How to Make Pour-Over Coffee: 7 Essential Tools for Pour-Overs

Pour-over coffee is made using a brewing method that involves pouring hot water over freshly ground coffee set above a carafe or mug. This unique brewing method offers the brewer complete control over the brewing process, allowing them to saturate the grounds evenly, timing pours in a manner that extracts the most flavor.

The simplicity of a pour-over coffee is its strength:

• Heat control. By controlling the brewing process with a single stream of water, the specific application of heat makes for more effective and faster extraction, with more nuanced flavor.
• More efficient soaking. A pour-over allows for targeted soaking of the entire coffee bed and is more efficient than other techniques. For example, the French press relies on one pour to soak and extract the grounds, and an electric drip coffeemaker showers coffee grounds with a constant blast of hot water down the center of the filter.
  
• More expressive flavor. Espresso machines force hot water through finely-ground coffee for a concentrated shot of coffee. A pour-over slows down the same essential technique and removes the element of pressure. The water takes its time as it passes through the beans, picking up more flavor as a result.
• No bitterness. Timing the water application also allows the carbon dioxide contained inside each bean (a byproduct of the roasting process) to escape before the next pours, causing the swell and expansion of the grounds referred to as a “bloom.” If you rush the brewing process, the carbon dioxide gas becomes trapped and gives off a sour, bitter flavor, which blooming helps avoid.
  

Brewing coffee using the pour-over method requires a few basic kitchen gadgets:

1. 1. Measuring spoon: Brewers must use the right ratio of coffee when making their pour-over coffee. Adding too much coffee to the filter will cause the dripper to overflow during the bloom. Alternately, adding too little coffee will result in a weaker brew. A typical ratio is 30 grams of coffee grounds (about three tablespoons) per 350 grams of water.
2. 2. Coffee grinder: A coffee grinder, also known as a burr grinder, allows you to grind the coffee beans to the perfect consistency for maximum flavor extraction. The water will pass through the coarse-ground coffee at a slower pace than coffee with a finer grind, extracting more flavor during the brewing process. Aim for a coarse grind, about the consistency of sugar or salt.
3. 3. Pour-over dripper: Drippers come in all shapes, sizes, and materials, from simple plastic funnels to intricately designed glass, stainless steel, or ceramic holders. Coffee connoisseurs can wax poetic about the nuances of water drainage and pouring techniques demanded by certain makes and models. However, the essence of a good coffee dripper is a funneled shape and a flat bottom to make the most of an even pour.
4. 4. Filters: In 1908, Melitta Bentz changed the game when she invented the paper coffee filter in Germany, effectively ushering the pour-over technique into popular coffee culture. These days, some drippers require proprietary filters specially made to fit their product, but most will work just fine with standard reusable paper filters.
5. 5. Narrow-spout kettle: The narrow-sprout kettle, also known as a gooseneck, has a long spout that helps control water flow. There are even electric kettles with temperature gauges for even more specificity.
6. 6. Timer: Keeping an eye on the clock is the key to making an expert pour-over. Whether it’s a stopwatch, a kitchen timer, or a timer on your phone, have one nearby to track brew time.
7. 7. Scale: Measuring the amount of water against the amount of grounds is about potency and flavor. The best way to hit the recommended ratios is to measure as you pour. Invest in a simple, flat-topped digital kitchen scale, tare out the carafe and dripper, and keep an eye on the grams as you add water.

It isn’t necessary to source specialty coffee for a good pour-over. When possible, buy whole beans instead of pre-ground. After the grinding process, the oils in the grounds begin to lose potency and flavor. Pre-ground coffee also has a higher likelihood of staleness since it is usually ground well in advance of purchase.

Finding the right balance of strength and flavor in your cup of coffee may take some practice. Tweak the grind size, water temperature, and pour timing to find what works best. Here’s a step-by-step guide on how to make your own pour-over coffee:

1. 1. Grind the coffee. Place a filter in the dripper. Grind the coffee to a medium grind, and transfer it to the filter. Tap once or twice to level the grounds or coffee “bed.”
2. 2. Heat water. After grinding your coffee, add water to your kettle and begin heating it. The ideal temperature is just below boiling point, in the neighborhood of 200°F.
3. 3. Set up your dripper. Place the dripper atop either a carafe or drinking vessel, like a mug. If using a scale, place the carafe and dripper on it, and set it to zero (tare).
4. 4. Start the pour. Going slowly, begin to pour. To promote a subtle vortex effect, start the pour in the center and spiral out to the edges. Then, reverse spiral back into the center. Pour for 15 seconds, then stop, and allow the grounds to bloom for 30 seconds.
5. 5. Start the second pour. Begin the second pour, repeating the spiraling motion, making sure the grounds are evenly soaked. Allow the coffee to drip for about a minute. If you’re using a scale, the weight should now be at about 150 grams.
6. 6. Repeat. Repeat two more times, each pour lasting about 15–20 seconds and allowing the grounds to sink to the bottom of the dripper, keeping the grinds hot with a constant stream of water.

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