Ceramic Pour Over Coffee Maker

The conical pour over coffee machine is the most widely used pour over dripper in the world, and the name describes the shape: a cone with a 60-degree angle. Three things define it. Steep cone walls funnel water toward the centre so the coffee bed stays deep. A single large opening at the tip means flow rate is set by how you pour, not by the dripper. And ribs down the inner wall hold the paper filter off the ceramic so air can escape. This one is ceramic, which holds heat far better than plastic.

Why it matters

• You control the flow: A single large hole at the tip means the dripper never becomes the bottleneck. Pour fast for a lighter cup, slow for a heavier one.
• Ribbed conical interior: Grooves down the inner wall keep the paper off the ceramic so air escapes and water drains freely, instead of the filter sealing to the side and stalling the brew.
• Stable brew temperature: Ceramic holds heat through the whole brew, which produces a sweet, even extraction rather than a thin, sour one. Rinse it with hot water first and it stays warm to the last drop.
• Clean, articulate cup: Paper filtration removes oils and fines, giving the clarity that shows off what a good single origin actually tastes like.
• Filters are everywhere: The 60 degree conical is the global standard, so 60-degree cone papers are cheap, easy to find and not locked to one brand.
• Two colours: Classic black or crisp white.

Specifications

How to use it

1. Sit the dripper on your mug or carafe and drop in a folded cone filter.
2. Rinse the filter with hot water to wash out papery taste and preheat the ceramic. Discard the water.
3. Add medium-ground coffee, about 15 g for 250 ml, and shake it level.
4. Pour about 45 g of water to wet all the grounds and let them bloom for 30 to 45 seconds.
5. Pour the rest in slow spirals from the centre outwards, never onto the paper.
6. Aim to finish draining between two and a half and three minutes, then swirl and drink.

Frequently asked questions

What does mean?

The V is the cone shape and 60 is the angle of the walls, 60 degrees. That geometry, combined with a single large hole at the tip and ribbed inner walls, is what defines a V60 and separates it from flat-bottom brewers.

Why is my pour over coffee brewing too fast or too slow?

Grind size is almost always the cause, because the large opening means the coffee bed itself controls the flow. Under two minutes and you are too coarse, so grind finer. Past four minutes and you are too fine, or pouring too aggressively onto the sides.

What size filter papers does a pour over coffee dripper need?

60-degree cone papers. Size 01 fits one to two cup drippers and size 02 fits one to four cup drippers. 

Is ceramic better than plastic for a pour over coffee dripper?

Ceramic holds heat much better, which keeps brew temperature steady and gives a sweeter, more even cup. Plastic is lighter, cheaper and unbreakable so it travels well, but temperature drops faster during the pour. Preheat a ceramic dripper and it comfortably outperforms plastic.

Conical or flat-bottom dripper - which should I choose?

A conical dripper gives more control and more clarity, but is less forgiving of a sloppy pour. Flat-bottom brewers even out mistakes and produce a rounder, more uniform cup. If you want to develop technique and taste the differences between coffees, start with a conical one.

How much coffee do I use in a pour over coffee maker?

A 1:16 ratio works well: about 15 g of coffee for 250 ml of water, or 22 g for 350 ml. Weigh both, because guessing the water is the most common reason a pour over tastes different every morning.