Pour-over brewing is one of the main methods to brew coffee. It consists of pouring hot water over a bed of ground coffee contained in a filter. Thanks to the force of gravity, the water flows through the grounds extracting their properties.
Pour over was born thanks to a German entrepreneur, Amalie Auguste Melitta Bentz. She was tired of the same bitter taste from her percolator coffee maker and in 1908, she invented the coffee filter. The invention of paper filters gave way to the development of new brewing equipment, marking the gradual abandonment of the percolator, an electric coffee maker that repeatedly circulated hot water through the coffee grounds to obtain a highly bitter drink.
There are many models of brewing equipment designed to extract coffee using the pour-over method (pour-over devices) of different brands and shapes, but all are composed of a cone-shaped dripper and a filter. The latter can be made of paper, fabric or metal.
The most popular models are the Hario’s V60, the Melitta and the Kalita Wave. The Chemex also uses the pour-over method, but it combines the function of a dripper and a carafe at the same time.
The coffee obtained with the Pour-Over method has a more complex flavour and is less bitter than traditional coffee. It can be said that it is one of the best methods to enhance the individual characteristics of each coffee; the individual scents are very delineated and the resulting cup is incredibly clean. However, this method requires a lot of manual skill and training.
The key for a great extraction, is in fact, the slow but constant flow of water on the ground coffee. This is possible with a lot of training and a special kettle with a gooseneck. Following our step-by-step guide, you can refine your technique for an excellent pour-over coffee.
Follow these simple steps to brew a great Pour-Over coffee:
Pour water into a kettle and heat it up. We recommend a temperature range from 93°C to 96°C. If you have an electric kettle, you can set the temperature directly to 94°C.
Place the dripper over the carafe and then place the filter in your Pour-Over dripper. Soak the filter with hot water, making sure to fully saturate the filter. This step is especially important if you are using paper filters, because this way, you will be able to remove all of the paper taste. Don’t forget to discard the used water.
Add the coffee on top of the filter. Don’t worry about optimal coffee grind size or dose. With GROUNDtoENJOY for Pour-Over, everything is calibrated for a perfect brew. Just open it and empty the ground coffee in the filter. Give a gentle shake to the dripper to level the coffee bed. Afterward, place the whole set on a scale.
Start your timer and slowly pour about 30 ml of water in concentric circles making sure to saturate all of the ground coffee.
Wait for about 30 seconds for the coffee to bloom. This step is very important because it lets the coffee grounds release the trapped carbon dioxide, helping the water to better extract coffee’s properties during the following brewing steps.
Start pouring water in the center of the grounds, pour in a steady manner spiraling towards the outer edge and back into the center, this way of pouring water also creates a “current” that stirs a little bit the coffee. This way you will be able to get all the grounds wet and thus achieving an optimal extraction. Continue this process until the scale reaches 250 ml.
Wait until all of the water has finished dripping through the grounds and the coffee bed looks dry. For a more uniform extraction, right after you completed the pour, you can gently pass a spoon on top of the liquid, creating a whirlpool that detaches the ground coffee from the walls of the dripper. By doing so, at the end of the brewing, the bed of ground coffee should end up perfectly flat at the bottom of the dripper.
Your coffee is ready to be enjoyed!
Serve it into your favorite cup.
Relax and take your time to savour this good cup of coffee…
GROUNDtoENJOY PER POUR-OVER
Check out the coffees we’ve selected for your Pour-Over:
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