Pour Over Coffee Tutorial
The pour over coffee method of brewing coffee is for those who want to have complete control over the flavor of their coffee and don’t mind waiting several minutes as it filters through the cone. One of the big differences between pour over coffee and brewing coffee in a drip machine is that with pour over, you’re able to clearly observe everything that’s happening as you brew.
It reminds me of coffee from a drip coffee maker except that you can control a myriad of different variables including, grind size, water temperature, coffee to water ratio, brew time, filter type, coffee freshness, and more.
As always, the key to using the pour over method to yield a great tasting cup of coffee is the same as all the other methods.
See here http://gourmetcoffeequeen.com/coffee-storage-tips for tips on storing coffee beans and using the proper temperature of filtered water http://gourmetcoffeequeen.com/why-is-good-water-so-important
How to make coffee using a pour over filter:
Step One: Assemble your ingredients and tools:
-Freshly roasted coffee or coffee beans no more than 2 weeks old (from roast date)
-Pour Over filter.
-Water kettle (goose neck is recommended for easy controlled pouring). Having a narrow-spout / goose neck kettle helps maximize control, and direct water right where you want it to go.
-Hot water between 195 and 205 degrees Fahrenheit
-Coffee grinder such as this one: http://gourmetcoffeequeen.com/java-presse-manual-coffee-grinder-sleek-and-functional
-Digital kitchen scale
-Digital kitchen timer
In the following demonstration and photos, I am using a ratio of 1:15. I used 32 grams of decaf coffee and 480 grams of water.
1, Measure out 32 grams of coffee beans. I pour the beans directly into the burr coffee grinder from the wine bottle I use for coffee storage http://gourmetcoffeequeen.com/wine-bottles-are-green
- Make sure the grind is set to medium and grind away!
- Place pour over over carafe (I use my french press) You’ll also want to make sure you’re dripping into a large enough vessel.
Insert paper filter, if desired. I do not use one.
- Set carafe and filter onto scale. Make sure to zero/tare scale out.
- Place ground beans in filter.
- As the timer is counting up, slowly pour in 65g of water for 30 seconds. Make sure all grounds are saturated.
- The coffee will “bloom” during which carbon dioxide is released.
- Continue to pour in water for another 45 seconds
- Let the coffee continue to drain for 1-2 minutes.
- Enjoy a delicious cup of coffee!
** Paper filters soak of the coffee’s natural oils resulting in a coffee that has higher acidity and is less full-flavored.**
NOTE: One of the downsides of pour over brewing is that the flow of liquid is so closely linked with both the grind size and depth of coffee in the filter. Getting the best brew can involve a lot of trial and error!
One of the big differences between pour over coffee and brewing coffee in a drip machine is that with pour over, you’re able to clearly observe everything that’s happening as you brew. Having a narrow-spout kettle helps maximize control, and direct water right where you want it to go.