Choosing the Right Pour Over Brewer
Pour over brewers in this collection span manual drippers and electric precision machines. Here's how each one differs:
Hario V60: The benchmark manual pour over dripper. Conical in shape with a large single drain hole and spiral ridges, the V60 gives you maximum control over flow rate and extraction. It produces a wonderfully clean, nuanced cup that rewards technique and careful attention to grind, water temperature and pour speed. Available in ceramic — the recommended material for thermal stability during brewing.
Chemex 6-Cup Wood Neck: An all-in-one brewer and server that's as much a design object as a coffee maker. The Chemex uses its own thicker proprietary filters which remove more oils and fines than standard papers, producing an exceptionally clean, sediment-free cup. Ideal for brewing 3–6 cups at once and serving directly at the table. The Able KONE reusable metal filter is a great eco-friendly alternative for Chemex owners who prefer a fuller-bodied, unfiltered cup.
Brewista Tornado Glass Coffee Dripper: A distinctive spiral-ribbed glass dripper that creates a controlled turbulence during brewing, promoting even saturation and consistent extraction. A strong choice for enthusiasts who want something different from the V60 while still delivering excellent pour over quality.
Fellow Aiden Precision Coffee Maker: The automated pour over option — SCA Certified, fully programmable for temperature, bloom time and flow rate, with app connectivity. For those who want the clarity and quality of pour over brewing without the hands-on technique. Currently up to 18% off.
Bonavita Connoisseur 8-Cup One-Touch: The simplest electric option — one button, consistent temperature, pre-infusion built in. Produces up to 8 cups of excellent filter coffee without any manual pouring. Ideal for households where multiple cups are brewed daily.
Complete your pour over setup with a gooseneck kettle, brew scale, filter papers and a quality filter grinder. For a hybrid approach that switches between pour over and immersion, take a look at the Hario Switch V60.
Frequently Asked Questions
What is pour over coffee and how does it work?
Pour over is a manual filter brewing method where hot water is poured steadily over ground coffee held in a filter above a cup or server. As water flows through the grounds and the filter, it extracts flavour and drains into the vessel below. The brewer controls the flow rate — a finer grind or slower pour slows drainage and increases extraction; a coarser grind or faster pour speeds it up. This gives you precise control over the strength and character of the cup. Pour over is widely used in specialty coffee for its ability to produce a clean, bright, well-defined brew that clearly expresses the origin and roast profile of quality beans.
What is the difference between a Hario V60 and a Chemex?
Both are pour over brewers, but they produce noticeably different cups. The Hario V60 uses standard cone filters and a large open drain hole, giving you fast, responsive control over flow rate and producing a clean, expressive cup with brightness and clarity. The Chemex uses its own thicker bonded paper filters, which remove more oils and fines from the brew — the result is an exceptionally clean, almost tea-like cup with very little bitterness. The Chemex also doubles as a server and brews larger volumes (up to 6 cups), whereas the V60 is better suited to single or double cup brewing. The V60 has a steeper learning curve; the Chemex is slightly more forgiving due to its slower, more controlled drainage.
Do I need a gooseneck kettle for pour over?
Yes — for manual pour over brewing, a gooseneck kettle is strongly recommended. The long, narrow curved spout gives you precise control over where you pour and how fast water flows onto the coffee bed. This matters because even, controlled saturation of the grounds is one of the most important factors in consistent extraction. A standard kettle pours too fast and too broadly, making it very difficult to achieve the even wetting that good pour over requires. We stock a range of gooseneck kettles including temperature-controlled options — ideal for hitting the 90–96°C brew temperature range recommended for most pour over recipes.
What grind size should I use for pour over?
Pour over generally requires a medium to medium-fine grind — finer than cafetière but coarser than espresso. The exact setting depends on your dripper, your beans and your recipe. As a starting point for a V60, aim for a grind similar to coarse sea salt, then adjust based on your brew time: if the water drains too quickly and the coffee tastes thin or sour, grind finer; if it drains too slowly and the coffee tastes bitter, grind coarser. A dedicated filter grinder with consistent burrs will give you the precision needed to dial in pour over effectively.
Is a brew scale necessary for pour over coffee?
For consistent, repeatable results, yes — a brew scale is one of the most valuable tools for pour over. Measuring your coffee dose and water volume by weight (rather than scoops or eye) allows you to follow a recipe precisely and identify exactly what to adjust when the taste is off. Many pour over recipes also call for specific pour intervals timed to the second, which a scale with a built-in timer makes easy. We stock a range of compact coffee brewing scales that sit neatly under a V60 or Chemex during brewing.
