A field guide to pour-over coffee

Practical, chemistry-backed notes on everything that changes what ends up in your cup.

Water Paste the numbers off a bottled-water label and see whether that water pushes your brew toward more acidity, more body, or a flat cup — with a diagnosis, not just numbers.

Analyze a water

Grind settings Log the grinder, brand, and brew method behind a great cup — click count and all — and publish it so others can start from a dialed-in setting instead of guessing.

Log a grind setting

Recipes Step-by-step timelines for well-known pour-over recipes — Kasuya's 4:6, both of James Hoffmann's V60 techniques, Lance Hedrick's fast & turbulent method — plus a builder to publish your own, with a visual brew chart and per-phase water and timing.

Browse recipes

From the blog

The Invisible Ingredient: How Water Chemistry Makes or Breaks Your Coffee

You bought the specialty beans and dialled in the grind. But what about the other 98% of your cup?

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