Pour-Over Coffee Is a True Preparation Classic
Pour-over coffee is practical and yields amazing results. In this article, you will receive a guide for pour-over coffee preparation and tips for doses and grinding coarseness.
Many friends in the coffee community say that a French press brewing method creates a thicker coffee body, and coffee grounds can end up in the cup. Many coffee drinkers don’t enjoy that, which is why pour-over coffee is so great.
The result of a successful pour-over is clear: no coffee grounds and no sediment. Pour-over coffee retains its clean taste even after it cools because, without coffee grounds floating in the cup, it’s not possible to continue flavor extraction.
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Which Pour-Over Coffee Dripper Should I Choose?
I like to use the porcelain Hario coffee dripper, which comes in two sizes: the 01 coffee dripper, which is really only suitable for one cup; and the 02 coffee dripper, for one to four cups.
A less popular alternative is the Melitta coffee dripper, but I am personally not a fan.
Operating Instructions for Pour-Over Coffee
1. Grind fresh coffee beans. The amount of coffee grounds is important with pour-over coffee: 2 to 3 teaspoons for every half cup of water. If you have a larger cup that will need more water, you can’t just double the amount of coffee grounds and expect it to taste the same.
The more coffee grounds you use, the longer it will take for the coffee to drip through the filter. This leads to a longer water-coffee contact time, which risks over-extraction.
It is something that you will have to test out to find the perfect ratio. Grind the coffee between a moderate and a fine degree (finer than grounds used with a French press and coarser than grounds used for espresso).
2. Fold the paper filter at the seam and insert it into the coffee dripper.
Wet the filter with water to wash out unwanted particles – this will also help the filter stick to the porcelain.
3. After boiling the water, let it cool for a few seconds. While you wait, put the coffee grounds in the filter. Gently shake the coffee dripper to flatten the grounds and obtain a smooth service. Slowly pour the water over the coffee to evenly moisten the grounds. Let the water drip for a few moments to prevent the grounds from floating.
This process, called “blooming,” will take approximately 30 seconds.
4. Slowly pour the remaining water over the grounds in a circular motion until the water almost reaches the coffee dripper’s top edge. If you want to use more water, wait until the liquid from the first round is completely dripped through, then pour the rest in. If the coffee grounds stick to the filter’s edges, you can dislodge them when you pour the water.
Expert Tips for the Pour-Over Coffee
- Have the coffee drip directly into your cup by placing the dripper onto your mug. If you measure the water before boiling it, you should have just the right amount to fill your cup. Measuring the water allows you to pour without fear of over-dripping.
- Always wet the filter beforehand to prevent any possible particles from getting into your coffee.
- Don’t spend money unnecessary! A respectable porcelain coffee dripper and good paper filters are perfectly fine. Nobody needs a fancy kettle! I already know that I will anger some coffee lovers, but an “even and controlled dosing” is also possible with any conventional water kettle.
FAQ About Pour-Over Coffee:
What should I do if the water drips through the grounds too slowly?
I’ve done everything according to the instructions, but the coffee still doesn’t taste good!
How is pour-over coffee different than using a drip coffee machine?