Today’s coffee drink highlight: Pour-over coffee making.
Are you ready to elevate your coffee experience?
Let’s dive into the world of pour-over coffee, a method that’s been gaining popularity among coffee enthusiasts for its clean, nuanced flavours.
The pour-over method originated in Germany in the early 1900s when Melitta Bentz invented the paper coffee filter. Since then, it has evolved into a beloved brewing technique worldwide.
In fact, according to a 2022 National Coffee Association report, 9% of Americans now use pour-over as their primary brewing method at home.
Create the Perfect Pour-over Coffee
- Freshly roasted, sustainably sourced coffee beans
- A burr grinder
- A pour-over dripper (like Hario V60 or Chemex)
- Paper filter
- Kettle (preferably gooseneck)
- Scale
- Timer
Step-by-step guide
- Grind 20g of coffee beans to a medium-fine consistency.
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- Place the filter in the dripper and rinse with hot water.
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- Add ground coffee to the filter and create a small well in the centre.
- Start your timer and pour 50g of water (just off boiling) over the grounds.
- Allow the coffee to bloom for 30 seconds.
- Slowly pour the remaining water in circular motions, maintaining a steady flow.
- Aim for a total brew time of 2:30-3:00 minutes.
The result is a clean, bright cup that highlights the coffee’s unique flavour profile.
Remember, sustainability starts with your beans – choose ethically sourced, organic coffee to make your pour-over not just delicious, but eco-friendly too!
The Rise of Pour-Over Coffee in the UK
In recent years, the UK has witnessed a remarkable surge in the popularity of pour-over coffee.
This manual brewing method, once confined to speciality coffee shops, has now found its way into the homes of coffee enthusiasts across the nation.
The appeal of pour-over coffee lies in its ability to produce a clean, flavorful cup that highlights the unique characteristics of single-origin beans.
Moreover, the ritual of hand-brewing offers a moment of mindfulness in our often hectic daily routines.
According to a report by Mintel (2023), the UK specialty coffee market has grown by 15% in the past year, with pour-over methods accounting for a significant portion of this growth.
This trend reflects a broader shift towards more artisanal and personalized coffee experiences, as consumers become increasingly discerning about the quality and origin of their daily brew.
Understanding the Pour-Over Method
At its core, the pour-over method involves pouring hot water over ground coffee beans contained in a filter, allowing the brewed coffee to drip into a carafe or mug below.
While this may sound simple, achieving the perfect pour-over requires attention to detail, precision, and practice.
The Science Behind Extraction
To truly master the art of pour-over coffee, it’s essential to understand the science of extraction.
When hot water comes into contact with coffee grounds, it begins to dissolve and extract various compounds.
These compounds include caffeine, oils, acids, and sugars, each contributing to the final flavor profile of your cup.
The key to a balanced pour-over lies in achieving the right level of extraction.
Under-extraction results in a sour, weak coffee, while over-extraction leads to bitterness and astringency.
Factors such as grind size, water temperature, and pour technique all play crucial roles in determining the level of extraction.
Choosing the Right Equipment
While the pour-over method is relatively simple, having the right equipment can significantly impact the quality of your brew.
Let’s explore some essential tools for crafting the perfect pour-over coffee.
The Dripper
The dripper is the heart of your pour-over setup.
Popular options include the Hario V60, Kalita Wave, and Chemex.
Each dripper has its unique design, affecting the flow rate and extraction pattern.
For instance, the Hario V60’s conical shape and large hole promote a faster flow, while the Kalita Wave’s flat bottom ensures a more even extraction.
When selecting a dripper, consider your preferred flavor profile and brewing style.
The V60 tends to produce a brighter, more delicate cup, while the Kalita Wave offers a fuller-bodied result.
Experimenting with different drippers can be an exciting way to explore the nuances of pour-over coffee.
The Kettle
A gooseneck kettle is indispensable for precise pouring.
The long, narrow spout allows for greater control over the water flow, enabling you to target specific areas of the coffee bed.
This level of precision is crucial for achieving even extraction and avoiding channeling, where water finds an easy path through the grounds, leading to under-extraction.
Electric kettles with temperature control are particularly useful, as they allow you to maintain the optimal brewing temperature throughout the process.
The Specialty Coffee Association (SCA) recommends a water temperature between 195°F and 205°F (90.5°C to 96°C) for optimal extraction (SCA, 2024).
Filters
The choice of filter can significantly impact the flavor and body of your coffee.
Paper filters produce a cleaner cup by trapping oils and fine particles, resulting in a brighter, more transparent flavor profile.
On the other hand, metal filters allow more oils to pass through, creating a fuller-bodied cup with a richer mouthfeel.
When using paper filters, it’s essential to rinse them with hot water before brewing.
This process removes any paper taste and preheats your brewing vessel, ensuring a more stable temperature throughout the extraction.
The Importance of Water Quality
While often overlooked, water quality plays a crucial role in the taste of your pour-over coffee.
After all, coffee is 98% water.
Using filtered water can significantly improve the flavour of your brew by removing impurities and balancing mineral content.
The ideal water for coffee brewing should have a total dissolved solids (TDS) range of 75-250 ppm and a pH level between 6.5 and 7.5 (Hendon et al., 2014).
If you’re serious about optimizing your pour-over, consider investing in a water filtration system or using bottled water specifically formulated for coffee brewing.
Mastering the Pour-Over Technique
Now that we’ve covered the essential equipment, let’s delve into the art of the pour-over technique.
While there are many variations and personal preferences, the following steps provide a solid foundation for crafting an excellent cup of pour-over coffee.
The Grind
Achieving the right grind size is crucial for optimal extraction.
For pour-over methods, a medium-fine grind, similar to the texture of sea salt, is generally recommended.
However, the ideal grind size can vary depending on your specific dripper and personal taste preferences.
Invest in a quality burr grinder to ensure consistency in your grind size.
Inconsistent grind sizes can lead to uneven extraction, with finer particles over-extracting and larger ones under-extracting.
The Bloom
The bloom is a critical step in the pour-over process.
When you first add hot water to the coffee grounds, they release carbon dioxide in a process called degassing.
This initial pour, typically using about twice the weight of the coffee in water, allows the grounds to saturate evenly and prepare for extraction.
Allow the coffee to bloom for 30-45 seconds before continuing with the main pour.
This step ensures that all the grounds are evenly wetted, promoting uniform extraction and enhancing the overall flavour of your brew.
The Pour
The main pour is where the art of hand-dripped coffee truly shines.
Start by pouring in slow, concentric circles from the centre outward, being careful not to pour directly onto the filter.
This technique ensures even saturation of the coffee bed and helps maintain a consistent extraction rate.
Some baristas prefer a continuous pour, while others opt for multiple smaller pours.
Experiment with different techniques to find what works best for you and your chosen equipment.
Regardless of your approach, aim to maintain a consistent flow rate throughout the brewing process.
Timing and Ratio
The total brew time for a pour-over typically ranges from 2.5 to 4 minutes, depending on your recipe and equipment.
As a general guideline, aim for a coffee-to-water ratio of 1:15 to 1:17.
This translates to about 20-22 grams of coffee for a 12-ounce (355 ml) cup.
Keep in mind that these are starting points, and you should adjust based on your taste preferences and the specific coffee you’re brewing.
Lighter roasts may benefit from a longer extraction time, while darker roasts might require a shorter brew to avoid over-extraction.
Troubleshooting Common Issues
Even with the best techniques and equipment, you may encounter challenges in your pour-over journey.
Here are some common issues and how to address them:
Over-extraction: If your coffee tastes bitter or astringent, try using a coarser grind or reducing the brew time.
Under-extraction: Sour or weak coffee can be improved by using a finer grind or increasing the brew time.
Uneven extraction: If you notice dry spots in your coffee bed after brewing, focus on improving your pouring technique to ensure even saturation.
Channelling: This occurs when water finds an easy path through the coffee bed, leading to under-extraction.
Avoid this by pouring gently and maintaining an even coffee bed throughout the brew.
Exploring Advanced Techniques
As you become more comfortable with the basics of pour-over brewing, you may want to explore more advanced techniques to further refine your coffee experience.
Pulse Pouring
Pulse pouring involves adding water in several smaller pours rather than one continuous stream.
This technique can help maintain a more consistent temperature throughout the brew and allow for greater control over the extraction process.
Experiment with different numbers of pours and intervals to find your perfect recipe.
Temperature Profiling
Some advanced brewers experiment with varying water temperatures throughout the brewing process.
For example, starting with a slightly lower temperature for the bloom and gradually increasing it for subsequent pours.
This technique can help highlight different flavour notes in your coffee.
The Role of Agitation
Agitation, or stirring the coffee slurry during brewing, can significantly impact extraction.
A gentle stir after the bloom or during the main pour can help ensure even extraction and break up any clumps of ground.
However, be cautious not to over-agitate, as this can lead to over-extraction and bitterness.
Sustainability in Pour-Over Coffee
As coffee lovers, it’s essential to consider the environmental impact of our brewing methods.
Pour-over coffee, when done mindfully, can be a relatively sustainable option.
Here are some ways to make your pour-over routine more eco-friendly:
Use reusable filters: Metal or cloth filters can significantly reduce waste compared to disposable paper filters.
Choose sustainably sourced coffee: Look for beans that are certified organic, Fair Trade, or Rainforest Alliance.
Compost your grounds: Coffee grounds make excellent compost material, enriching your garden soil.
Opt for energy-efficient kettles: When selecting an electric kettle, look for models with good insulation and energy-saving features.
Conclusion: The Journey of Perfecting Your Pour-Over Coffee
Mastering the art of pour-over coffee is a journey of continuous learning and refinement.
As you experiment with different techniques, equipment, and coffees, you’ll develop a deeper appreciation for the nuances of flavour and the craft of brewing.
Remember that while guidelines and techniques are helpful, the ultimate goal is to create a cup of coffee that you enjoy.
Don’t be afraid to break the rules and develop your own unique approach to pour-over brewing.
As you continue to explore the world of pour-over coffee, stay curious and open to new experiences.
Attend coffee cuppings, visit speciality cafes, and engage with other coffee enthusiasts to broaden your knowledge and palate.
With practice and patience, you’ll soon be crafting pour-over coffee that rivals the best cafes in the UK and beyond.
References
Hendon, C.H., Colonna-Dashwood, L. and Colonna-Dashwood, M. (2014) ‘The Role of Dissolved Cations in Coffee Extraction’, Journal of Agricultural and Food Chemistry, 62(21), pp. 4947-4950.
Mintel (2023) UK Coffee Shop Market Report. London: Mintel Group Ltd.
Specialty Coffee Association (SCA) (2024) Brewing Fundamentals. Available at: https://sca.coffee/research/coffee-standards (Accessed: 22 September 2024).
Rao, S. (2017) The Professional Barista’s Handbook: An Expert Guide to Preparing Espresso, Coffee, and Tea. Scott Rao.
World Coffee Research (2023) Sensory Lexicon. Portland: World Coffee Research.
Citations
[1] https://www.seriouseats.com/make-better-pourover-coffee-how-pourover-works-temperature-timing
[2] https://minimalistbaker.com/how-to-make-pour-over-coffee/
[3] https://perfectdailygrind.com/2019/01/everything-you-need-to-know-to-brew-great-filter-pour-over-drip-coffee/
[4] https://www.youtube.com/watch?v=3YYOWBCd4zo
[5] https://www.reddit.com/r/Coffee/comments/2s2d0k/what_is_your_pour_over_technique/
[6] https://europeancoffeetrip.com/summer-cold-coffee-recipes/
[7] https://www.coffeeness.de/en/what-is-a-cafe-con-leche/
[8] https://en.wikipedia.org/wiki/Decaffeination