While some coffee lovers consider hand-pouring water over your coffee grounds as an arduous task, this method ensures that your coffee is evenly extracted and you have full control of its coffee to water ratio. The resulting coffee has no bitter taste; it is also bright and flavorful.
What is Pour Over Coffee?
The pour-over coffee method or commonly known as the manual drip coffee method is a very basic way of brewing coffee. You may imagine multiple difficult scenarios encountered while making the coffee, but, you should know, this method is actually pretty simple.
All you need are a couple of basic things: ground coffee, a pour-over coffee brewer (preferably one from this list) and a cup. To make it simple, all you need to do is put the fresh coffee grounds into your cup, and then pour hot water over it, until you get your desired coffee results.
To elaborate more, this whole process starts off when the water is poured and then it reaches through the ground coffee. Next, it seeps through the paper filter. Afterward, it is gathered inside a container specifically used for drip brewing coffee.
To sum it up, simply pour the hot water over your ground coffee. Make sure that the grounds are evenly wet. Then, pour accordingly. If you like a stronger brew, pour slowly. If you’d like a lighter taste, pour faster. The water to coffee ground ratio also depends on your preference. If you like more concentrated coffee, pour more coffee grounds and lesser water. If you also want to extract its full flavor, get hotter water. That’s it!
How to Make Pour Over Coffee
Pour over coffee does not have multiple methods- but that depends on the kind of brewing technique you want. Some might have different processes. However, all coffee brewing methods do include three major phases – wetting, dissolution, and diffusion. All these phases are connected to one another. They’re like dominoes; they affect whatever comes next in various ways.
Wetting is the first general phase. The word already describes what goes on with this process. The coffee grounds are dry, therefore, one must make it wet. It may sound simple, but once you understand the whole process, it gets harder. Let’s dig a little deeper.
Coffee grounds aren’t generally brown. The major by-product of roasting coffee beans is carbon dioxide gas.
Lighter roasted coffees usually have a carbon dioxide trapped inside the cell structure of a coffee bean this leaches out for several weeks. On the other hand, darker roasted coffees have less carbon dioxide in it, since the roasting process has basically blown a hole in each part of the cell structure. This means that carbon dioxide may blow out in just a few days.
While you’re starting your pour over brew, it is best if you add enough brewing water so that all of the grounds are wet. Afterward, you should wait for the carbon dioxide to escape the grounds. After about ten to thirty seconds, they may have already blown out. Coffee professionals call the result of this phase a “bloom”, which is just the bed of grounds swelled and expanded after the phase.
Dissolution as a word is actually really very self-explanatory. Even so, let’s break it down into pieces. The word dissolution means, to dissolve. This whole phase is all about– dissolving the coffee. Once all those coffee grounds are fully wet by the first phase, it is ready for dissolution. The hot water will be dissolving the solubles- or commonly known as solutes inside the beans’ cells.
Coffee brewing is only made difficult by the complexity of organic substances inside the coffee grounds. All those substances include both pleasant and unpalatable types. Luckily, all those substances that the solutes contain are dissolved in water faster than that of the foul-flavored substances, which makes the pleasant tasting ones much more dominant in terms of taste.
Diffusion is all about taking all of the dissolved substance containing solutes and getting it out of the coffee grounds through osmosis. Now, osmosis has been discussed throughout our school years, and it is no surprise that such a process is included in making coffee. The cell wall structures of the coffee grounds are all semi-permeable membranes. The osmosis pressure drives the perfect brew out of the concentrated chambers of the coffee grounds and then out to the watery setting.
How to Properly Use a Pour Over Coffee Maker
If you don’t have the luxury of time to pour it by yourself, you can buy pour over machines to do the job. But, be very careful when choosing a product, because they are not created equal. You must bear in mind that the main reason why some coffee lovers prefer the pour over method over machine made ones is that they have full control over the quality.
So, when buying a pour over brewer, check if it has features that will ensure proper coffee to water ratio, temperature regulator and other features that could produce a cup of coffee which is similar to one that is made through manual pour over method.
Although new coffee brewing technologies may be popping out of nowhere most of the time, one must decide whether or not it is a waste of time and money, or if it is not. Buying brewing equipment is important. But choosing equipment that is actually equipped the way you need them to be is much more important.
When buying a coffee brewing machine, you must learn how brewing works first. If you’re buying brewing equipment, you should know the specifications and for what kind of brewing method it is.
Getting a coffee brewer that doesn’t meet the specifications that you need may just be a huge waste of money. The device that will help you make the perfect kind of brew in the method you want is available. You just need to search properly. The coffee you’ll be able to make will be worth it.
The process starts off by bringing 1 ½ cups of water into a boil. While it is boiling, one must place the dripper provided by the machine on a carafe, or most commonly known as a cup, and then a filter must be placed in the dripper. Afterward, the coffee grounds should be emptied into the coffee filter. Then, the dripper should be shaken so that the surface of the grounds would be leveled out. The processes of each coffee machine may differ. However, there will be instructions provided, depending on the kind of coffee machine you get.
Preferred Grind for Pour Over
Generally, it is accepted that a solid medium grind is just what the perfect pour over coffee brew needs. The medium kind of coffee grind is the best for extraction via filter according to study. Aside from coffee grind size, there are two other key aspects of extraction. Those two aspects are time and temperature. With that said, tuning your grind properly for your pour over coffee machine is the best investment you can possibly make. NOTE: To ensure proper grind, we recommend you check out our separate lists of the top manual and burr grinders on the market this year. Also, learn about the different types of coffee grounds.
Pour Over Coffee Benefits
If you like being in control of things, pour over is the best coffee making method for you. One of the benefits of this method is that you have control over each step of the whole coffee brewing process. Even if you deny it, you get gratification when you participate in each part of the coffee making process.
With all your materials available: the good quality grinder, kettle, coffee maker, and pour over drip cone, what could go wrong? With the steam of the water put on 200 Fahrenheit, the aroma of your freshly brewed pour over coffee will automatically brighten your day.
To be quite honest, making it yourself rather than going to a coffee shop and waiting in line is much more efficient. With a little bit of experimentation, you could spice up the result of your brew. Once you get the hang of it, you’ll eventually be able to consistently make a quality cup of coffee.
Pour Over coffee makes us a little bit like Albert Einstein. The control we have over the results of the brew somehow gives your creativity a little boost, and there we go! A little experimentation here and there, a perfect cup of coffee! You can adjust the water, the temperature, the grounds, and even spice it up a little bit with additional flavoring. It’s all up to you and your taste buds. A little experimentation won’t hurt. You’ll eventually find the perfect recipe fit for your unique taste.
Anthony is a professional barista in the city of Chicago. He has written for many online publications on various topics related to coffee.