Pour Over Coffee Brewing Method
Updated 2 years ago
•
Jul 15, 2021
One of my favorite ways to brew coffee is using the pour over method. This method produces a cup of aromatic, well-balanced, and clean cup of coffee that highlights the coffee bean's flavor notes.
I base my pour over method off of Tetsu Kasuya's 4:6 pour over method to produce a more balanced and clean brew.
Pour Over Guide:
Equipment:
Preparation:
- Heat water to 205F
- Grind ~23g of coffee beans (medium grind) for 1-cup
- Rinse the filter using hot water
Brew:
- Pour to 50g (blooming stage)
- Pour to 120g
- Pour to 180g
- Pour to 240g
- Pour to 300g
- Pour to 345g (to fill the cup)
- Once at 345g, tap the cone on the side then tap the cone on the cup (repeat 2x) - this levels off the coffee bed to let the water seep more evenly during the last pour
Tips:
- Wait 45 sec between each pour and let all the water finish seeping before starting the next pour
- Pour in slow, concentric circles starting from the center and moving out that covers all the beans
- Focus on pouring more in the center (higher density of beans in the center)
- Drink the coffee over 10-15 min, the flavor changes and becomes more flavorful as the coffee cools
- When using an automatic grinder, adding a few drops of water to the beans helps prevent static in the container
- Use grounded beans within 30 mins of grinding for maximum flavor