What is Pour-Over Coffee?
Three Phases to Pour-Over
A major byproduct of roasting coffee is carbon dioxide gas. When hot water hits the coffee grounds, you’ll notice the CO2 escaping and bubbles forming. Add just enough water to wet all the grounds, then stop and let the CO2 escape for about 30 seconds.
Continue pouring into the coffee filter in a circular motion. The hot water will dissolve the solubles in the beans. The desirable and tasty solubles dissolve more readily than the unpleasant ones, so try your best to stop brewing at the right time. This takes some experimenting.
As water drips through the bottom of the filter, the dissolved solubles are being brewed out of the coffee grounds and into your cup. The end result is a special cup of coffee that no other brewing method can produce.
- Use fresh roasted beans.
- Start with a medium grind size and adjust to your preference
- Use filtered water heated to 195F – 205F.
- Use a kettle with a gooseneck spout for precise pouring.
- Keep tweaking until you make the perfect pour-over!
The great thing about home-made pour-over is that you can tweak it to taste just how you want! Try brewing with different types of beans to find your favorite flavor. You can also adjust the strength of your pour-over by testing out different coffee-to-water ratios.
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