The Journal

resources to guide your expeditions in coffee

Pour TasteBrewing Cafe-Quality Coffee At Home with The Pour Over Method

Manual coffee brewing methods are a great way to level-up your home coffee game. The Pour Over Method is perhaps the most elegant alternative to an auto-dripper because they employ simple science and produce excellent results.

Now, let’s take a look at three reasons that have us pouring over pour overs, and keep us coming back for more.

1. Pour Overs highlight the hands-on experience of brewing great coffee.

With minimal equipment and endless variations, pour over brewing is an accessible option to start making cafe quality coffee at home. It just takes some freshly ground coffee, a filter, and a filter holder. From there, anyone can create an exceptional brew.

Choose coffee that’s been fresh-roasted and grind it just before brewing for the best flavor. Various filters are available, but should match the filter holder in thickness and style. A filter holder can have ridges that prevent sticking, are available in metal and ceramic, and accommodate both cone and wedge filters.

To start, we recommend: the Clever Dripper, the Kalita Wave, or the Hario V60.

The basics are quickly mastered, and you can achieve coffee magician status by upgrading your coffee toolkit to include a scale and a gooseneck kettle, both of which increase the consistency and magnify the degree of control you have over how your brew is executed.

2. Brilliant science is behind incredible flavors.

Once water has reached a near-boiling point, it’s ready to be poured in a single stream onto the fresh grounds. This sets off a chemical process that results in enticing aromas and intricate flavors.

After initially wetting the grounds with clean, hot water, wait a tic and allow them release excess carbon dioxide by pausing for a moment. You’ll see bubbles well-up from now saturated brew bed. This lets the grounds swell with water and “bloom”, which sets up the coffee grounds for optimal extraction.

By giving the carbon dioxide a 30-second break to get out of the fresh-roasted coffee, you leave space inside the cells for the rest of the water to enter and pull out all the intense flavors and aromas that are found inside.

Complete the extraction by pouring in a pulse-pause pattern, where you add ~100g of water, wait a minute until the brew bed (the layer of water on top of the grounds) gets thin, then add ~100g more water, and repeat until you get your desired volume of total water (usually about 15:1 ratio of water:coffee, or 450g water for 30g of coffee beans).

3. Pour Over makes the coffee brewing process unique for every taste.

Pour over brewing allows a roast’s unique flavors and aromas to shine, slaying the common coffee everyone else is drinking. Controlling the flow of water in the grounds as they brew opens the cell walls and moves its essential elements into the final cup, particularly highlighting the bright and sweet notes of an offering.

Experimenting with different origins, different levels of coarseness in the grind, and other manual brewing items like decanters, scales and grinders can bring a new level of customization to coffee. But that’s the advanced class, and you don’t need a PhD in brewing to produce an excellent cup using the pour over technique.

Pour over brewing is a simple, yet sophisticated, way to create a great cup of coffee. It shines a spotlight on what makes coffee beautiful, and allows you to craft the final product yourself.

Local, fresh-roasted coffee is the perfect partner for pour over brewing. Talk to your roaster about the details of each batch and have a discussion about your preferences. Knowing the origin, the flavors to expect, and the best methods of brewing will help you make the most of every cup.

Roaster Asset 1