The How-To of Pour Overs
Brewing pour-over coffee is a world of its own. While the concept is simple- pouring hot water over ground coffee in a filter, what goes on behind the scenes is purely impressive. This brewing method has a couple of variables: the equipment used to brew, the water temperature, grind size coffee ratio, and lastly bloom time.
The method you use to do your pour-over comes down to personal preference. If you like the elegant look of glass then the Chemex might be right for you. If you're looking to brew right into your cup, Hario V60 might be your style. Or if you are looking for something more on the go then the Fellow Stagg is your winner. They all achieve the same concept, filtering the coffee.
One of the most important pieces of equipment to have is a temperature-controlled kettle with a gooseneck. This allows you to precisely control the temperature of the water. Too hot and you burn the coffee, too cold and you have under extraction. I have found that 180-185°F is the perfect range for most coffees. While some might need a hotter brew temp, others need a colder temperature. This is something one has to adjust with each different coffee they brew.
On to the grind setting. This one is fairly simple, you want a medium to course grind or just a tad above medium. Too coarse and the coffee comes out acidic and sour while too fine and the coffee flavors will be too overpowering. It's best to use freshly ground coffee. We recommend getting a grinder for your home to get the most freshness out of your beans.
The ratio, here is where the magic happens. Finding the perfect water-to-coffee ratio takes time and varies with coffee. Most people use the classic 16:1 which means 16 parts water to one part coffee. In simpler terms, multiply the amount of coffee you have and tada you got your water. I usually do 27 grams of freshly medium ground coffee to 432 grams of water. This gives me about a mug of perfectly brewed coffee. You will need to tweak the ratio depending on the coffee and your taste.
Lastly comes the bloom time. The bloom time is the time you are giving the coffee to bloom and get soaked with the water. Before you get ready to put your coffee grounds in the filter, make sure to soak or clean the filter. This is achieved by simply putting the hot water over the filter to remove the paper taste and then wasting the water that got filtered. Once you place the grounds, you bloom it by putting 20% of the water you are going to use evenly over the grounds and letting it bloom. You should see some bubbles which are CO2 or expansion of the grounds. Some people leave the coffee in this state anywhere from 30 seconds to a minute, it’s all personal preference. Once you have reached the time, pour the rest of the water going in circles making sure you soak all the grounds evenly with equal distribution.