Time-tested technique for a bold and fruity brew
THE POUR OVER
The Pour over was created by Auguste Melitta Bentz in 1908. Dissatisfied by the over extracted & bitter coffee in her percolator, she began to experiment with blotting paper from her son’s school book and a brass pot punctured with a nail. This led to the Melitta Pour Overs – The cone shaped design that we are so familiar today.
The Pour Over is both a method & a type of tool used for brewing coffee. Hot water is slowly and precisely poured over coffee grounds in a circular motion, which then trickles down the funnel shape of the tool and is filtered through a paper into a glass container. A fine V60 filter is most often used resulting in fast extraction and higher oils content giving the brew a bright and fruity taste.
- Pourover Brewer
- Pourover Jug
- V20 Filter
- Hot Water
- Gooseneck Kettle
|Grind Size||Coffee Water Ratio||Roast||Total Brewing Time|
|Medium - Coarse||1:15||Light or Medium||3 - 3.5 minutes|
- Coffee: 20 g
- Water : 300 ML
- Makes 1 Cup of Coffee
Step 1 - HEAT
Heat fresh water to 200° F using a thermometer. Or, bring water to a boil and let it stand for 30 seconds.
Step 2 - SET-UP
Fold down the seam of the paper filter and place it into the pour over cone so it lies flat. Rinse the filter with hot water & discard water.
Step 3 - MEASURE
Measure 20 grams of freshly roasted coffee beans. 20 grams is about 4 tablespoons or 2 standard coffee scoops.
Give it a gentle shake to even the bed.
Step 4 - POUR
Pour 40 ml of hot water (twice the weight of the grounds) in a spiral pattern so that all of the grounds are saturated. Wait for the coffee to bloom.
At 30 seconds, resume pouring water over the grounds slowly, first in a spiral pattern, and then straight down. Pour 260 ml of water and keep the coffee grounds fully saturated from start to finish.