.
15 grams of kopi luwak whole coffee beans inside a transparent glass cup placed on digital scales—part of The Poop Coffee's precise pour-over brewing setup.
15g of premium kopi luwak coffee beans from The Poop Coffee, pre-measured for a perfect pour-over brew.
Kettle showing digital temperature 94°C beside The Poop Coffee ceramic cup – perfect setup for brewing premium kopi luwak coffee with precise temperature control.
Gooseneck kettle heated to 94°C, ideal for extracting the best flavour from kopi luwak.

Step 2: Prepare the Filter

  • Place the V60 paper filter in the cone and rinse it with hot water to eliminate paper taste and preheat your equipment.
  • Discard the rinse water.
A steady hand prepares the V60 pourover setup, holding the pre-rinsed, damp filter paper above the scale — The Poop Coffee's kopi luwak pouches rest nearby, hinting at the rich brew to come. In the background, a transparent cup and ceramic mug with logo await the first pour as the kettle stands ready.
Pre-rinsing the filter paper to eliminate any papery taste — a clean start to a clean brew.

Step 3: Add Coffee Grounds

  • Add your 15g of coffee to the filter, gently shake to level the bed.
Overhead view of The Poop Coffee V60 pourover setup just before brewing begins. Two kopi luwak coffee pouches sit at the front left, while 15 grams of dry coffee grounds rest in a paper filter inside the V60 cone. The digital scale confirms the dose with '15' displayed. To the right, the brewing guides offer direction, and a ceramic cup featuring The Poop Coffee logo adds a branded touch behind the setup.
Weighing 15g of kopi luwak grounds for a precise V60 brew. Accuracy meets ritual.

Step 4: Bloom

  • Pour 30ml of hot water evenly over the grounds to saturate.
  • Let it bloom for 30 seconds to release trapped gases.
An overhead view captures the start of the bloom pour — 30mL of hot water just released onto freshly ground kopi luwak coffee in a V60 cone. The Poop Coffee's signature pouches sit to the left, while the brewing guide gently fades into the background. The scale reads 30, and the kettle behind still displays a steady 94°C, promising precision in every drop.
Bloom phase begins: 30g of water at 94°C awakens the kopi luwak grounds.

Step 5: First Pour

  • Slowly pour 110ml water in a circular motion
Kopi luwak coffee brewing in progress—an overhead shot of the second V60 pour after the bloom. The digital scale reads 111mL as hot water saturates the grounds in a paper filter atop a transparent vessel. Two The Poop Coffee kopi luwak pouches rest gently out of focus nearby, evoking the earthy aroma and precision of pour-over brewing.
Pouring water in a slow, circular motion for an even extraction during the V60 pourover brew.

Step 6: Second Pour

  • Slowly pour 100ml water in a circular motion
Final pour of kopi luwak coffee using the V60 method—an overhead view of hot water flowing from a kettle onto rich, wet grounds. A digital scale displays 100 beneath a transparent vessel and paper filter, while two premium The Poop Coffee kopi luwak pouches sit nearby. A softly blurred timer in the background marks the 1-minute brew stage, capturing the ritual and aroma of specialty coffee.
Final pour of 100ml hot water, saturating kopi luwak grounds evenly in the V60 cone.

Step 7: Serve and Enjoy

Side profile of a V60 pour-over setup on a kitchen bench, showcasing a clear vessel filled with dark, glistening kopi luwak coffee resting on a digital scale. Steam rises gently as the last drops fall from the white paper filter nestled in the V60 cone above—evoking the aroma of caramelised sweetness and roasted earth.
Final moments of brewing—kopi luwak dripping into the carafe as steam rises from a rich, dark pour.
  • Remove the V60 and discard grounds.
  • Pour your freshly brewed kopi luwak into your favourite cup and enjoy!

Troubleshooting

  • Too Bitter: If your coffee tastes bitter, try using slightly cooler water or reducing the steep time.
  • Too Weak: For a stronger flavour, increase the coffee dose slightly, or use a finer grind.
  • Too Gritty: If you notice sediment, consider using a paper filter instead of a metal one, or grind the coffee slightly coarser.