Let's discover the magic of pour-over coffee!
The term "pour-over" is often used to describe a variety of brewing methods, but they all have one common factor: percolation. This simply means that the water flows through a bed of ground coffee, extracting flavor along the way. Typically, a filter is also used to keep the coffee grounds out of your delicious cup of coffee, and those filters can range from paper and cloth to fine metal mesh.
The history of pour-over coffee is fascinating. Although simple cup filter brewers have probably been used since the beginning of coffee making, innovations in this field came relatively late. Initially, only fabric filters were used, but in 1908 the German entrepreneur Melitta Bentz introduced the paper filter. Her company, the Melitta Group, is still active and sells filter paper, coffee and coffee machines. This invention led to the demise of the electric percolator, a brewing method known for making a bitter cup of coffee.
The next big breakthrough in drip coffee making was the electric coffee machine, invented by the German company Wigomat. Modern variations of electric filter coffee machines are still extremely popular, although not all produce the same quality of coffee.
Today there are a plethora of different brewers, brands and appliances all designed to do the same thing – make coffee. Each of them has its own benefits and quirks, which makes it great for coffee lovers to experiment and discover which method best suits their tastes.
The Key Principles: How to Make the Perfect Cup of Coffee with a Pour-Over
When making pour-over coffee, there are three variables that influence the taste of your coffee: the grind of the coffee, the contact time and the amount of coffee. Balancing these variables can be a challenge, but with a little practice you can prepare the perfect cup of coffee.
The Grind of the Coffee: The fineness of the grind affects how much flavor is extracted from the coffee. Finer grind means more surface area for contact with the water and slower flow, resulting in a more intense flavor.
The Contact Time: This refers to both the speed at which the water flows through the coffee and how long it takes to add the water. Slow addition of water increases extraction time and affects taste.
The Quantity of Coffee: More coffee means a slower flow of water and a longer extraction time.
To make consistently good coffee, it's important to balance these three variables. Otherwise you could easily get confused and make bad coffee.
Blooming: The Magic Moment
A common practice with pour-over coffee is to start with a small amount of water to 'bloom' the coffee. This means that at the beginning you only add enough water to wet all the coffee. The hot water causes the coffee to start to 'rise', similar to the way dough does. Wait about 30 seconds before adding the rest of the water. While there isn't much scientific evidence to justify this practice, it certainly adds a touch of fascination to your morning ritual!
The Perfect Pour-Over Method
Now that you know the basics, you can experiment to find your ideal cup of pour-over coffee. As a starting point, we recommend a ratio of 60 grams of coffee per liter of water. Adjust the grind based on your taste preference: finer for a more intense taste, coarser for a milder taste.
Here are the steps for the perfect pour-over:
Grind the coffee just before brewing and weigh it.
Boil fresh water with a low mineral content.
Rinse the paper filter and heat the brewer.
Add the coffee, wait 10 seconds and then slowly add water.
Pour evenly and wait until the coffee bed is dry.
Enjoy your perfect cup of coffee!
If you are not satisfied with the taste, you can play with the grind to adjust the taste. Finer grind for a more intense taste and coarser grind for a softer taste. Soon you will know exactly how you like your coffee!
So, coffee lovers, let the art of pour-over coffee enchant you and start your day with our starter kit and create the perfect cup of coffee brewed by yourself!
Comments