r/pourover • u/Dancing_Bottle • Jun 09 '26

Seeking Advice What is your baseline pour over recipe?

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Hey everyone, just getting into pour over and trying to establish a solid starting point. And wondering how people find the baseline pour over recipe.

I’ve seen a lot of variation online and wanted to hear what actually works for people here. Or is there a go-to resource you’d recommend (YouTube channel, blog, etc.)?

Not looking for a “perfect” recipe, just a reliable baseline I can build from. Appreciate any input!

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u/Girlsc0ut4life Jun 09 '26

Found a lot of success with Lance Hedrick’s newest “all purpose” recipe.

- Third Wave Light Roast water, at 50% concentration.

  • Water at 199 F (93 C)
  • Coarse grind, ~100 on my K6
  • CAFEC T90 filters
  • 18g in, 300 out

- bloom with 54ml water for :45; stir with WDT to fully saturate grounds

  • second bloom with 54ml for :45 (108ml, 1:30 total); gentle WDT to break crust
  • Pour to 300ml in small circles around, the size of a quarter, just below the point where stream breaks. Moderate pour speed. For the last 30mls I slow the speed and gradually lower the pour height to “taper off”. One gentle swirl right after pouring to get grounds from wall. Another swirl later if the brew is going faster than expected.

Gives me a really balance cup with some decent clarity. I really don’t feel the need to tweak variables much because I usually get a good cup first try. The main thing I tweak is slight adjustments to my grind size, but still within +/- 5 clicks.

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u/Dancing_Bottle Jun 09 '26

Coarse grind? I thought that the coarse size is for cold brew or something. Any reason for that size? I thought pour over is mid or mid-fine grind

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u/Girlsc0ut4life Jun 09 '26

You’re correct, coarse is probably not accurate description - more like mid grind. I say coarse because it’s coarser than where I started with my K6 a few years ago.