Pourover

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An alien brewing coffee with a Chemex

Pourover

A few classic coffee brewing vessels include the Chemex, the V60, the Melitta, and the Kalita Wave. If you’ve reached this level of coffee nerdery, you should congratulate yourself for making great life choices. Below is a simple recipe for getting started on any of these devices, although there are plenty of sweet recipes out there already that will take your coffee to the next level.

Brew time: 3 to 4 minutes

Preparation

Use a coffee to water ratio of between 1:16 and 1:17. For 20g of coffee, you would use between 320g and 340g of water. 

Your grind size should be such that you can complete your brew between 2:00 and 3:00 for one-cup brews, 3:00-4:00 for two-cup brews, and 3:30-4:30 for three-cup brews. If the water is taking a long time to percolate through the coffee, opt for a coarser grind, and if it is draining straight through, opt for a finer grind.

Directions

1. Heat your water to boiling and grind your coffee.
2. After your water has boiled, pre-heat the vessel and rinse the filter thoroughly with hot water before brewing.
3. Add your coffee to the brewer and begin pouring water at between 200-205 degrees such that you thoroughly saturate the grounds. Add about double the amount of water as you have coffee. A good gooseneck kettle is obligatory.
4. After the coffee has bloomed for thirty seconds, start pouring about 50g of water at a time, ensuring that all of the coffee is coming into contact with the water and avoiding pouring directly onto the paper filter, where it will simply run down the side of the brewer without coming into contact with the grounds.
5. Continue pouring in intervals until you reach your desired brew weight, and allow the remaining coffee to percolate through the bed.

Tips

The quality of your water is vital to the quality of your coffee. Coffee needs a certain amount of minerals to extract effectively. Thus, filtered water is always better than tap water.

Grind quality is important. Blade grinders do not yield a consistent grind size, instead producing a mixture of very small and some very large particles. This will lead to a mix of under- and over-extracted grinds. Our mission specialists recommend burr grinders for a better experience.

You can brew coffee well at different temperatures, usually around 200 degrees F. However, some water kettles do not hold temperature well. So, even if you heat your water properly, over the course of a 2:00-3:00 minute brew, it may cool off significantly. This will result in under-extracted brews, which will lack vibrancy. If your pourovers are tasting a little bland, check to ensure your water is maintaining a consistent temperature.

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