You can’t dispute the dependability of a tried-and-true Mr. You might be attracted to the wide range of manual brewing techniques for coffee. Electrically-powered options that are budget-friendly generally do not provide enough heat for making coffee with the highest quality beans, and oftentimes, people don’t want any additional electronic devices added to their kitchen when there are great hand-operated units available.
So how do you choose? No single answer is the right one; with high-quality beans and a proper approach, you can make a fantastic cup of coffee utilizing any of these utensils. Rosenberg states that the ideal way to go about something is the one which you will enjoy doing on a regular basis, as every individual has their own individual tastes and preferences.
What Is Pour Over Coffee?
The pour-over technique requires hot water to be passed through the coffee beans in a filter. The liquid runs through the coffee grounds and is collected in a jug or cup. Brewing coffee using a filter or pour-over method is often referred to as drip coffee or filter coffee, though these names can also be used to describe coffee made in a batch brewer.
The distinguishing feature of pour-over coffee is that it is made by manually pouring heated water over the coffee grounds. You might come across the phrase “hand brewing” or “manual brewing”.
This method of preparation has been well-known in Europe since the start of the 20th century and before that in many other places. It was only recently, however, that the specialty coffee movement “found” it again.
Why Use the Pour Over Method?
Making coffee with the pour-over technique can highlight more delicate flavors as opposed to other brewing approaches. It is a preferred option for coffees originating from a single source since it emphasizes their tastes and smells.
Good filter coffee is clean, clear, and consistent. The water is enabled to separate the coffee’s essential oils and aromas in its own balanced period and with its own amount of pressure. The filter captures a significant amount of fat, resulting in a spotless cup.
Using a pour-over infusion method is more effective at taking out the desirable components from coffee than an immersion method, for instance the French press. Immersion techniques result in the water being fully filled to capacity, while pour-overs use a steady stream of water that is not pre-soaked.
Nara Lee is New Zealand’s 2017 Brewers Cup Champion. She is implying that the technique they use doesn’t alter the taste, but can emphasize the details more. Many people claim that the equipment can alter the overall taste and aroma of coffee, although I’m not convinced of this myself.
But pouring over coffee has some challenges. Handling tasks manually is prone to mistakes made by people, as well as bad techniques when pouring.
As an example, all forms of infusion (like espresso) can experience channeling, where the water can take a less arduous route around the coffee grounds. This occurs when the coffee has bunched up or wasn’t equally spread, resulting in portions of the coffee not being brewed. Baristas must become proficient in pouring water so that it completely covers the coffee grounds.
Café owners and brewers favor SCA-endorsed batch brewers over other methods because of the difficulty in replicating the same process again and again. These machines introduce a method of automation, resulting in more consistent outcomes than if they were to be done by hand.
What Equipment Do You Need?
It may seem like the possibilities for pour-over equipment are endless, but there’s no need to purchase them all. You can begin with a basic apparatus and some sifting components and after that add more apparatus depending on your preference.
Chad Wang is World Brewers Cup Champion in 2017. He emphasizes that the caliber of the end product is much more critical than the exact methodology used to make it or the type of tool you decide to use.
Let’s examine the essential items required to prepare a pour-over.
Brewing device
A machine for brewing coffee consists of a component that holds the coffee filter and ground beans. The V60, Kalita Wave, and Melitta are popular choices. The three of them are placed on top of the vessel or carafe and they could be regarded as interchangeable. Nevertheless, each one has certain design components that can help with circulation and influence the removal process. The Chemex is a favored choice because of its characteristics that influence the taste of the coffee.
The benefit of selecting any of these gadgets is that they are easily attainable, straightforward to use, and have filters built especially for their purpose. Many tutorials and tips are available online to help you become proficient in using these devices and make necessary changes.
If you don’t have a clue where to start, why not go to a specialty coffee shop and try out different types of coffee made with different devices, then inquire the barista there which one they like the best and why.
Filters
Paper or cloth? Bleached or unbleached? There is even some argument about the filter being the least contentious aspect of the brewing process. Different filters are created to be compatible with various devices and to facilitate efficient removal. The Chemex brewing method utilizes paper filters that are thicker than those used with other brewing techniques, which the producers claim hold a greater amount of the extracted oils while the coffee is being made.
There are those who say that paper filters can cause a kind of harsh, paper-like taste, particularly when they are whitened. To avoid this, rinse your filter before using it. Reusable cloth filters have been used for ages and some people favor them because of their lack of impact on the flavor and their smaller ecological footprint than paper filters.
It’s your decision to pick the correct filter, but make sure that it is the right size for your device. Gathering up paper or fabric into a ball can block water flow and retain coffee grounds, thus making your coffee brewing process less dependable.
Scales
Scales may not seem like a priority, but if you’re aiming to make quality coffee, they become indispensable. Purchase a digital scale and utilize it to weigh your coffee and water. Being aware of the precise amounts of each ingredient that was utilized in a successful (or unsuccessful) creation can enable you to either duplicate the recipe or adjust it for improved outcomes.
Kettles
Have you ever been to a coffeehouse where you’ve seen baristas pouring water out of a tiny copper pot and questioned the reason behind it? Can’t you use a standard electric kettle? Yes, you can. But you may choose not to.
The critical element here in specialty coffee is having a consistent approach. Kettles constructed for the sole purpose of pour-over brewing are created to maintain the water at an even temperature. This helps you create consistent extraction. The purpose of the slender, elongated gooseneck is to regulate the supply of water. Kettles with shorter spouts tend to cause water to flow out quickly.
The selection of either an electric, stovetop, or batch water heater is something you will have to decide for yourself. It would be a good idea, though, to check out reviews of certain kettles and to have a thermometer available so you can monitor the temperature easily.
Tips on Making Great Pour-Over Coffee
These are some hints on how to make awesome coffee in your own home.
- Serious baristas are cut from the same cloth. Different types of beans with different grinds will give irregular volume-to-weight measurements; eliminate the guesswork of brewing your morning cup by ditching the measuring spoons and investing in a digital scale. Aim for 13–15 grams of freshly ground beans per cup (227 g) of water.
- Good water is essential for good coffee: start with cold, filtered tap or bottled water. For hot brewing methods, bring water up to a full boil then wait a few seconds before pouring; for the best flavor extraction, aim for 195–205° F.
- Rosenberg explains that “natural” brown filters will impart a papery flavor to your coffee and that filters whitened with bleach should be avoided at all costs. When possible, opt for oxidized paper filters instead, and always run a small amount of clean hot water through the filter before brewing. This extra step will rinse residual dust from the paper milling process and preheat the brewer, which is particularly important for conductive glass and metal brewers. Wetting the filter also allows it to settle and adhere to the dripper, eliminating pockets of air that can cause glugging and uneven extraction.
- While the basics of coffee grinding are understood for classic coffee-making equipment—medium for drip pots, coarse for French press, et cetera—the rules get murky when it comes to newer, alternative brewing methods.
Rosenberg proposes a basic principle for determining the appropriate grind for what you choose: the coarser the grind, the longer the coffee will stay in contact with the water. Traditional espresso machines, moka pots, and Aeropresses are expeditious means for brewing that necessitate very finely ground coffee beans. Instead of using a French press or cold brew system, a much coarser and even grind is necessary to avoid an unsavory, acidic drink. These brewing methods require the water to be in contact with the coffee for a longer amount of time, so this type of grind is essential.
A lot of cafes will grind a pack of coffee beans for you, however nothing compares to grinding them fresh yourself. If you opt to buy an electric grinder, search for a version that has customizable levels so you can play around with them before you settle on what grain size you prefer most. Blade grinders can be likened to mini blenders; they are affordable, but unfortunately they do not deliver a uniform grind and generate heat which diminishes the aroma and subtle notes of the coffee beans. Expensive ceramic or stainless steel burr grinder machines will give you higher quality results.
You could expect to pay a couple of thousand dollars for a good quality commercial grinder, however, there are lots of quality home options such as the widely used Baratza Encore. There are also some awesome hand-powered grinders available.
Snow Peak Barista Field Grinder
This Snow Peak Barista Field Grinder boasts a lightweight structure, an ergonomic design and when not in use it can be folded down to a streamline and small cylindrical shape. Its grind settings aren’t labeled, yet it’s easy to set and secure your preferred setting with a bit of experimentation.
The handsome old-fashioned version from Peugeot also works well. It’s a snap to switch and fix the grind settings, and the burr mill with its top loading feature dispenses grounds into the neat compartment at the bottom. The traditional wooden housing available in several different shades and textures looks amazing when placed on the kitchen counter.
Peugeot
The major issue with using manual grinders is that it requires lots of effort to grind a satisfactory quantity of coffee beans. The Snow Peak model has a slender design that fits well in your grasp, and its long handle only requires minimal strength to twirl, but you need to mill vigorously for at least 8–10 minutes to have enough coffee grinds for one cup. The Peugeot tabletop variation lacks speed, and its lack of weight prevents it from remaining in place. It is difficult and ungainly to turn the crank without a fixed handle for support.
Once you have ground your coffee beans, it is now time to make your coffee. Here are some of our favorite tools for manual coffee-making like a pro:
OXO Cold Brew System
The OXO Cold Brew System has been designed to be similar to the Toddy and Filtron options, but with some alterations in its design. It has a stabilised base which helps stop the tank from collapsing, which is not a feature the other systems have, meaning they can be more unstable. A stainless steel mesh filter that will last a long time is simple to rinse out and adequate for filtering the brew all by itself, however those who appreciate a softer taste can opt for adding a paper filter too.
The glass carafe comes with a convenient silicone-lined stopper that can also be used as a very precise measuring cup and a specialized “Rainmaker” top with little holes in it for an even spread of coffee grounds. The construction of the tower uses a lot of room, but all the components can be quickly taken apart for tidying and the components can be put together neatly when not in use, taking up minimal space.
OXO Brew
OXO has earned its acclaim by dealing with the small issues and hassles of normal kitchen appliances, and the OXO Pour-Over Coffee Maker is a brilliant illustration of this. This kind of dripper has been designed to work with the commonly found No. 2 cone coffee filters, which can be bought at most convenience stores or groceries. This construction made out of plastic ensures retention of heat, and its ribbed interior interior helps water circulate and prevents extraction of more than necessary.
A water tank that is punctured can contain up to 12 ounces of water, eliminating the requirement to pour it out in measured bursts; the tank’s lid assists with heat preservation, and then serves as a drip tray after the coffee has been brewed.