The Best Step-by-Step Guide to Making Pour-Over Coffee
Clean, lively taste that draws attention to the unique qualities of each coffee bean This lets me make some changes to my brew:
Utilizing pour-over brewing techniques, you can work on making this drink taste just right for your own personal tastes at home. This is everything you need to always make a pour-over. This article shows how to make the best pour over Coffee.
What You’ll Need
- Coffee beans that have just been roasted and ground right before being brewed. Whole beans are best.
- A coffee grinder is unnecessary, but a burr grinder is best for getting consistent, even grinds every time.
- A Chemex, a Hario V60, or a Kalita Wave can be used as a pour-over,
- Paper filter made just for pouring-kettle with a goose neck is recommended but not required
- Hot water with a filter
- Scale (optional) helps you measure correctly
- Timer: optional; useful for exact timing
1. Measure out your water and coffee
The right amount of coffee to water is very important for making a great cup of coffee. Usually, this should be 1:16 (1 part coffee to 16 parts water), but you can change it to suit your taste. Here’s how to figure out how much water or coffee you need:
- 8 oz: 15 grams of coffee and 240 milliliters of water are mixed together to make this amount of water.
- 30 grams of coffee and 480 milliliters of water are needed for two cups (16 oz).
It’s helpful to have a scale on hand in case you want to make sure your brew is always the same.
2. Grind the coffee beans
For the freshest coffee, grind it right before making. For pour-over coffee, the best grind size is medium, like sea salt or sand, which makes sure the best extraction. But for Chemex and larger filter types, you might want a slightly coarser grind.
For V60, on the other hand, you might want a slightly finer grind. To get a smooth grind, use a ball grinder. With a blade grinder, the grind will be random, which can change the taste.
3. Put together the equipment for the pour-over
- Put the filter in place: Put the paper filter into your pour-over machine, like a Chemex, Hario V60, or Kalita Wave.
- Wipe the Filter Off : Pour hot water over the filter to get rid of the taste of the paper and warm up the pot. This also warms up the mug or pitcher, which keeps your coffee warm.
- Throw Away the washing Water: Once you’re done washing, get rid of the water that you used.
4. Put in the ground coffee
Coffee grounds should be put into the filter. To get a proper drainage, it needs to be spread out flat and evenly so that the water flows through it evenly.
5. Warm up the water
The water should be 200°F (93°C), which is just below the boil, for the best extraction. Too hot of water over-extracts the coffee, making it bitter. Too cold of water under-extracts the coffee, making it sour and weak.
Tip
If you don’t have a thermometer, you can boil water and let it cool for 30 seconds.
6. Bloom the Coffee
The blooming process lets the coffee grounds’ leftover carbon dioxide escape, which would otherwise make extraction less even. How to do it:
- Pour a small amount of water
- about twice as much as the coffee into the cup.
For example, 30 grams of water for every 15 grams of coffee.
Let it bloom for one minute. During this time, the coffee will start to bubble, which is normal and shows that the gases are leaving. This step brings out the taste and makes sure that the extraction is even.
7. Pour the Water
Now that the coffee has bloomed, add the main water. In order to get an even drainage, the water has to be poured in steps during the pour-over process.
- Pour the water in a circle, starting in the middle and working your way out to cover all the grounds evenly.
- Always and slowly drip . The water will drip for two to three minutes, which means that the flow is steady. That’s what your gooseneck pot can do.
- Wait between pours to give the coffee time to rest and make properly. No matter what size brew you make, two or three pours will be enough.
Adding water
First pour
Once the flowers are open, pour 50% of the water from the middle outward in a circular shape.
Second pour
Let the water sit for a while before pouring it out. Then, pour the rest of the water out slowly and evenly in a circle.
It takes three pours to get a full pot of coffee, but don’t fill your filter too much or it will spill over.
8. Let it drip all the way down
Pour Let the coffee drain all the way through, which should take three to four minutes based on the grind size, amount of coffee, and speed of pouring. The last drip should be steady and slow so that the coffee can be extracted.
9. Serve and have fun
Do not take out the pour-over until all the coffee has dripped. Then, just gently swirl your made coffee to mix the tastes. After that, it can be served right away as the tastiest hot coffee ever.
Coffee Pour-Over Tips
Use beans that are new. To make good pour-over coffee, the coffee needs to be fresh. The best tastes will come from beans that have just been cooked.
Grind Consistency
Should be the same every time for even extraction. If you grind the coffee too fine, it will taste bitter. It might be too weak or sour because the grind is too big.
Water Quality
Filtered water gives the best taste. Tap water might have salts or off-flavors that change the taste of the coffee.
Pour Control
If you can’t control how you pour, you should get a kettle with a gooseneck spout.
Adjust the Ratio
Don’t be afraid to change the amount of coffee to water until you find the right strength for you. For a slightly stronger brew, you might need more coffee, and for a lighter brew, you might need less.
Brewing Time
Pay attention to the brewing time. You might get a sour taste from not extracting enough, or a bitter taste from extracting too much if the brew lasts too long.
Final Thoughts
Precision and control are key to making the perfect pour-over coffee, from how you measure your coffee to how you change the way you pour it. Over time, you’ll be able to make the same cup of coffee that really brings out the full tastes and smells of your favorite beans.
Pour-over coffee is an experience in the art of making that makes coffee that is both clear and rich, no matter how much you know about coffee. Do what you want and try different beans. The most important thing is to enjoy what you get.
