The Ultimate Guide to Pour-Over Coffee Brewing
Master the art of pour-over coffee with our comprehensive guide. Learn the techniques, equipment, and secrets that baristas use to create the perfect cup every time.
Pour-over coffee has become increasingly popular among coffee enthusiasts, and for good reason. This brewing method offers unparalleled control over the extraction process, allowing you to highlight the unique characteristics of each coffee bean.
Why Choose Pour-Over?
The pour-over method gives you complete control over water temperature, pour rate, and brewing time. This means you can adjust your technique to bring out the best qualities in any coffee, whether it's a bright Ethiopian Yirgacheffe or a chocolatey Brazilian Santos.
Essential Equipment
To get started with pour-over brewing, you'll need a few key pieces of equipment: a quality pour-over dripper (like a V60 or Chemex), a gooseneck kettle for precise pouring, a kitchen scale, and of course, freshly roasted coffee beans.
The Perfect Technique
Start by heating your water to around 93-96°C (200-205°F). Use a ratio of approximately 1:16 (coffee to water). Begin with a bloom phase, pouring just enough water to saturate the grounds and allowing CO2 to escape. Then continue with slow, circular pours until you've reached your desired yield.
