If you've been wondering how to make pour over coffee, we've got the scoop! Truth be told, the pour over method is a whole lot like the Drip method, but instead of an electric coffee maker making all the moves, with the pour over method, the coffee maker is you!
Pour over coffee is touted as more flavorful, vibrant, and full-bodied than Drip coffee. The flavor has a lot to do with how much control one has over the brewing process. Baristas (and yes, by barista, we mean you) control the saturation of the grounds, water flow, and the length of the brewing process overall.
And since the pour over brewing process typically takes longer than Drip, the hot water gets to take its time extracting as much natural flavor from the grounds as possible.
To make pour over coffee, you'll need a few things (and you've got options!):
- A Pour Over Glass Coffee Maker (such as Chemex or another brand) or a Carafe and Coffee Dripper
- A Metal or Paper Coffee Filter (Pro Tip: if using a Chemex coffee maker, use Chemex filters. They are stronger than other paper filters and will produce a cleaner tasting brew.)
The pour over brewing method is known for amplifying the subtle complexities of the flavor of coffee, so we suggest opting for a Light or Medium Roast coffee.
Light and Medium roasted coffee beans spend less time in the roaster than their Dark counterparts, so they retain more of their natural flavors.
If you are grinding your own beans, you'll want to grind to a fine consistency to make pour over coffee. Remember, the coarser the grind, the longer the brew time, and generally, you can brew the perfect cup of pour over coffee in three minutes.
To begin, boil filtered water and allow it to settle. The temperature should be just under boiling, between 200-205°.
Place the coffee filter in your Chemex (or your chosen pour over method), and add a bed of ground coffee to the filter.
Mastering the pour over coffee process means respecting the coffee-to-water ratio and controlling the water flow. Start by following the "Golden Ratio" – one to two tablespoons of coffee for every six ounces of water (or one gram of coffee for every 17 grams of water) and follow through by slowly pouring the water over the grounds in timed intervals to balance the flavor as it's being extracted.
Like the French Press method, you want to pour hot water over the coffee grounds in a circular motion. On the first pour, saturate the grounds fully and wait for "the bloom" (the moment when the grounds swell in size as gasses and flavors are released).
Hold the neck of your Chemex (or the area of brew container that you can easily grip) and in a circular motion, occasionally swirl the container around during the pouring process. Imagine you are making light waves in your ocean of coffee slurry! Adding a little man-made motion to the brew process helps keep coffee grounds evenly saturated and ensures a quick brew time. Be sure to maintain the same water level throughout the process, and you should be good to get your sip on in about three minutes.
OK you at-home barista you, we think you're ready to get brewing! Comment below to let us know how it goes and good luck!