Your first cone pour over

15 g coffee, 240 g water, a bloom and two gentle pours. Done in about 3 minutes.

⏱️ 8 minA little practice

Starting recipe

15 g coffee + 240 g water at 93 °C (199 °F), total brew time 2:30–4:00.

Grind: Medium-fine, like table salt

Heat the water
Boil the water and let it rest for about 30 seconds off the boil, which lands near 93 °C. While it rests, grind 15 g of coffee to about the size of table salt.
Rinse the filter
Fold the paper filter along its seam, put it in the cone and set the cone on your mug. Pour hot water through it to rinse the paper taste away and warm everything up. Throw out the rinse water.
Mind your fingers: the cone and mug get hot.
Add coffee and zero the scale
Pour the grounds into the filter and give the cone a gentle shake so the bed is flat. Put everything on the scale and tare it to zero.
Bloom
Start the timer and pour about 45 g of water, enough to wet all the grounds. Give the cone a gentle swirl. Watch it puff up and bubble: that's gas escaping. Wait.
40 s
First main pour
Pour slowly in small circles from the center outward, avoiding the paper edge, until the scale reads 150 g. Aim to finish by about 1:15.
Second pour
When the water level drops a little, pour again in slow circles up to 240 g. Aim to finish by about 1:45. Give the cone one gentle swirl to flatten the bed.
Let it drain
Let the water drain through. Drawdown should finish between 2:30 and 4:00 on your timer. Note the time: it's your best clue for the next brew.
1:30
Taste and adjust
Remove the cone, swirl the mug and let it cool a minute: flavors open up as it cools. Sour or thin? Grind a bit finer. Bitter or dry? Grind a bit coarser.

Skipping the scale and guessing the water: small changes in ratio change the taste a lot.
Pouring onto the paper walls, so water runs around the coffee instead of through it.
Pouring too fast and flooding the cone to the brim.
Using pre-ground coffee from weeks ago: it tastes flat whatever you do.
Changing grind and pour style at the same time.

If it…	Try this
Sour, sharp or thin	Grind a little finer. The water will take longer to pass through and pull out more sweetness.
Bitter, dry or harsh	Grind a little coarser so the water flows faster and extracts less.
Weak or watery	Use a little more coffee with the same water, for example 16 g instead of 15 g.
Too strong or heavy	Use a little less coffee with the same water, for example 14 g instead of 15 g.
Drains too fast (under 2:30)	Grind finer, and pour a bit more slowly.
Drains too slow or stalls (over 4:00)	Grind coarser. Swirl gently instead of stirring hard, which pushes fines into the filter.

Bloom: The first small pour that just wets the grounds. Fresh coffee puffs up and releases gas, which helps the rest of the water extract evenly.
Ratio: Water weight divided by coffee weight. 1:16 means 15 g of coffee to 240 g of water.
Extraction: How much flavor the water pulls from the grounds. Under-extracted tastes sour and thin; over-extracted tastes bitter and dry.
Drawdown: The last stage, when you've stopped pouring and the water drains through the coffee bed. It tells you how fine your grind is.
Bed: The layer of grounds in the filter. A flat bed after drawdown means the water flowed evenly.
Pulse pour: Pouring in several small portions with short pauses, instead of one long continuous pour.
Gooseneck kettle: A kettle with a thin curved spout that gives you a slow, precise stream. Helpful, but a normal kettle poured carefully works too.
Fines: Tiny dust-like particles from grinding. Lots of them can clog the filter and slow the drawdown.