Pour-Over
Overview
Pour-Over utilises the filtration method of brewing coffee, meaning that low-pressure water passes slowly through a bed of ground coffee to extract the flavour and taste.
Filter Mechanism
The filter method for Pour-Over is a material filter ranging from paper to a fine metal mesh and each filter type used has its pros and cons depending on your tastes. Paper filters will strain out all the sediment found in the coffee grind leaving the clearest possible cup of coffee. Metal filters will naturally allow finer particles of sediment through (though generally less than a French Press), which can lead to a thicker bodied coffee.
Grind Profile
A medium ground coffee will work best for this method
Technique
- Grind 6g coffee per 100ml of water just before brewing begins
- Boil fresh water – if pouring straight from boiling kettle wait 10 secs, but if using a pouring kettle fill this immediately
- Place your chosen filter into your brewer of choice (ensuring that the cup or jug is now firmly placed underneath it) and add the coffee grinds into the filter - If using a paper filter, rinse this under hot water first
- Pour a little of the boiled water onto the coffee grounds – not too much, just enough to ensure that all the coffee grinds are wet (this is called the bloom) – and then wait 30 seconds
- Now slowly pour the rest of the boiled water directly over the coffee until you have added the correct amount of water - At this time you could choose the place the jug onto a set of scales should you wish to be ultra-precise in the ratio. Science note – 100ml of water = 100g in weight
- Once the bed of coffee in the filter looks dry, discard or clean the filter and enjoy your coffee
