History
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.
Equipment
Minimum Equipment
- Pourover Brewer
- Pourover Jug
- V20 Filter
- Coffee
- Hot Water
Optimal Equipment
- Gooseneck Kettle
- Scale
- Timer
- Thermometer
Technique
Step 1
HEAT
Heat fresh water to 200° F using a thermometer. Or, bring water to a boil and let it stand for 30 seconds.
Step 2
SET-UP
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.
Step 3
MEASURE
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.
Step 4
POUR
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.
Step 5
SERVE
Discard the filter and give the coffee in your carafe a final swirl. Serve Semi-hot.
Brewing Tips
- 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.
Tasting Notes
- Bold, Clean, Bright, & Fruity.
- Has layered textures & tastes at different temperatures. Smoky when hot. Fruity at room temperature.
- Best had Black.
Food Pairing
Light Cookies, Pastries, Toast, Pancakes, Fruit, Poultry, Bacon