Pour over

POUR OVER

It is one of many manual methods of brewing coffee, but there are a wide variety of styles, techniques, and equipment available to utilize it. 

This method gives you direct control over the extraction of your coffee as you are able to precisely dictate the brew temperature, grind size, and most importantly, the flow rate of water over the course of the brew. 

Hontario, V60 (metal, glass, ceramic) It is a pour over dripper with a cone shaped design and a series of internal spiraling ridges that direct the flow of coffee downward. All of the V60 drippers use a proprietary paper filter that produces a rich cup of coffee.

What you will need:

Mitacabean coffee, V60, V60 filters, scale, grinder, timer

Preparation time: 2 to 3 minutes

Prefered Grind Size: Medium to fine 

Ratio: Baristas recommend to start with

15 grams (~2 and half soup spoons) per one cup of coffee.

 There is not a perfect ratio, it depends on your preferences. The secret is trying and tasting different weights of coffee with the same volumes of water each time.

 

Narrow down on your ratio for full enjoyment. Use filtered water (temperature 180F), V60 filter paper.

Properly fold and insert filter into V60, saturate and preheat with minimal amount of hot water.

Add the coffee, then slowly pour the hot water until the coffee is covered, pre infuse for 40 seconds. During this time your coffee will absorb the water and release aroma and gases.

Continue adding the remaining water with turbulence. Let it set for one minute and it is ready to sip it up.

 

2. Chemex

This preparation method was invented in 1941 by the eccentric chemist Dr. Peter Schlumbohm.o. This popular pour over dripper is known for its thick paper filters which increase infusion time. This method in particular is two-in-one device for both brewing and serving coffee, which has become one the favorite for many coffee lovers.

Preparation time: 3 to 5 minutes.

Select coarse grinding

Ratio: Baristas recommend to start with 15 grams (~2 and a half soup spoons) per one cup of coffee.

 Properly insert filter into Chemex, saturate and preheat with minimal amount of hot water.

 Add the coffee, then slowly pour the hot water until the coffee is covered, pre infuse for 40 seconds. During this time your coffee will absorb the water and release aroma and gases.

Continue adding the remaining water with turbulence. Let it set for one minute and it is ready to sip it up.