Everything you want to know about your pour over coffee

Updated: Apr 13, 2020

Awakening by the beautiful aroma of coffee in every morning is probably most people’s dreamful quality of life, but not everyone can afford a decent Italian coffee machine to make this dream come true.

In contrast, the tools used to make pour over coffee are much more realistic and practical for most people to make a relatively competitive cup of coffee. Tools to make a pour over coffee are listed below:

  • Swan Neck Kettle: for beginners, it is easier to control the amount of water and rate of pouring with narrower size of neck.

  • Dripper: There are various types of dripper on the market. The shapes of sector, cone and wave-like are the most common ones. The size of filter diameter at the bottom of dripper will affect the flow rate of extraction, which will have an impact on the aroma of coffee. Coffee made by using the sector dripper seems to be more mellow due to slower flow rate caused by its relatively narrower filter diameter at the bottom. Coffee made by using cone dripper seems to be lighter due faster flow rate caused by its relatively wider filter diameter at the bottom. Coffee made by using wave-like dripper seems to be relatively balanced.

  • Coffee Paper Filter: coffee paper filter is used to filter coffee power and absorb miscellaneous flavor and fat of coffee.

  • Coffee Grinder: Fresh grinded coffee bean can reveal the most attractive flavour of coffee. Be mindful of the size of grinded coffee bean to prevent tiny particles of coffee bean going through the coffee paper filter, which will affect the overall taste of the coffee. Here has a small tip of grounding coffee beans, the more even the coffee beans are grinded, the better the outcome flavour of coffee will be, if the beans did not ground evenly, the coffee might overextracted and taste bitter.

  • Coffee Cup: A container used to hold coffee, choose your own coffee cup that suits your style can makes your coffee unique.

  • Others: electric scale, thermometer and timer contribute to the accuracy of making a decent cup of coffee.

Characteristics of Pour Over Coffee

Shorter extraction period and efficiency: During the process of pour over coffee, continuous fresh hot water is being poured in an efficient and fast manner to extract nutritious elements from coffee beans.

Note that over extraction could happen when flow rate is not in control. Aroma tends to be affected by the barista: There are so many factors, including the flow rate, temperature, amount of water, size of grinding and ect… to be taken into account for the final flavour of coffee.

Therefore, detailed preparation is needed to deserve a decent cup of coffee.

Technical Steps of Pour Over Coffee

  1. Coffee Bean to Water Ratio: The best ratio is 1:10

  2. Water Temperature: appropriate water temperature is between 85℃ to 92℃.

  3. Coffee Powder Pouring: when pouring coffee powder into the dripper, make sure to gently flatten the powder because flatness will affect the performance of bloom.

  4. Bloom: Set the center of the coffee powder as the starting point. Use swan neck kettle to gently and evenly circle water inside out to the coffee powder until all the coffee powder are immersed. The step generally takes about 20 to 25 seconds.

  5. Initial pouring takes about 60% of the overall amount of water. Second pouring takes about 30% of the overall amount of water. Final pouring takes about 10% of the overall amount of water.

  6. Extraction completed

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