5 Easy Tips For Vibrant Pour-Over Coffee (Updated For 2021)

Pour-over coffee is becoming more and more popular since you can adapt the timing and amount of water to each type of coffee bean for a superior taste. When you brew pour-over coffee, you are morein control of the brewing time as well as the technique. You can adjust the timing and the amount to suit each type of coffee or each recipe.

Furthermore, the meditative style ofpour-over coffee can add an oasis of pleasure and relaxation during a busy day.

Taking the time to mindfully brew your own coffee just the way you like it can be a comforting ritual.

Pour-over coffee also allows you to make just one cup if you like, ensuring your coffee is always brewed fresh.

Here are 5 easy tips for vibrant pour-over coffee that will tickle your taste buds and turn you into a pour-over coffee convert in no time.

Pro Tip: You'll find you'll get the best results if you experiment with just one variable at a time.

1. Get the right equipment

Here's what you'll need:

  • Quality burr grinder
  • Pour-over coffee maker
  • Slow-pouring kettle (like the ones at unocasa.com)
  • Gram scale
  • Timer
  • Thermometer (unless your kettle has a built-in temperature display)

2. Get the right grind

You want your beans to be evenly-ground for the best flavor. Generally speaking, the finer the grind, the shorter the water contact time needed. If your coffee tastes too sour or weak for you, try grinding your beans more finely. If your coffee tastes bitter or harsh, try grinding them less finely.

3. Check your ratio

You can adjust the brew ratio from to 1:15 to 1:17 to fit within the standard practice.

To start, try 2g of coffee for every ounce of water. Experiment with more or less coffee per ounce to see what you like best.

Note: The water you use matters. Avoid distilled or softened water, which will make your coffee taste flat. The best water for is filtered water.

4. Check your temperature

Unless you are cold-brewing your coffee, you'll want to brew your coffee anywhere from 195-205°F. That's the ideal temperature the water should reach before you pour it over your ground beans.

Having said that, some professionals insist that the best temperature is when the water has just been boiled, so at 212°F.

Water can lose its heat very quickly, so anything you can do to keep the temperature as constant as possible will be a plus.

Experiment with the temperature that works best for you (remember to test one variable at a time, so you'll know which one is making the difference).

5. Follow a surefire method

Once you're ready to make your coffee, rinse your filter first with hot water.

Add your ground coffee and then pour about 10% of the total water over the grounds. Do this evenly. This is the bloom stage, which is very important because the coffee beans are full of carbon dioxide and other gases from the roasting process. By pouring hot water on the coffee grounds, those gases have a chance to escape quickly.

Once you've done this initial pouring, the rest of the water will then be able to get inside the grounds instead of just running through the filter and making weak coffee.

A gooseneck kettle is ideal for pouring water over your coffee, as it allows you to pour slowly and evenly with complete control. When you are done pouring, you want all of the coffee grounds to be down at the bottom. You don't want a volcano of coffee grounds where the top ones haven't been brewed as long as the ones at the bottom.

Wait about 30 seconds (use a timer), add the rest of the water slowly and evenly, and move in concentric circles from outside toward the center.

For 13 1/2 ounces, the total brew time should be about 3 minutes. Smaller brews require less time.

Note: If you're using a metal filter rather than paper, know that this is a perfectly good option. Not only are metal filters better for the environment, but metal allows the coffee's natural flavors to come through, making for great taste. The oils that come through the metal filter (as they aren't absorbed by paper) provide the enhanced taste.

Enjoy your vibrant pour-over coffee!

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About The Coffee Maven
bryan de luca
Bryan De Luca

I'm Bryan but most people know me as The Coffee Maven. I grew up outside Boston, Massachusetts and received my Bachelor's degree in Biochemistry from Providence College. My first introduction to coffee was during my college days, when I used it as a source of caffeine to fuel late-night study sessions, but soon I became obsessed with the chemistry of coffee. How did changes to water temperature or contact time affect its taste? Why do beans from Africa taste fruity while beans from Indonesia taste spicy? I launched The Coffee Maven in February 2017 to explore these questions and help others brew their perfect cup. Welcome to my site, and thanks for reading!