Pour-Over Coffee Station: Setup and a Simple Recipe

By the Niftelo team · Published October 29, 2026

A white gooseneck kettle pouring water into a pour-over dripper on a glass carafe, with two white cups on a marble counter — Styled scene (AI-generated image).

Pour-over is the slow-morning way to make coffee: a kettle, a cone, a filter and a few quiet minutes. It needs very little counter space, and with a scale and a simple recipe it is easy to make the same good cup every day.

The equipment

A dripper (cone or flat-bottom) in ceramic, glass, metal or plastic, with matching paper filters.
A gooseneck kettle. The thin spout lets you pour slowly and evenly. Temperature control is a bonus.
A kitchen scale with a timer. Weighing coffee and water is the biggest step towards consistency.
A burr grinder, for an even grind just before brewing.
A carafe or a mug to brew into.

A simple recipe (one large mug)

Heat water to about 195–205°F (90–96°C). Without a thermometer, let boiling water rest for about 30 seconds.
Weigh 20 g of coffee and grind it medium-fine, a little finer than for a drip machine.
Rinse the paper filter with hot water to remove paper taste and warm the dripper, then discard that water.
Bloom: add the coffee, start the timer and pour about 40–50 g of water to wet all the grounds. Wait 30–45 seconds while it bubbles.
Pour the rest slowly in circles, up to a total of 320 g of water. That is a 1:16 ratio.
Let it drain. Total time is usually around 3 to 4 minutes.

Ratios between about 1:15 (stronger) and 1:17 (lighter) are common. If the coffee tastes bitter or the water drains very slowly, grind coarser; if it tastes sour or thin and drains fast, grind finer.

Laying out the station

Work left to right (or right to left if that suits your hand): grinder, scale with dripper and carafe, kettle. Keep the beans and filters within reach on a shelf above or in a drawer below. A tray under the scale and dripper catches drips and stray grounds.

Keeping it clean

Throw out the filter and grounds right after brewing (grounds are good in compost).
Rinse the dripper and carafe daily; wash with soap regularly to remove coffee oils.
Brush out the grinder every week or two.
Descale the kettle as the maker recommends, more often with hard water.

Why weigh? Scoops vary with grind size and bean density. A scale removes the guesswork, so when a cup is perfect you can repeat it tomorrow.

More on equipment: coffee station essentials.