The pour over coffee method may be as basic as it gets, yet it repeatedly delivers one of the most crisp, complex, and enjoyable coffee drinking experiences around.
While a rising trend commonly associated with hipsters, the pour over is also the oldest trick in the book where coffee is concerned – giving users a great deal of control over variables, from the amount of coffee used to the precise saturation of the grounds. This degree of control mitigates error and promotes a better tasting brew.
Always keep in mind:
- Water that is too hot will burn your grounds.
- Water that is lukewarm will cause your grounds to be over-extracted.
- A finer grind is recommended for pour over enthusiasts.
Ready to get pouring?
YOU WILL NEED
- 340g of water
- Gooseneck kettle
- 20g of your favorite Orinoco roast
- Pour Over Brewer
- Bring water to a boil. Remove from heat and let stand for 30 seconds. (Temperature should be around 205º)
- Grind coffee to consistency of table salt or sand.
- Measure out 20 grams of freshly ground coffee. This will yield about 11oz.
- Place your filter in the dripper and lightly wet with hot water.
- Add ground coffee to the filter and tap to level.
- Place dripper on top of carafe.
- Start timer.
- Using a circular motion, pour water (40g) into dripper to gently saturate grounds. Notice the “bloom” of the coffee, as it begins to degas after 15-20 seconds.
- Continue pouring in a spiral pattern, making sure to keep water level between ½ to ¾ full. Slow or hasten pour, as needed, to control brewing time – until your timer reaches 3 minutes. Your target weight is 360g total, using the last 30g of water to pour around the outside rim of the coffee bed.
- Remove dripper from carafe, pour into a mug, and enjoy!
The pour over method is a reminder that coffee does not need frills to be fabulous. Find out for yourself today.