The pour over method is a simple way of handmaking coffee using a cone and a paper filter which, due to the protracted, intricate brewing process, reputedly delivers a more flavorsome cup than coffee brewed in a machine. The mindfulness of the pour over process, coupled with the aesthetically pleasing artisanal array of equipment, such as fancy glass carafes, ornamental goose-neck kettles, and unbleached paper filters, has successfully secured its popularity amongst hipsters, social media influencers, and high-end coffee shops alike.
If you’re looking for an on-trend, environmentally friendly way to switch up your morning coffee ritual, the pour over method could be perfect for you. This article will explore in more detail the intricacies of preparing pour over coffee, plus some of the inherent pros and cons of using this method.
What Is Pour Over Coffee?
A process of making coffee by pouring hot water over a mound of ground coffee which sits in a paper filter inside a cone attached to a drip-cup or carafe. The hand pouring technique dispenses a more accurate dose of hot water than a machine, thereby delivering a more thorough and even soaking of the grounds which contributes to a fuller flavor.
What Kind Of Equipment Do I Need?
You will need a dripper with a filter, a gooseneck kettle, a bean grinder, a scale to measure the grounds and water, plus a timer to track the brewing time. You can go basic or high-end for the filters as there are a variety of sophisticated pour over products, ranging from mid-priced glass carafes to high-end brass Japanese coffee brewers.
How Do I Make Pour Over In A Carafe?
Below are 10 step-by-step instructions recommended by a coffee barista from NYC on how to make coffee in a Chemex brewer:
- Weigh out the coffee beans: 23 grammes or 3 flat scoops
- Grind the coffee on a medium setting
- Pre-wet the paper filter to ensure there’s no cardboard taste or temperature loss, then dump out the excess water in the bottom of the carafe
- Add the coffee grounds to your filter and shake them to flatten out the mound
- Measure out 400 grams (12.5 ounces) of water
- Add the water – if using a tea kettle wait for the hot water to cool off for 30 seconds or transfer it to another device
- Pour just enough water to wet all the grounds so they become embedded. Let them sit for 30-45 seconds to allow some of the gases to release; this is known as ‘blooming’ and prevents an uneven extraction and bitter taste
- Slowly pour the hot water, first starting in the center then moving in concentric circles to the edge, then circling back in and out. Repeat this circling/pouring movement for 3 to 4 mins until all the water has been added. Do not rush this stage – if you pour the water directly over the grounds it will rush through too fast and the coffee will taste bitter.
- Finish up with a gentle stir – carve the grounds with an ‘X’, then stir to remove any excess grounds off the walls of the Chemex so that they all extract, then wait for all the water to finish draining through
- When all the water has drained through, remove the paper filter before it dries out, then throw it in the compost. Let the coffee cool then serve.
How Do I Make Single-Serve Pour Over Coffee?
Alternatively, if you want to make a single-serve brew using a porcelain dripper, follow these steps:
- Bring the water to the boil; you’ll need extra water to prime the dripper and the cup
- Weigh 20-30 grams, or 2 to 3 tablespoons, of beans
- Grind the beans on a medium grind setting
- Grab a coffee filter – preferably no.2 unbleached – fold the corner then place into the dripper
- Prime the dripper and mug using the extra hot water; flatten the paper against the mug with the hot water, leave the hot water in the mug for about a minute, then dump
- Add the ground coffee to the filter; shake the dripper to flatten the grounds
- Pour in hot water; starting at the center, moving slowly outward using small batches of water in concentric circles, allowing the coffee to bloom. This takes 2-3 minutes.
- Your coffee is ready – enjoy!
What Are The Pros And Cons of Using The Pour Over Method?
They weigh in about even. First the pros: you can extract high quality coffee from your beans; there’s a pleasing selection of equipment to choose from; it is a gratifying meditative ritual and you have a lot of control over the variables, meaning you can experiment to your heart’s content to achieve your best brew. You can even use the 5-7 mins lengthy brewing time to roll out your yoga mat and practice a few downward dogs! As for the cons: this is a time-consuming method; it is fiddly and takes much practice to get right, as it is difficult to master a consistently decent brew. Also, the Chemex brewers are a pain to clean, so if you’re a speedy espresso type, it’s not for you!
Does Pour Over Taste Better Than Drip Coffee?
The answer is a subjective one: good coffee really depends on your palette, which beans you prefer, how strong you like your brew, and even what cup or mug you use. However, if you like your coffee black and strong, pour over may be preferable to drip since it has a fresher, more vibrant flavor.
Should I invest My Time Or Is Pour Over Just A Fad?
Pour over successfully filtered into the mainstream and gained extra traction during lockdown as it produces zero waste, and offers a mindful distraction for home-owners and coffee nerds alike. According to Pinterest however, get ready to move on: beans are out and leaves are in, as one of the hottest predicted trends for 2022 is the return of Afternoon Tea!
Hi, I’m Jen Williams, chief editor and writer for ThirstPerk.com.
I’ve been drinking coffee and tea for most of my life, but it wasn’t until I started working at Thirstperk.com that I became an expert on the subject. I’m a total caffeine addict who has spent hours upon hours reading about and experimenting with the different types of coffees out there in my search to find the perfect cup of joe.
I’ve been a tea lover for as long as I can remember as well. I grew up in a house with a mom who loved to drink herbal tea, and I think that’s where my love for tea first began. These days, I’m always on the lookout for new and interesting teas to try, and I love experimenting with different brewing methods and flavoring combinations.
