Pour-Over is a method of brewing coffee by pouring hot water through a special filter with ground coffee.
The Origins of Pour-Over Coffee
Pour-over coffee has a rich and fascinating history, dating back to traditional coffee preparation methods in various cultures.
However, according to historians, the first attempts to create the Pour-Over Coffee method were made in Germany in 1908. Melita Bentz, tired of bad-tasting coffee, decided to try a new brewing method. She made holes in a copper pot, inserted a paper filter, and brewed coffee in this homemade coffee maker. This simple yet effective method of making coffee quickly gained popularity in Germany and then in other countries.
In the 1930s, the Japanese brand Hario began producing its version of the Pour-Over Coffee maker, which became popular in Japan and other East Asian countries. It was named “V60” for its V-shaped design.
Today, the Pour-Over Coffee method continues to evolve, thanks to improvements in coffee makers and paper filters, as well as various ways of using this method. Baristas experiment with water temperature and brewing time to achieve specific flavors and aromas.
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Benefits of the Pour-Over Method
The Pour-Over Coffee method has several advantages that make it popular among coffee lovers. Some of them are listed below.
- Cleanliness
The paper filter that is used in the Pour-Over method of coffee brewing removes most of the oils and sediment from the coffee beans, resulting in a cleaner and clearer flavor.
- Convenience
The Pour-Over method requires no special equipment or techniques and can be used almost anywhere there is access to hot water and coffee.
- Flavor Control
You have complete control over the pour-over rate and the amount of time the water is in contact with the coffee. This allows you to more precisely customize the taste and aroma of the coffee to your preferences. The method does not require electricity, so it is suitable for use outdoors, camping, or traveling.
- Variety
This method is versatile and suitable for different types of coffee. It allows you to get different flavors and aromas, depending on the type and degree of roasting of the coffee. You will be able to find your perfect flavor and aroma.
Equipment for Pour-Over
Brewing Device
Choosing the right coffee maker for the Pour-Over method is the first and crucial step in making the perfect drink. Different coffee drippers can highlight unique flavor notes even from the same beans. Therefore, the choice of material, shape, and the number of drainage holes is important for creating a specific coffee flavor profile.
There Are Many Different Pour-Over Coffee Makers
- Chemex
- Kalita Wave
- Hario V60
- Origami Dripper
- Fellow Stagg
- Melitta Pour-Over
These devices are more affordable compared to coffee machines, so many specialty coffee lovers can afford to have several different options for experimenting with flavors.
Pour-Over brewing devices can be made from various materials, including metal, glass, ceramic, and plastic. Each has its own characteristics that affect the taste of the drink. Additionally, the number of drainage holes at the bottom of the dripper can also influence the taste, as it determines the speed at which water passes through the coffee grounds.
Brewing Filter
Choosing a coffee filter is an important element in making Pour-Over coffee. Depending on the chosen filter, the taste and texture of the drink can change significantly. Paper filters remove most of the coffee oils, creating a light and clean cup of coffee. In contrast, metal filters retain coffee oils, giving the drink a whole body and richer flavor. Cloth filters fall somewhere in between, providing a more balanced taste.
The advantage of using metal and cloth filters is their cost-effectiveness, as they can be reused multiple times. However, paper filters simplify the cleaning process and can be composted.
Different brewing methods also require different shapes and sizes of filters. The most common are cone-shaped filters, such as those used in the Hario V60. The Wave uses wave-shaped filters with a flat bottom, which are usually more expensive but can impart a unique flavor to the drink.
Scales for Pour-Over Coffee
For Pour-Over coffee, most recipes recommend using a certain ratio between coffee and water. It is specified in grams. If you measure your coffee with a coffee spoon, there may be inaccuracies due to the grind size and roast degree. Scales help you hone your perfect coffee recipes and successfully repeat them in the future, regardless of the grind of the coffee.
Pour-Over Coffee Kettles
You don’t have to buy a special kettle to make Pour-Over coffee. It’s just that with a gooseneck kettle, you’ll have an easier time controlling the spill rate and even wetting of the coffee grounds. Take a closer look if you want to brew coffee more professionally and experiment more with the flavor of your beverage.
How to Brew Pour-Over
- Type of Coffee
Pour-Over allows you to get the most flavor out of your coffee beans. Therefore, it is perfect for lovers of bright, acidic Arabica with a weak roast. Dark roast coffee has almost no acidity, so the flavor will be more monotonous and flat, with a slight bitterness. But Robusta should not be brewed with this method, as it will be too bitter.
- Grind Size
The best grind size for brewing Pour-Over is a medium grind, finer than for a French press but coarser than for espresso.
- Temperature
The ideal temperature for brewing Pour-Over coffee is between 195 and 205 degrees Fahrenheit. As a general rule, lighter roasts are brewed at the upper end of this range and darker roasts are brewed at the cooler end.
- Coffee to Water Ratio
If this is your first time brewing coffee using this method, try the traditional 1:17 ratio. That is, you’ll need about 21 grams of ground coffee and 350 grams of water for a 12 oz. cup of brewed coffee. If you like stronger coffee, you can increase the concentration of the grounds to 1:15.
But these are just recommended proportions to start with, and you can experiment with them indefinitely, depending on what kind of coffee you like.
- Spreading the Coffee in the Filter
Even before pouring the ground coffee into the paper filter. Pour 100-200 ml of hot water through it and then pour it out. This is to remove any possible paper taste from the filter. After that, pour the coffee in and shake the funnel slightly to distribute the grounds evenly.
When using a reusable filter, there is no need to spill it.
- Pre-soaking
The first step in infusing water is pre-soaking. It helps to improve the flavor of the coffee and make the extraction more stable. It will be much easier to regulate the water flow if you are using a gooseneck kettle. Place your brewing device on a scale and zero it.
- Prepare the Timer
Gently wet the coffee with a small volume of water. The volume of pre-soak water is usually counted by a factor of three relative to the weight of the coffee itself. If you’re using 15g of coffee, you’ll need to pour in 45g of water. If you use more coffee than usual, e.g. 30g, you will need to increase the weight of the pre-soak water to 90ml. Wait 30 seconds until all the water has been absorbed into the coffee.
- Pouring Water
After blooming, carefully begin pouring water into the coffee in a circular motion, moving clockwise from the center and gradually moving towards the edges until the total weight of the water reaches the desired amount.
There are two primary methods of pouring water: continuous and intermittent. The continuous method involves pouring all the water at once, while the intermittent method consists in pouring in specific portions several times. The intermittent method helps enhance extraction and draw more compounds from the coffee.
Depending on the chosen pouring method and the amount of coffee, the total brewing time can vary from 2.5 to 4 minutes. At the end, discard the used filter with the coffee grounds, stir the beverage to aerate it, and enjoy the taste.
Timing is crucial. Rapid brewing will not allow the coffee grounds to be fully extracted, resulting in a weak flavor. Slow brewing can cause over-extraction, resulting in excessive bitterness. A brewing time of 2:30 to 3:00 minutes is optimal. If the pour happens faster than 2:30, try a finer grind and pour more slowly.
