When it comes to brewing the perfect cup of coffee, most baristas turn to the pour-over method. This is because pour-overs allow more control over the brewing process and, if done skillfully, can brew a better cup of coffee than any other method.
Pour-over coffee gives the beverage a deeper and richer taste than machine drip coffee. This is because the water the beans are brewed with are being replenished with freshwater, which will extract more than just the surface molecules of the coffee beans. The tastier solubles are released faster than the bitter tasting ones, so brewing pour-over coffee is all about finding the perfect sweet spot.
Pour-over coffee, also referred to as drip coffee or filter coffee, brings out the unique and subtle flavors of each type of coffee bean better than other brewing methods. This is pour-over coffee’s specialty.
What kind of coffee beans should I use for a pour-over?
Pour-over coffee is the perfect brewing method to accentuate the flavors of single-origin coffee beans. Single-origin coffees are known for their distinctive flavors, each depending on where the beans were grown. Unlike blends, their flavors are more exaggerated and potent, making them the perfect type of coffee beans for pour-overs.
What type of grind works best for pour-over coffee?
There is no easy answer to this question because it varies depending on the type of coffee you are using, how much coffee you are brewing, and your coffee to water ratio is. There are, however, a few general guidelines to follow.
In most cases, a finer coffee grind will mean that your water will flow more slowly through the filter. It will have more time to soak all the molecules released from the coffee beans, which leads to a more flavorful cup of coffee . . . up to a point. With great flavor comes a great risk of overly-bitter coffee.
If the coffee grounds soak in water for too long, eventually the bitter tasting tannins and other unpleasant molecules will enter the coffee. The trick of pour-over coffee is extracting as much flavor as you can without turning the coffee bitter.
With a coarse grind, water filters through the coffee grounds significantly faster. There is a reduced chance of the coffee becoming bitter from over-extraction but if it brews too quickly, the coffee will taste weak.
This is why there is no easy answer to how coarse coffee should be ground for a pour-over filter. It is a battle between coarseness, time brewed, and the type of coffee beans you are using.
How do I brew pour-over coffee?
The basis of pour-over coffee is actually very simple. Using medium-fine coffee beans, fill a pre-wetted, cone-shaped coffee filter halfway full. Place this over your desired mug. Be sure that the mug or whatever container you are using will be big enough to hold your finished coffee.
Bring a gooseneck kettle filled with 8 ounces of fresh water to a boil. Let the kettle cool for 30 seconds before pouring it directly on the coffee beans. Use circular motions to evenly distribute the hot water over the coffee grounds.
Experienced baristas use a method called blooming where they let the coffee grounds quite literally “breathe” every 30 seconds. Coffee beans contain carbon dioxide that is released with the addition of heat. In blonde roasts, less carbon dioxide is released because the roasting process has not broken down the bean’s cellular structure as much as it has with a dark roast.
The gas expands the wet coffee beans and then creates a hole where it is released. Once the gas has been released from the coffee beans, it is okay to continue pouring water for another 30 seconds. The total brew time should be about 2.5 to 3 minutes.
Pour-over coffee is a slow and painstaking process, but once the process is perfected, there is no better cup of coffee. Yes, it is a lot of work, but us coffee connoisseurs wouldn’t have it any other way.