Why is a ‘pour over’ so cool?
If you have visited a coffee shop recently, you might have seen something on the menu called a pour over. Although it was invented in Germany in 1908 by Mellita Bentz, it lost all popularity with the invention of the French press shortly after. (Read about the French press here!)
Only recently has it started to make a comeback in the coffee world. It can be found in coffee shops and as a single-serve coffee option, as it slowly starts becoming a staple.
Brewing Process
The brewing process for a Pour Over is similar to that of most coffee brewing processes. First you need to wet the grounds and allow them to bloom. Then you slowly saturate the grounds and enjoy the aromas and flavors of the beans.
But there are a few things that set this process apart: equipment, time, and flavor.
A pour-over can be brewed using many different styles of equipment that vary slightly: V60, Chemex, Cone, Bee House, Kalita Wave, Woodneck, Walkure. (Source)
The two that I have seen most often are the V60 and the Chemex.
Brewing with a V60
Disclaimer: I have not used this brewing method yet, but I have used single-serve options which imitate this style.
Preheat your water to 195-205 degrees Fahrenheit. This temperature allows the beans to open up and release flavors and aromas without burning them.
Insert the paper filter and rinse it! Rinsing the filter gets rid of the paper flavor and any particles that are clinging to it.
Using coffee grounds that are a fine to medium grind, put the desired amount into the filter and gently shake them until level. (1 tbsp per 4-6 oz of water)
Add just enough water to wet all the grounds and let it sit for approximately 30 seconds. This is called the bloom. (Read about that here!)
Slowly pour water over the grounds, circulating around the cone to evenly soak all the grounds. When you have the amount of coffee you want, you are done! Voila!
What appeals to me about this method is the compact system and ability to easily carry it. This is also similar to a lot of single-serve pour over coffee brands like Kuju Coffee, Copper Cow, and Pour Ta Coffee. Just open up the filter, bloom your coffee, and slowly pour until you have enough.
Brewing with a Chemex
Brewing with a Chemex is very similar to brewing with a V60, but most people use a timer with this process.
Insert the paper filter and rinse! Be sure to dump the rinse water out. This process gets rid of the paper flavor and makes sure that the filter fits snugly into the cone top.
Add your grounds to the filter and level the top. Chemex suggests 1 heaping tablespoon per 5 oz of water. (Adjust this to your preferences as you brew!)
Add just enough coffee to wet your grounds and allow them to bloom. If you are using a timer, you will need to start it now! (No worries if you don’t use one.)
After allowing the coffee approximately 30 seconds to bloom, slowly pour the water in until the grounds are saturated. Allow it to drain almost all the way before pouring again.
If you want to be super precise, add approximately 100 grams of water at a time. The entire brewing process should fall between 3:30 and 4 minutes. This can be done without precise measuring and timing.
Once you have the desired amount of coffee, remove the filter. Swirl the coffee around the base a few times, and then serve!
People often say that brewing with a Chemex reduces a lot of acidic flavors and takes away the sharp bitterness of coffee. I personally never grew fond of the flavor of a Chemex (probably because I like the bitterness), but I know that I am not in the majority here.
Give pour overs a chance and see what you think of the flavor profiles!
Cheers,
Mrs. Brew