Pour-Over Coffee with Stagg EKG Kettle: Step-by-Step

By Kiss the Hippo Coffee | London's Premier Specialty Coffee Roastery | Published: 2026-10-25

Category: How-to Guides

Learn how to make pour-over coffee using a Stagg EKG electric kettle. Get precise temperature control and a steady pour for a balanced, flavorful brew every time.

Quick answer

Use the Stagg EKG Pro's precise temperature control and gooseneck spout to heat water to 200°F (93°C), then pour in slow, concentric circles over freshly ground coffee for a balanced extraction.

Why the Stagg EKG kettle helps pour-over

The Stagg EKG Pro's gooseneck spout gives you a slow, steady pour that saturates coffee grounds evenly without disturbing the bed. Its to-the-degree temperature accuracy means you can dial in the exact heat that works for your beans, whether light or dark roast.

The built-in Guide Mode walks you through bloom and pour stages, which is especially helpful if you are new to pour-over timing. Just remember that the kettle's rapid heat-up can overshoot your target by a degree or two if you fill it above the max line, so keep the water level within the marked range.

Pour-over steps with the Stagg EKG Pro

1. Heat the water: Fill the Stagg EKG Pro with fresh, filtered water to just below the max line. Set the temperature to 200°F (93°C) for medium roasts; adjust down to 195°F (90°C) for dark roasts or up to 205°F (96°C) for light roasts. Wait for the display to show the target temperature. Common mistake: Filling above the max line can cause overshooting and slow heat-up. Stick to the marked range.
2. Rinse the filter and preheat the brewer: Place a paper filter in your pour-over dripper (V60, Chemex, or Kalita). Pour a small amount of hot water from the kettle through the filter to rinse away paper taste and warm the brewer. Discard the rinse water from the carafe. Checkpoint: If you skip this step, your coffee may have a papery off-flavour and the brewer will steal heat from the brew.
3. Add coffee and start the bloom: Add freshly ground coffee (medium-fine, like table salt) at a ratio of 15–18 grams of coffee per 250 ml of water. Start your timer and pour just enough water to saturate the grounds evenly—about twice the coffee weight. Let it bloom for 30 seconds. Common mistake: Pouring too fast or too much water during bloom can wash fines into the filter and cause uneven extraction.
4. Main pour in stages: After the bloom, pour the remaining water in slow, concentric circles starting from the centre and moving outward, then back to centre. Aim for a steady stream from the gooseneck spout. Pause when the water level drops near the coffee bed, then resume. Total pour time should be 2:30–3:30 minutes. Checkpoint: If your brew finishes too quickly (under 2 minutes), grind finer; if it stalls (over 4 minutes), grind coarser.
5. Serve and clean: Once the water has fully drained through the coffee bed, remove the dripper and stir the carafe gently to even out the brew. Pour and enjoy. Rinse the Stagg EKG Pro's interior and spout with clean water after each use to prevent mineral buildup. Common mistake: Leaving water in the kettle can cause limescale that affects spout flow and temperature accuracy. Empty and dry it after use.

Featured product

Fellow Stagg EKG Pro Electric Pouring Kettle: The Stagg EKG Pro features to-the-degree temperature accuracy and rapid heat-up, with a vibrant full-colour display and advanced features like Guide Mode, adjustable Hold Mode, and altitude calibration. You can set and maintain the exact water temperature your beans need, and the Guide Mode helps you stay on pace during the pour without guessing the timing.
Fellow Stagg EKG Pro Electric Pouring Kettle