Required Equipment: Pour-Over cone or dripper, Gooseneck Kettle, Scale, and a Timer.
A coffee pour-over is a manual brewing method used to make coffee by pouring hot water over coffee grounds in a slow, controlled manner. This method allows for better extraction of flavors from the coffee grounds and typically results in a clean, smooth, and well-balanced cup of coffee.
To make a pour-over coffee, you will need a pour-over cone or dripper (such as a Hario V60, Chemex, or Kalita Wave), a paper or reusable metal filter, freshly ground coffee, and hot water.
Here is a basic process for making pour-over coffee:
- Boil water to a temperature between 195°F and 205°F (90°C to 96°C).
- Place the filter in the pour-over cone or dripper, rinse it with hot water to remove any paper taste, and preheat the brewing equipment. Discard the rinse water.
- Measure the desired amount of coffee grounds (a standard ratio is 1:15 to 1:17 of coffee to water or about 22 grams of coffee for a 12-ounce cup) and place them in the filter.
- Tare the scale (if using one) and start a timer.
- Slowly pour a small amount of hot water (about twice the weight of the coffee grounds) over the grounds in a spiral pattern to wet them evenly. This is called the "bloom" and allows the coffee to release gases trapped during roasting. Wait for about 30 seconds.
- Continue pouring hot water slowly, controlled manner, maintaining a steady water level and ensuring all the grounds are evenly saturated. Pour in a spiral pattern, starting from the center and moving outwards, then back inwards. Avoid pouring water directly on the filter's edges.
- Allow the coffee to finish dripping through the filter. This process should take around 3-4 minutes for optimal extraction.
- Remove the pour-over cone or dripper, gently stir the brewed coffee, and serve immediately.
You can adjust variables such as grind size, water temperature, coffee-to-water ratio, and pouring technique to fine-tune the taste of your pour-over coffee according to your preferences.