How To Make Pour Over Coffee
Probably the most tasty coffee that have existed for edges. Coffee brewing is a practice that has been there for long and there are a number of brewing techniques such as the Pour over, French press, instant mix, standard drip, etc. All these have always been revolving around three basic processes that coffee brewing has to pass through;
* Wetting the coffee ground
* Dissolving them with water
* Allowing diffusion
The way these three key steps is being handled and kind of material used is what makes a different in these techniques.
The pour over coffee
Pour over coffee, as the name suggests is basically pouring water systematically over a filter in conic shape hence the name pour over. This in turn gives you a cup of coffee that is clean, bright and no bitter taste or remains of fine coffee beans.
There are equipment used to make pour over coffee, of course well developed to make it fast. But generally the science behind it is you need the following;
* Coffee beans, at least 48g of dried coffee beans
* Have water
* Have a filter that can be twisted in to a cone shape
* Have a stopwatch or any other time recording tool
* Have a measuring equipment, e.g. a beam balance just to accurately measure the ingredients.
Before we look at the equipment, lets first look at the whole process. So that we don’t deviate too much from the main topic, how to make pour over coffee.
Steps to making pour over coffee
1) Grind the coffee beans. Before anything we must grind our beans, so here is where the balance finds work. Measure accurately the desired amount of dried coffee beans, in our case 48gms. Then grind them until they are fairly coarse.
2) Preheat the filter. Fold the filter into a cone shape and place it on the chemex. Then slowly pour hot water on it until it is completely soaked. This will help clean it, and remove the paper-y taste in the filter paper. Making it produce the best you want. Remember to empty the chemex off the water used to rinse the filter, unless you want to drink a cocktail.
3) Pour the grounded coffee beans on the center of the folded filter. At the pointed end. Then place it on the scale and reset it to 0gms.
4) Start pouring. With the zigzag kettle mouth, yeah mouth pour water on the fairly coarse ground until they are wet so far. With your stop watch wait for a minute or so for the grounds to puff up and release gases, in particular carbon(iv) oxide. There is a science on the why the gas must be released. I will not get into that detail, but yeah you must allow for them to puff up and bloom.
After they puff up, start pouring water now in round 2, in circular motions from the Centre as you head upwards and outwards. This continues to rewet the grounds. You can pour water until it reads 300gms and then stop to allow the water drain.This will prevent the last concentrated drops of grounds which might make your coffee bitter, from draining into the chemex.
Continue pouring water, until the scale reads 750gms as you allow it to drain.
5) Remove the filter paper. To avoid having bitter taste, it is advisable you do not wiat until the last drop. Carefully take the filter out when still some meaningful amount of water has not drained so far. This will prevent the last concentrated drops of grounds which might make your coffee bitter, from draining into the chemex.
You can now serve your coffee.
Back to coffee equipment, the kind of coffee equipment that makes the best pour over coffee:
Pour over brewers: there are several brewers out there in the market depending on your pocket abilities. Chemex is just one of them. Others like bee house and the rest are also useful.
Coffee grinders: you would want to use a grinder that will let you decide on the coarseness yourself rather than those which just grind.
The kettle to use: use a kettle that you can control how it pours out water.t
The filter to use: get a filter that can fit on the brewer you intend to use.