Perfecting The Pour Over
We’d estimate that 80% of the time we’re making coffee for ourselves it’s with a pour-over — it’s easy to prepare and clean-up; it’s efficient, you don’t waste a lot of coffee; and watching the coffee bloom in the filter and taking in the aroma is oh-so-enjoyable. There are, however, a few ‘pro-tips’ to help you prepare the perfect pour-over nearly every time.
First, don’t be afraid to pre-rinse your filter using hot water; it removes the paper residue, while sealing the filter and warming up your pour-over cone.
Get your grind on... For the freshest taste, you’ll want to grind your coffee just before brewing. We recommend 2 tablespoons of coffee per 6 ounces of water, but you may need to experiment a bit. Grinding your coffee on the correct setting is also key – the size of your grind particles affects extraction, so getting this dialed in is important. Investing in a quality burr grinder will make a world of difference.
Bring the water to 205 degrees Fahrenheit, and let it sit a few minutes.
Perfect your pour… Your first pour is known as the ‘bloom pour’. When coffee beans are roasted, the organic material of the bean is heated and releases carbon dioxide. Beans will continue to release natural gases, or “degas”, gradually over 14 days, but when you grind your coffee, or add hot water it speeds up the degassing process; this is why you should always grind your coffee right before you brew. We bloom coffee to give the grounds time to make space for water. Additionally, carbon dioxide tastes sour, so blooming prevents CO2 from infusing into your coffee. If you don’t see the bloom in your filter, your coffee may no longer be fresh (we can help get you fresh coffee!).
To bloom coffee, start pouring at center of your coffee bed, working your way out to the sides. Pour about two times the the amount of coffee you use. Wait 30 seconds for coffee to “bloom” and release CO2. Then, continue to pour in slow, steady swirls until you’ve filled your cup or container.
And enjoy! You may need to experiment a bit — if the coffee tastes to weak, a finer grind and/or a bit more coffee may be necessary; if it’s too bitter or strong for your liking, less coffee or a courser grind might help. Have fun with it and enjoy the ‘hands-on’ process.