Brewing Tea Using a Pour Over Coffee Maker

Quick answer

• Yes, you can brew tea using a pour over coffee maker, but with adjustments.
• Use a coarser grind for tea leaves than you would for coffee.
• Ensure your tea leaves are fresh for the best flavor.
• Pay attention to water temperature; boiling water can scorch delicate teas.
• A clean brewer is essential to avoid residual coffee flavors.
• Adjust steeping time based on the type of tea.

Who this is for

• Tea drinkers who own a pour over coffee maker and want to explore new brewing methods.
• Coffee enthusiasts looking for a versatile brewer that can handle more than just coffee.
• Anyone seeking a controlled and nuanced way to steep loose-leaf tea at home.

This guide is perfect for tea drinkers who already own a pour over coffee maker and are looking to expand their brewing horizons.

Bodum 34oz Pour Over Coffee Maker, High-Heat Borosilicate Glass with Reusable Stainless Steel Filter and Cork Grip - Made in Portugal

• Pour Over Coffee: Manual Pour Over Coffee Maker allows you to brew an excellent cup of Coffee in minutes
• Stainless steel: Includes a new and improved permanent, stainless steel mesh filter that helps extract your coffee's aromatic oils and subtle flavors instead of being absorbed by a paper filter
• Coffee Carafe: Made of durable, heat-resistant borosilicate glass with Cork Band detailing that is both functional and elegant; single wall
• Quick and Easy: Simply add coarse ground Coffee to filter, pour a small amount of water in a circular motion over ground Coffee until soaked then add the remaining water and let drip
• Servings: Pour Over Coffee Maker makes 8 cups of Coffee, 4 oz each; dishwasher safe

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What to check first

Brewer type and filter type

Your pour over coffee maker likely uses a cone or flat-bottom brewer with paper, metal, or cloth filters. For tea, paper filters are generally fine, but they can absorb some delicate tea aromas. Metal filters allow more oils and fine particles through, which can enhance certain tea flavors but may also lead to a slightly cloudier cup. Cloth filters offer a good balance. The key is ensuring the filter fits your brewer securely and doesn’t impart any unwanted taste.

While paper filters are generally fine for tea, if you prefer to avoid any absorption of delicate aromas, consider using a metal tea infuser that fits within your pour over brewer.

Reinmoson Tea Strainers for Loose Tea, Extra Fine Mesh Tea Infuser, 304 Stainless Steel & Updated Slim Threaded Lid, Loose Leaf Tea Steeper for Black Tea, Rooibos, etc

• Upgraded Micron Mesh: loose leaf tea steeper is Ideal to hold tea leaves, particles, or ground coffee. Compared to traditional tea strainer, our tea ball features 50% more ultra fine, half-sized holes for optimal tea flavor and minimal sediment leak. Ideal for rooibos, herbs, green tea, Chai, ground coffee, small tea leaves and etc.
• High-Quality Materials: Made of 304 food-grade stainless steel, tea ball infuser for loose tea is easier to be cleaned. Besides, loose tea steeper ensures no metallic taste on your tea or coffee and never rust for years of use. Money-saving and eco-friendly alternative to disposable tea bags and paper filters.
• Easy to Open and Close: With the design of thread top, the lids screw easily and are much more secure than the traditional twist lid, so the tea leaves will be held tightly and the lid never escapes during the process of brewing.
• Wide Application: tea steeper is not only for loose tea leaves but also a spice filter, infusing spices, herbs, and seasonings in soups, sauce, broths, and stews. Extended 4.3” chain with S-handle makes tea infusers can catch securely on any rim of mugs, cups, teapots, kettles, bottles, and pitchers.
• Package: Comes with 1.5” diameter and 2.2” high tea balls for loose tea and 1 saucer. The saucer is helpful for avoiding making a mess when you take out the loose leaf tea infusers after brewing.

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Water quality and temperature

Just like with coffee, the water you use significantly impacts the flavor of your tea. Filtered or spring water is ideal, as tap water can contain minerals or chlorine that interfere with the tea’s natural taste. Water temperature is crucial for tea. While coffee often benefits from near-boiling water, many teas, especially green and white teas, can become bitter if brewed with water that is too hot. Aim for temperatures between 160-185°F (71-85°C) for most teas, and closer to 195-205°F (90-96°C) for black teas.

Grind size and coffee freshness

While you won’t be grinding coffee beans for tea, the “grind” of your tea leaves is important. Loose-leaf tea is generally preferred over tea bags for pour over brewing, as it allows for better water circulation and flavor extraction. The size of the tea leaves will dictate how they interact with the water. Finer teas might clog the filter or over-extract quickly, while very coarse leaves might not steep effectively. Ensure your loose-leaf tea is fresh; old tea loses its aroma and flavor.

Coffee-to-water ratio

For tea, the concept of a “ratio” is less about grams of coffee to milliliters of water and more about the volume of tea leaves to the amount of water. A common starting point for loose-leaf tea is about 1-2 teaspoons of tea leaves per 8 oz of water. You may need to adjust this based on the type of tea and your personal preference for strength. Over-steeping or using too much tea can lead to a bitter or overwhelming brew.

Cleanliness/descale status

This is paramount when switching from coffee to tea. Residual coffee oils and grounds clinging to your brewer, filter holder, or carafe can impart a distinctly coffee-like flavor to your tea. Thoroughly wash all parts of your pour over setup with soap and water after each use, and consider a dedicated tea-only brewer if you are particularly sensitive to flavor cross-contamination. Regular descaling is also important, especially if you have hard water, as mineral buildup can affect water flow and temperature.

Step-by-step (brew workflow)

1. Heat your water. Fill your kettle with fresh, filtered water and heat it to the appropriate temperature for your chosen tea.

• What “good” looks like: Water is heated to the target temperature range (e.g., 175°F for green tea, 200°F for black tea).
• Common mistake: Using water that is too hot, which can scald delicate tea leaves. Use a thermometer or let boiling water sit for a minute or two to cool.

2. Prepare your brewer. Place your pour over brewer on top of your mug or carafe. Insert your chosen filter (paper, metal, or cloth).

• What “good” looks like: The filter is seated correctly and covers the opening of the brewer.
• Common mistake: Not rinsing a paper filter. This can remove any papery taste and pre-warm your brewer.

3. Rinse the filter (if applicable). If using a paper filter, rinse it thoroughly with hot water. Discard the rinse water.

• What “good” looks like: The filter is wet and warm, and the rinse water has been discarded.
• Common mistake: Forgetting this step, which can leave a papery taste in your tea.

4. Add tea leaves. Measure your loose-leaf tea and place it into the filter. A good starting point is 1-2 teaspoons per 8 oz of water.

• What “good” looks like: The tea leaves are evenly distributed in the filter.
• Common mistake: Using too much tea, which can lead to an overly strong and bitter brew. Start with less and add more in subsequent brews if needed.

5. Bloom the tea (optional but recommended). Gently pour just enough hot water over the tea leaves to saturate them. Let it sit for 30-60 seconds.

• What “good” looks like: The tea leaves visibly expand and release their aroma as they absorb water.
• Common mistake: Pouring too much water during the bloom, which can wash away delicate aromatics and cause uneven extraction.

6. Begin pouring. Start pouring the hot water over the tea leaves in a slow, steady, circular motion, starting from the center and moving outwards.

• What “good” looks like: The water is evenly saturating the tea leaves, and a steady stream of brewed tea is dripping into your vessel.
• Common mistake: Pouring too quickly or in a way that agitates the tea bed excessively, which can lead to bitterness.

7. Control the pour rate. Aim to keep the water level consistent in the brewer, avoiding letting the tea bed run dry or overflowing.

• What “good” looks like: A controlled flow of liquid, with the tea bed remaining submerged but not flooded.
• Common mistake: Pouring in bursts or stopping and starting too much, which disrupts the extraction process.

8. Steep for the correct time. Once you’ve poured all your water, allow the tea to steep for the recommended duration for its type (e.g., 1-3 minutes for green tea, 3-5 minutes for black tea).

• What “good” looks like: The tea has reached your desired strength and flavor profile.
• Common mistake: Over-steeping, which is a primary cause of bitter tea.

9. Remove the brewer. Once steeping is complete, carefully lift the pour over brewer off your mug or carafe.

• What “good” looks like: The brewer is removed, leaving behind a clean cup of tea.
• Common mistake: Letting the tea continue to drip after the ideal steeping time, which can add astringency.

10. Serve and enjoy. Pour your freshly brewed tea into a cup and savor it.

• What “good” looks like: Aromatic, flavorful tea that meets your expectations.
• Common mistake: Not tasting the tea at different stages of steeping to find your perfect brew time.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your tea tastes bitter, then reduce the steeping time because over-extraction is a common cause of bitterness.
• If your tea tastes weak, then increase the amount of tea leaves or slightly extend the steeping time because insufficient tea or under-extraction leads to a weak brew.
• If you are brewing green tea, then ensure your water is below 185°F (85°C) because hotter water can scorch green tea leaves and make them bitter.
• If you notice a papery taste, then rinse your paper filter thoroughly with hot water before brewing because this removes any residual papery flavor.
• If your pour over is dripping too slowly, then check that your tea leaves are not too fine or that the filter isn’t clogged because this can indicate a problem with the grind size or filter.
• If your tea tastes flat and lacks aroma, then check the freshness of your tea leaves because old tea loses its desirable qualities.
• If you want to avoid any coffee contamination, then use a dedicated pour over set for tea because residual coffee oils can transfer flavor.
• If you are using a metal filter, then expect a fuller-bodied cup with more oils, so adjust your expectations for clarity and flavor profile compared to a paper filter.
• If your tea tastes astringent, then consider reducing the water temperature or steeping time because astringency is often linked to over-extraction or too-hot water.
• If you are using a very large-leaf tea, then you might need to use slightly more tea leaves to achieve the desired strength because larger leaves can sometimes require a higher leaf-to-water ratio.
• If you are unsure about the right water temperature, then err on the cooler side for most teas because it’s easier to add heat than to fix a scorched brew.
• If your tea is brewed but still in the brewer, then remove the brewer promptly after steeping to prevent further dripping and potential over-extraction.

FAQ

Can I use any tea in a pour over coffee maker?

Generally, yes, especially loose-leaf teas. However, very fine tea dust might clog the filter. Whole or larger-leaf teas tend to perform best, allowing for proper water flow and extraction.

Will my tea taste like coffee if I use my coffee pour over?

It might, if the brewer isn’t thoroughly cleaned. Coffee oils can linger and impart a coffee flavor to your tea. A deep clean or a dedicated tea brewer is recommended for purists.

What’s the difference between brewing coffee and tea with a pour over?

The main differences are the water temperature, grind size (tea leaves are not ground), and steeping time. Tea generally requires lower temperatures and specific steeping durations to avoid bitterness.

How much tea should I use?

A good starting point is 1 to 2 teaspoons of loose-leaf tea for every 8 ounces of water. This can be adjusted based on the specific tea and your personal preference for strength.

Do I need a special filter for tea?

You can use the same filters as for coffee, including paper, metal, or cloth. Paper filters offer a clean cup, while metal filters allow more oils through. Some tea enthusiasts prefer cloth filters for a balance.

How long should I steep tea in a pour over?

Steeping times vary greatly by tea type. Green and white teas might only need 1-3 minutes, while black teas can go up to 3-5 minutes. Always check recommendations for your specific tea.

Is it better to use loose-leaf tea or tea bags in a pour over?

Loose-leaf tea is highly recommended for pour over brewing. It allows for better water circulation and fuller flavor extraction compared to the often-broken leaves found in tea bags.

What if my pour over drips too slowly with tea?

This can happen if the tea leaves are too fine or if the filter is clogged. Ensure you’re using a suitable tea leaf size for your filter and that the filter is properly seated.

What this page does NOT cover (and where to go next)

• Specific brewing recommendations for every single type of tea (e.g., exact temperatures and times for rare varietals).
• Detailed comparisons of different types of tea filters beyond their general impact on brewing.
• Advanced techniques for tea preparation, such as Gongfu cha brewing, which uses specialized teaware.

To learn more, explore resources on tea types and their ideal brewing parameters, or investigate specialized tea brewing equipment if you become passionate about tea.