Pour over coffee
Equipment needed:
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Pour-over dripper: (e.g., Hario V60, Kalita Wave, Chemex)
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Paper filters: Matching your dripper's size and shape.
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Gooseneck kettle: Essential for precise water control.
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Digital scale with timer: For accurate measurements of coffee and water, and to time your pours.​
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Coffee grinder: A burr grinder is highly recommended for consistent grind size.
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Freshly roasted whole bean coffee: Light to medium roasts are often preferred for pour-over.
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Filtered water: Coffee is mostly water, so good water quality makes a big difference.
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Mug or server: To brew into.
Step 1: Heat your water
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Fill your gooseneck kettle with filtered water.
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Heat the water to your desired temperature, typically between 195-205°F (90-96°C). Avoid boiling water, as it can over-extract the coffee and lead to bitterness.
Step 2: Prepare Your Coffee Grounds
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While the water is heating, measure your coffee beans. A common ratio is 1:15 to 1:17 coffee-to-water (e.g., for every 1 gram of coffee, use 15-17 grams of water). For a typical cup, start with about 20-25 grams of coffee.
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Grind your coffee beans to a medium-fine consistency, similar to rough sand. The grind size is crucial; too fine will lead to over-extraction and bitterness, while too coarse will result in under-extraction and a weak, sour taste.
Step 3: Rinse the Filter and Preheat
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Place a paper filter into your pour-over dripper.
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Place the dripper on top of your mug or server, and then place both on your digital scale.
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Pour a small amount of hot water (from your kettle) over the filter, thoroughly wetting it. This removes any papery taste from the filter and preheats your dripper and serving vessel, helping maintain brewing temperature.
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Discard the rinse water from your mug/server.
Step 4: Add Coffee Grounds and Tare the Scale
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Add your freshly ground coffee to the wet filter in the dripper. Gently shake the dripper to level the coffee bed.
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Tare your digital scale to zero, so it reads 0 grams with the dripper and coffee on it.
Step 5: The Bloom Pour
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Start your timer.
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Slowly pour about twice the weight of your coffee in water over the grounds (e.g., if you have 20g of coffee, pour 40g of water). Pour in a gentle, circular motion, ensuring all grounds are saturated.
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Stop pouring and let the coffee "bloom" for 30-45 seconds. You'll see the coffee grounds expand and release carbon dioxide gas, which is a sign of fresh coffee. This step allows for a more even extraction.
Step 6: The Main Pours
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After the bloom, continue pouring the remaining hot water in slow, steady, concentric circles, starting from the center and spiraling outwards, then back towards the center. Avoid pouring directly onto the filter walls.
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The goal is to maintain an even saturation of the coffee bed. You can split this into several smaller pours (e.g., pour to 150g, let it draw down slightly, then pour to 250g, etc., until you reach your target water weight).
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Keep an eye on the water level; try to pour when the water is about 1 cm above the coffee grounds.
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Aim for a total brew time of 3-4 minutes, depending on your dripper and desired strength. If it brews too fast, your grind might be too coarse; too slow, too fine.
Step 7: Finish the Brew and Enjoy
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Once all the water has passed through the coffee bed, remove the dripper.
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Your pour-over coffee is ready to enjoy! Give it a gentle swirl in your mug to combine flavors before sipping.
Additional tips:
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Consistency is Key: Use a scale for both coffee and water for repeatable results.
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Freshness Matters: Use freshly roasted and freshly ground coffee for the best flavor.
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Adjust to Taste: The ideal grind size, water temperature, and coffee-to-water ratio can vary based on the coffee beans and your personal preference. Don't be afraid to experiment!
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Observe the Drawdown: A flat, even bed of grounds at the end indicates a good extraction.
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Practice Your Pour: The gooseneck kettle allows for control; practice keeping a consistent, thin stream.