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Pour over coffee can seem intimidating at first, unusual looking tools and very specific methods. It’s very hands-on, you have to pour water a special way, however the ritual of the pour over is like a meditation: There’s no machine in your way, no flashing green lights, no electric power cords. Just you and a few simple tools.
But first, you really need to learn the water pouring technique. Here’s what the technique offers; more balanced extraction of flavor and a richer, ‘cleaner’ flavor.
We here to help you master your pouring technique, so your coffee doent end up imbalanced, being either too bitter or too sour.
You don’t need a too many accessories to make good coffee, but there are some items that are necessary for consistent quality. Pour over drippers especially have grown in popularity, becoming the easiest brewers to find and also becoming increasingly diverse with different shapes and sizes for every brewer style.
A classic now in modern coffee, the cup has many names - notably V60 is the standard for a cone-shaped pour over dripper. Its spiraled ridges inside of the brewer promote even extraction through the entire bed of coffee, and its availability in 5 different material options (glass, ceramic, plastic, copper, and steel), 3 different sizes (01, 02 and 03, intended for approximately 350ml, 600ml, and 1L brews respectively), and loads of colors means that you can find a brewer that works (and looks) perfect for you.
Arguably the most classic piece of brewing equipment still available today, the Chemex marries science and design with its unibody borosilicate glass brew cone and decanter. Available in 3, 6, 8, and 10 cup sizes, detailed with either a sleek glass handle or a light colored wooden collar the Chemex does well at giving you enough variety without getting in the way of the simplicity that has sustained the brewer for three-quarters of a century.
This stainless-steel filter is designed to be used in place of the Chemex paper filters in any of the 6, 8, and 10 cup Chemex brewers. Photo etched holes allow coffee oils and some solids into your brew, filling out the body and texture while keeping your coffee from having too much sediment.
Before you brew, place your filter in the brewer and rinse it with hot water. This rinses out the paper residue (which lends a kind of papery woody taste), seals your filter and warms up your brewer. Warming everything up keeps the brewing temperature stable.
Use medium-ground coffee, as other grind sizes could make the coffee taste dull or too bitter. Generally a medium, course sand texture is best and use the freshest grind where possible.
The first pour is known as the bloom pour. This pour saturates all of the grounds and will help later with an even extraction. Pour about twice the amount of water to coffee. You want to pour very slowly in controlled circles. Start at the center and make your way to the edges, hitting all the grounds evenly. Now you wait, usually for 30-45 seconds.
Once the bloom phase is complete, it’s time to start pouring again. Here’s what you need to keep in mind.
Slow, counterclockwise motion - Pour the water in circles (a normal kettle will do!) to make sure you properly submerge all the coffee grounds - go counterclockwise, to agitate the grounds more
Where its deepest - There are more grounds in the center (because of the cone shape), so you should find yourself pouring more in the middle than on the sides while doing your slow circles.
Try not to hit the sides - Water hitting the sides of the brewer is likely to run along the wall of the filter and not through the coffee. This makes it hard to control extraction when this happens.
Steady that arm - If you’re waving your kettle about at each turn, an uneven flow of water will be falling on the grounds. Keep it gentle and slow.
Almost there - In the last 15 seconds, your pour will be towards the center of the coffee bed and for the final 1-2 seconds, you’re not going to pour in the center. You’re going to do something called ‘rinsing the sides’.
