Pour-over is currently one of the most popular alternative methods of preparation. The technology behind this is quite simple. All it takes is a hand filter with a filter paper, a serving pot, ground coffee and hot water.
Put the coffee in the filter, pour and done? Unfortunately, it’s not quite that simple. Our step-by-step guide shows you what you need to look for when doing a pour-over and how to get the most out of the beans.
1. GRIND AND PORTIONING
To start with, of course, there’s the question: how much coffee do I want to make? In our example, we’re making two cups, which corresponds to approximately 400 millilitres of water. For this amount you need about 26 grammes of coffee. We recommend an average coarseness comparable with granulated sugar. Then off we go.
2. INSERT AND RINSE THE FILTER PAPER
While we heat the water in the kettle, we put the filter into the dripper. Once the water boils, we moisten the paper with it. This helps the filter to lose its characteristic taste and the serving pot is also preheated, underneath. Please do not forget to empty the server before brewing!
3. LEAVE THE COFFEE TO BLOOM
After rinsing it gets serious. We put the ground coffee into the filter and start brewing. The water should be at around 95 degrees Celsius. First of all, only add as much water as is needed for the coffee in the dripper to “bloom”, so that it swells a little. The CO2 escapes and the coffee unfolds.
4. POUR ON EQUALLY
After about 30 seconds the process continues. But be careful. Pouring requires a lot of gentleness. The most important thing is that the water is poured out of the pot smoothly, but never comes into direct contact with the filter paper.
5. KEEP THE WATER LEVEL UP
Two and a half to three minutes is the ideal brewing time for a pour-over coffee. The water level should always remain about the same in the dripper. By the way, pausing now and then during the pouring is no problem: If the water rises too high, just put the pot down and wait until some more coffee has passed through the filter.
6. SIT BACK, ENJOY AND VARY
Beans, freeness, water temperature, brewing time: these factors influence how the coffee tastes in the cup. And because as everyone has their preferences, you can of course vary these factors. We have achieved the best results for pour-overs with our JOHO’s Brasilien (Brazil). With its sweetness, good body and its slight acidity, it is ideally suited for this preparation method.