Pour Over Method

The pour over method is a popular way of making coffee that involves pouring hot water over coffee grounds in a filter. This method allows for precise control over the brewing process and can result in a flavorful and aromatic cup of coffee.

To make coffee using the pour over method, a cone-shaped dripper and a paper or metal filter are typically used. The filter is placed in the dripper and filled with coffee grounds, which are then evenly distributed. Hot water is then poured over the grounds in a circular motion, saturating them and allowing the coffee to bloom. The water is added in stages, with the overall brewing time typically ranging from 2-4 minutes.

The pour over method is popular among coffee enthusiasts due to the ability to control the temperature, flow rate, and water distribution throughout the brewing process. This allows for the extraction of unique flavor profiles and the ability to adjust the strength and body of the coffee to personal preference.

Pour over brewing requires attention to detail and patience, but can result in a delicious and nuanced cup of coffee. This method is popular in specialty coffee shops and is also becoming more popular among home coffee brewers who are looking to experiment with different brewing techniques.

Pour Over Method

What you will need:
Pour Over Vessel ( i.e. Chemix, V60)
42g Coffee beans
700g/ml hot water 205 degrees

1. Start Water

Start by boiling water and letting it cool to 205°F/96°C. This temperature is optimal for brewing coffee with this method.


2. Measure & Grind

While the water is heating, grind 42g of coffee beans to a medium-fine consistency, similar to sea salt.


3. filter & Grounds

Place a paper filter into your pour-over dripper and rinse it with hot water to remove any papery taste. Add the ground coffee to the filter and tap it gently to level the coffee bed.

4. Bloom

Pour about 100g/ml of hot water over the coffee grounds, starting from the center and moving outwards in a circular motion. This is called the bloom, and it allows the coffee to release gases and pre-infuse for optimal extraction.


5. 200g/ml Hot Water

Wait for 30 seconds, allowing the coffee to bloom, and then pour the remaining hot water over the coffee in a slow, steady stream. Pour in a circular motion and try to keep the water level steady, avoiding pouring too fast or too slow.


6. 2 Minute Mark

Once you have added all the water, wait for the coffee to drip through the filter into the cup or carafe. This should take about 3-4 minutes.

7. Discard grounds

Remove the filter and discard the coffee grounds.

8. Enjoy!

Serve the coffee immediately and enjoy the smooth and aromatic flavor that the pour-over method produces.

Remember that the ratio of coffee to water can be adjusted to your personal preference. With this recipe, a ratio of 1:16.6 is used (42g of coffee to 700g/ml of water), but you can adjust the ratio up or down depending on how strong or weak you prefer your coffee.
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