Why Pour-Over Coffee Is So Good (and So Popular) and How to Make It Right Slideshow
How to Brew Pour-Over Coffee
The chemistry of coffee requires experimentation regardless of brew method. Try these basic steps to making a perfect cup of craft coffee with ease. Adjustments will most likely need to be made as you become more familiar with the process.
What you’ll need:
- Fresh coffee (roasted less than two weeks week prior to brewing)
- Coffee grinder
- Single-cup drip coffee cone (ceramic or glass)
- Paper filter to fit
- Kettle with a swan-necked spout (for precision pouring)
- Coffee cup
Select your beans. Single-origin beans (like Ethiopian or Panamanian), rather than a blend, are preferred with this process because they offer a subtle range of flavors that are region-specific.
Pre-wet the filter with water from the kettle at between 195 degrees F and 205 degrees F; the kettle will reach this temperature after 35-40 seconds once it has been removed from the boil. This will prevent a papery taste (never a good thing) as well as preheat the cup. Dump water from cup.
This is where precision and patience come into play. Begin pouring again very slowly, until the water level reaches halfway up the cone, for optimal "extraction." Continue pouring in a circular motion, starting at the center of the cone and working your way outwards, avoiding pouring directly onto the filter. This process should take 40 to 45 seconds. Pause long enough to let the grounds settle, then begin pouring again until the cup is nearly full.
Wait until the stream slows to a drip, remove the filter, dump the grounds, and enjoy your well-deserved, home-brewed cup of coffee.