The pour-over method is a pretty simple coffee-brewing method that coffee enthusiasts can do at home. All you have to do is to grind the fresh coffee, and then use a brewing system with hot pouring water over the coffee grounds to produce a fresh cup of coffee. No machine, no flashing green lights, no electric power cords.
The final product is reminiscent of one from a drip coffeemaker, but noticeably more delicate and complex. Observe the bloom, experience the first trace of coffee-drunk steam, and notice how the spiral of the pour alters the result. This simple experience gets you in tune with your coffee.
If you want to try making your own pour-over coffee, you will need these tools:
- Freshly roasted coffee beans
- Pour-over coffee dripper
- Coffee filters (cone shaped)
- A scoop or a scale for measuring the quantity
- A kettle (a specially designated pour-over kettle is better, the gooseneck type)
Make your own with these simple steps below!
- Measure the grounded coffee. Most pour-over drippers work best when they're between one half to two-thirds full of coffee grounds. Any less than that, and there won't be enough coffee to restrict the flow. Any more, and your dripper may overflow.
- Try to pour quickly yet gently and evenly across the surface of the coffee, pausing between pours to pace your brew to your target brew time. The distance of your water drops can affect the brew temperature, as well as increase or decrease the amount of agitation that the falling water creates wherever it falls on the coffee bed. In general, the lower the pouring distance, the better.
- You need a timer to time your brew. If you brew too short, the coffee will be under extracted. Brew it too long and you could have a bitter over-extracted coffee or a cold beverage. Wait for the coffee bed to stop the initial swelling (about 30 seconds) before adding more water.
You only need about 3 to 4 minutes top to get the taste that suits your palate. Investing on good coffee grinder is mandatory, and make sure to always clean all the tools daily.