Manual coffee-making methods are becoming an increasingly popular option for home enthusiasts and coffee shop baristas alike. The abilities to control every variable in the brewing process, create a cup that's exactly suited to one's preferences, and highlight the unique character of the coffee has convinced many to make the switch. This new popularity has prompted the birth of several new methods and devices, as well as the resurrection of older methods. In this article we'll feature our favorite pour over brewing methods and explain the differences between them.
Pour Over coffee is a simple and effective way to make coffee, using the drip method through filter paper and a device quite similar to a Vietnamese coffee filter. This method is also known as making coffee with a funnel and filter paper. Especially in the way of pouring Pour Over, it must be the best, best-tasting coffees used to brew. Because this way of brewing coffee water will give the most accurate aroma and taste to the quality of coffee, so if the coffee is bad, the taste will be very bad when mixed, difficult to drink.
A set of basic pour over tools
- Coffee beans roasted at City, City + ie light roast, or medium roast. The grain is milled coarser than the Vietnamese filter method, specifically the fineness at Coarse level
- Use clean, pure water, the water temperature is only at ~ 85-90, the temperature should not be too high like other ways of mixing.
Here tools include:
- 01 funnel – usually conical, or can be flat like the bottom of a boat
- 01 filter – filter paper – to keep the coffee powder
- Hot water kettle with small spout for precise pouring speed control
- Electronic gram scale to control the coffee/water ratio
- Dispensing time control paper stopwatch (phone clock)
When brewing, grind the coffee out, accurately weigh the gram of coffee to accurately measure the water pouring into the hopper to control the coffee/water ratio depending on the brewing style: 1/12, 1/13, 1/15 , 1/17, …
Different pouring methods make the coffee stirred differently, and the time to pour hot water into the hopper. The time the coffee is extracted is precisely controlled by the stopwatch. Each way of brewing: 2,3,4 times pouring, coffee/water ratio changes, pouring fast or slow, pouring clockwise or straight... will produce a coffee flavor according to the will of the barista (people). professional coffee maker)…
4 simple steps to have a quality coffee
Step 1: Fold the filter paper and place it in the filter. Then, rinse the filter paper with boiling water and discard the water;
Step 2: Grind coffee at a coarse level and pour about 20g of coffee into the filter, shake gently to make the surface flat;
Step 3: Use 300 ml of boiling water to gently pour in a circle from the inside to the outside into the middle of the filter. Then, wait about 30 seconds for the coffee to bloom. (Note: Do not pour water directly on the filter paper);
Step 4: When the coffee is finished blooming, continue to pour water from the outside to the inside, according to the ratio: Amount of coffee = n(gr) coffee x 15.
.jpg)
With the Pour Over method, the coffee is roasted at a light level, so there is still a lot of acid, the water is not too hot, so the coffee drink will have more sour taste of fruit, less bitter, slightly acrid, maybe sweet... , all kinds of smell depending on the type of coffee, basically drink almost like tea. The caffeine content is very low, the natural acid is high, the impurities are low ... so drinking Pour Over lightly, refreshing and enjoying is the main, better for health than the ways of making Syphon, Espresso, Phin ...
