Pour over coffee has seen a surge in popularity among coffee enthusiasts, moving from niche cafes into everyday kitchens. This brewing method involves pouring hot water over coffee grounds in a filter, allowing the coffee to drip slowly into a carafe or mug. The result is a clean, bright cup that highlights the distinct flavours of the beans. This guide will walk you through the process, from the equipment you’ll need to the final pour, so you can master this rewarding technique.
What You’ll Need
To begin your pour over journey, you’ll need a few key pieces of equipment. Having the right tools will make the process smoother and help you achieve a consistently delicious brew.
First, you’ll need a pour over device, such as a Hario V60, Kalita Wave, or Chemex. Each has a slightly different design that can affect the final taste. You will also need paper filters that fit your specific device.
A gooseneck kettle is highly recommended. Its long, narrow spout gives you precise control over the water flow, which is crucial for an even extraction.
Of course, you’ll need fresh coffee beans. For the best flavour, grind your beans just before you brew. A burr grinder is preferable as it produces a more uniform grind size than a blade grinder.
Finally, a digital scale will allow you to measure both your coffee grounds and water accurately. This precision is important for getting the right coffee-to-water ratio and achieving a balanced cup.
A Step-by-Step Guide
Making pour over coffee is a straightforward process once you understand the steps. Following a consistent routine will help you refine your technique and produce a great cup every time.
1. Heat Your Water: Start by heating your water in a gooseneck kettle. The ideal temperature is between 90°C and 96°C. If you don’t have a thermometer, let the water sit for about 30 seconds after it boils.
2. Prepare Your Filter: Place the paper filter into your pour over device and rinse it thoroughly with hot water. This removes any papery taste and preheats the brewer and your mug or carafe. Remember to discard the rinse water.
3. Measure and Grind Your Coffee: Weigh out your coffee beans. A good starting point is a 1:16 coffee-to-water ratio. For a single cup, this is typically about 15 grams of coffee to 240 grams of water. Grind the beans to a medium-fine consistency, similar to table salt. Place the ground coffee into the filter and gently shake it to create a flat bed.
4. The Bloom: Place your setup on the digital scale and zero it. Start a timer and pour just enough water (about twice the weight of the coffee grounds) to saturate the coffee evenly. You’ll see the coffee bed expand and bubble as it releases carbon dioxide. This “bloom” should last for 30 to 45 seconds.
5. The Main Pour: After the bloom, continue pouring the water in slow, steady circles, starting from the centre and spiralling outwards. Avoid pouring directly onto the filter. Aim to complete your pour in about two to three minutes.
6. Let it Drip: Once you’ve added all the water, allow the remaining coffee to drip through the filter. The entire process, from the first pour to the final drip, should take between three and four minutes. If it’s too fast, your grind is likely too coarse; if it’s too slow, it’s too fine.
A More Flavourful Cup of Coffee
The pour over method offers a hands-on approach that connects you more deeply with the coffee-making process. It gives you control over every variable, from water temperature to pour speed, allowing you to brew a cup that perfectly suits your taste. By following these steps and paying attention to the details, you can consistently create a bright, flavourful coffee that showcases the best qualities of your beans.