Pour-over coffee, also known as hand-pour or drip-brew coffee, has become increasingly popular among coffee gurus. The method produces a great cup of joe, but requires extra time and a small arsenal of equipment. This may sound complicated, but the effort is completely worth it.
In essence, drip brewing is the process of pouring hot water over fresh grinds in a paper filter, usually directly into a cup, resulting in a more aromatic, fuller serving of java than you'd get from an automatic coffee-maker. The advantage of the drip method of brewing is that the hot water passes slowly passes through the grounds, extracting more flavor and aroma components; with hand-pouring, it’s easier to control the water temperature and the pour rate.
The pour-over brewing technique may have become more popular in America in recent years, but it's long been the order of the day in Japan, where making coffee is taken almost as seriously as the preparation and consumption of tea. There is evidence, in fact, that the current interest in pour-over coffee was inspired by the coffee houses of Japan — and indeed, some of the equipment serious coffee-hounds are using here today is imported from that country.
If you have been toying with changing your java routine consider the power of pour-over. We’ve kissed our automatic coffee machine days good-bye and said "Hello" to pour-over. Read on for a guide to the whys and hows of pour-over coffee.