The Brew Blog

The best pour-over for a beginner isn't the one with the highest ceiling. It's the one that gives you a great cup with the smallest chance of going badly wrong. Two brewers fit that description, and the V60 is not one of them.

Most pour-over advice assumes you're brewing alone. Doubling the recipe usually tastes worse than expected, because not every dripper scales. Here's which brewers handle two cups gracefully, the ratio maths, and when to brew two singles instead.

Yes, you can brew pour-over without a scale. People did it for decades. But it costs you something, and the trade-off only makes sense in specific situations. Here are the volume measurements that work, and why a $15 scale eventually pays for itself.

Pour-over versus French press gets debated like a matter of taste. It isn't, really — it's a question of filtration. Once you understand what paper traps that metal doesn't, the choice between these two brewers becomes a lot clearer, and a lot less personal.

Channeling is one of the most common causes of bad espresso and inconsistent pour-over. Here's what it is, how to spot it, and exactly how to fix it.

Fast pour over drawdown means weak, sour coffee. Five real causes — grind, dose, filter, stale beans, pour technique — and the exact fix for each.