How to Make Kick-Ass
Pour Over Coffee
The Materials, The Method & The Madness for making a kick-ass Pour Over.
About the Pour Over method
The Pour Over is a beautiful coffee brewing method. It’s crafty, clever, and doesn’t require bells or whistles or power cords. The methodical steps result in the release of more flavour and complex tastes.
Here are our fanatical Pour Over Coffee brewing instructions.
The Materials
• Fresh beans • Fresh water • Pour over (Chemex or Hario V60, etc.) • Filter • Gooseneck kettle • Coffee grinder
The Measurements
We recommend 2 TBSP of coffee for every 1 cup of water.For the bold folks out there, use more. And for the, um, less bold… you get it.
Step 1
Boil cold, clean water.
Let water rest for at least 30 seconds after bringing it to a boil.
Step 2
Place the filter in the Pour Over.
Step 3
DAMPEN THE FILTER WITH HOT WATER.
Step 4
Grind fresh beans medium coarse.
Like rough sand, or sea salt.
Step 5
Add grounds into the filter. Smooth a little dip into the surface.
This allows the water to collect, instead of splashing all over.
Step 6
Gently pour a little bit of water (100ml) on the grounds.
Wait 30 seconds and let the grounds ‘bloom.’
Step 7
Take it easy & slowly pour the remaining water in 100ml increments
Use a circular motion to ensure the grounds are just barely covered at all times.
Step 8
Take a little trip & let it drip. Chill out.
Goodness is just about ready.
Step 9
Water done dripping? Remove the filter.
Careful, amigo. It’s likely hot, and no one wants grounds dropping in their coffee.
Step 10
Swirl the coffee.
Step 11
Serve. Sip. Savour.
Step 12
Repeat. Share. Wake Up & Kick Ass.
Tips
Slow. And steady. Goose neck kettles allow for controlled even pours. Careful not to pour water on the back side of the filter. (That results in watery coffee.) Hario V60 and Chemex are great Pour Over brewing products we’d recommend.
What in the heck is a bloom, buster?
A ‘bloom’ is part of the Pour Over coffee process in which the bean’s CO2 gasses are released as the water hits the grounds. This release causes the grounds to grow and blossom, or ‘bloom’ like a flower. Pretty cool, huh? The water forces out the beans naturally-occurring CO2, and that’s how the brewing process begins. Yum yum.
