The Pour over was created by Auguste Melitta Bentz in 1908. Dissatisfied by the over extracted & bitter coffee in her percolator, she began to experiment with blotting paper from her son’s school book and a brass pot punctured with a nail. This led to the Melitta Pour Overs – The cone shaped design that we are so familiar today.
The Pour Over is both a method & a type of tool used for brewing coffee. Hot water is slowly and precisely poured over coffee grounds in a circular motion, which then trickles down the funnel shape of the tool and is filtered through a paper into a glass container. A fine V60 filter is most often used resulting in fast extraction and higher oils content giving the brew a bright and fruity taste.
- Pourover Brewer
- Pourover Jug
- V20 Filter
- Hot Water
- Gooseneck Kettle
Heat fresh water to 200° F using a thermometer. Or, bring water to a boil and let it stand for 30 seconds.
Fold down the seam of the paper filter and place it into the pour over cone so it lies flat. Rinse the filter with hot water & discard water.
Measure 20 grams of freshly roasted coffee beans. 20 grams is about 4 tablespoons or 2 standard coffee scoops.
Give it a gentle shake to even the bed.
Pour 40 ml of hot water (twice the weight of the grounds) in a spiral pattern so that all of the grounds are saturated. Wait for the coffee to bloom.
At 30 seconds, resume pouring water over the grounds slowly, first in a spiral pattern, and then straight down. Pour 260 ml of water and keep the coffee grounds fully saturated from start to finish.
Discard the filter and give the coffee in your carafe a final swirl. Serve Semi-hot.
- Rinsing the filter with hot water eliminates paper flavors, while also preheating cone and carafe and keeping the temperature consistent.
- Grind size affects drip time and extraction. If your brew is too slow, try a slightly coarser grind. If it drips through too quickly, try a little finer.
- The secret to perfect coffee is the right ratio of coffee to water —1:15, or 1 gram of coffee for every 15 grams of water.
- Bold, Clean, Bright, & Fruity.
- Has layered textures & tastes at different temperatures. Smoky when hot. Fruity at room temperature.
- Best had Black.
Light Cookies, Pastries, Toast, Pancakes, Fruit, Poultry, Bacon