Hi guys! Ken here. Today I’ll be discussing how to make coffee using the pour over method.
The pour over coffee brewing method involves pouring hot water over (heh), a bed of coffee grounds, letting it flow through a filter and into a cup. This method can only produce a few cups of coffee at a time, which can be a little time-consuming for those who are in a hurry. Still, it’s one of the more convenient and portable ways to make coffee at home or on the road, and one of the more…”classical-looking” options when ordering coffee at a third-wave place (because it looks pretty, as you will see in a bit).
Here’s what you’ll need for a 200ml / 6.76 fl. oz. cup (you can tweak the corresponding concentrations as you like):
- 12 grams / 0.42 ounces of coffee beans. These are Liberica (Barako) beans from Batangas/Cavite provinces in the Philippines, which is known for its full body and strong flavor profile.
- A burr grinder
- An electronic weighing scale
- A cone dripper and their corresponding paper filters (I’m using a Hario V60 by the way)
- A pour over kettle (kettles with thick spouts are a no-no)
- And hot (not boiling, around 92 C / 197 F) water. Have an extra amount ready to prep the cups and the filter later.
- First up, grind your beans to a fine consistency. I went with grounds roughly the size of sand particles.
- Bring the water to a near-boil. If you have a suitable thermometer with you, then I suggest you use it. Otherwise, utitlizing a little lenience by estimating the behavior of your kettle is acceptable. While the kettle is doing its work, you can now prepare your paper filter by folding it along the marked grooves so that it’ll be able to take its familiar conical shape…
…which you can then place inside the dripper.
- Once you now have your hot water, it’s time to “prep” your filter and mug before actually doing the pour over. Since coffee is a fickle thing with regards to temperature, we want the temperatures of both the filter and the mug to be as close as possible to the incoming hot water. Otherwise, a sudden change in temperature would have an adverse effect on the taste of the final product. This is why most espresso machines (for example, the ones in Starbucks) have cup heaters on top. It’s all about the quality! To do this, just pour enough hot water to cover the entirety of the filter area and heat the mug at the bottom……so that the filter will fit snugly against the dripper. You can now throw away the water inside the mug for the next step.
- Now we’re ready to place our coffee grounds. Just put them on top of the dripper, making sure to level your grounds for an even extraction…
- Pour HALF as much water as needed (in this case, 100 ml / 3.38 fl. oz.) in an outwards spiral starting from the center, enough to saturate all the grounds. Let the grounds “bloom” or “aerate” for 30 seconds.
Note: You can watch a short video on my Facebook page to give you an idea on how to pour properly through this link (since I’m still using a free WP account lol): Pour-over Video!
- After letting the bloom subside, pour the rest of the desired hot water into the grounds, again in an outward spiral pattern starting from the center; but this time, pour intermittently for the next 1 1/2 minutes.
- Good work! Now you can enjoy your well-deserved cup of joe, black or as you see fit. 🙂
That wasn’t so complicated, now was it? 🙂 I hope my #BarisTutorials will inspire you to make your own coffee at home. It’s fast, it’s easy, and it’s a lot better than instant coffee. You won’t even need sugar at some point, which makes this healthier (black coffee has ZERO calories)!
Thank you for your attention, and I hope to see you all again in my next adventure. Happy hunting! 🙂