In recent years, pour over brewing methods have taken hold of those beginning to venture into the world of specialty coffee. Pour overs can feel much more intimate and personal compared to brewing coffee in a traditional drip machine. There is something enticing and deeply satisfying about being so intentional with every drop of water that passes through your coffee grounds. Hand pouring the water, watching the coffee bloom and brew, and taking that first sip after the final yield. It may seem like a lot of work for a cup or two of coffee, but being able to control the variables and play with the parameters of your morning cup are well worth the time it takes to brew a pour over.
As with all methods of brewing coffee, there are some basic parameters to follow that can help guide you through the brewing process. The main variables to take into account are grind size, water quality and temperature, and the brewing ratio. Most often, beans for pour overs can be ground to a grind size comparable to a drip coffee which can be referred to as a medium grind size. It is best to use filtered water with a balanced pH level ranging from 198-203 degrees fahrenheit. A great starting ratio for brewing pour overs is a 1:15 ratio – starting with a dry dose of 20-30 grams with a final yield of 300-450 milliliters of water.
There are multiple pour over brewing devices on the market, but some of the most frequently used are the Kalita Wave 185, the Hario v60, and the Chemex. Kalita’s are notable for being approachable and forgiving when making pour overs. They are conical with a flat bottom which allows for a consistently even amount of water drainage during the brewing process. v60’s are similarly conical, however they have a pointed bottom which creates a more narrow pathway for the water to drain from. Subtle alterations in the variables can create a noticeable difference in final brew results with v60’s. This can allow the brewer to experiment or play with their pour over recipes. Chemex is a great method for brewing bigger pour over recipes that result in multiple cups of coffee. It is an hourglass shaped vessel that only requires the paper filter so there is no need to purchase an additional server for the pour over set up.
The pour over brewing process is intricate, but not as difficult as it may seem from afar. Begin by weighing out 30 grams of a dry dose of coffee. Heat up the water for a gooseneck kettle to 201 degrees fahrenheit. Place a paper filter in the pour over brewing device, prewet the filter to get rid of any papery flavor that may come through, and then dump the waste water from the server. Place the server and pour over device on the scale, add the dry coffee grounds, and lastly tare the scale in preparation of the brewing process.
Pour into the center of the coffee grounds and move the stream of water in a counterclockwise circular motion toward the outer rim of the grounds to ensure an even extraction. Start with 60 grams of water in the coffee for the initial bloom to allow some of the gas in the coffee to escape. Start a timer and wait 30 seconds until the next pour. Use the same pouring technique at the 30 second marker and add 90 grams of water for a total of 150 grams in the server. Continue to pour at 30 second intervals, and at the one minute marker add 100 grams for a total of 250 grams in the pour over. Carry on with this process, making sure to pour in a circular motion until the 450 gram yield is poured into the server. Depending on the grind size, it will take anywhere from 2:50-3:15 to fully drip from the brewing device into the server.
This is a general approach to brewing a pour over with a 1:15 ratio, but it is important to note that this recipe can be altered to personal liking. It is perfectly acceptable to begin with 20 or 25 grams of coffee rather than 30 grams. You might find that you prefer to pour continuously rather than using the pulse pour method. If you prefer a more acidic or sweeter cup of coffee you might brew at a lower temperature than 201 degrees fahrenheit. The variables are there for you to experiment with so that the final cup of coffee brewed is to your liking. Most importantly, have fun and enjoy the process of brewing a pour over. It is more than brewing a stellar cup of coffee – it is a way to further our understanding and appreciation of brewing coffee. It is another avenue for building community and strengthening bonds within the world of specialty coffee.