Pour over brewing guide
Brew method: pour over
Time: 2-5 mins
About pour over
The original pour over brewer was invented in 1908 by Amalie Auguste Melitta Bentz, she was unsatisfied by the coffee being produced by her percolator and found the coffee to taste over extracted and bitter. After various experiments she took a piece of blotting paper from her son’s school book, which she placed into a brass pot which had been punctured with a nail. She found that this produced coffee which was much less bitter, as well as preventing the grittiness often found at the bottom of the cup and therefore resulted in a much more pleasant drink. There are now many different pour-over brewers to choose from, from the classic Chemex or V60, to coffee gators, and clever drippers.
How to use your pour over brewer
- Heat your water up to around 92 to 96 degrees.
- Grind your coffee, for pour over brewers you will need a medium grind and a ratio of about 1:15
- Place the filter into the brewer, ensuring that you rinse the filter with hot water. This will warm up your brewer which will keep your coffee hot for much longer, if you are using a paper filter this will also remove any paper-like flavour from your brew. Remember to pour this water away before you start to brew your coffee.
- Add your coffee grinds to your filter and place onto your scale to ensure that you are adding just the right amount of water.
- Start your timer and add just enough water to saturate the coffee(around 50g), leave for around 40 seconds. This is called ‘blooming’ and will release any gases left over from the roasting process. If your coffee is fresh you will be able to see the coffee swell, however, if there is little or no movement in the coffee grinds, too much oxidation has occurred and your coffee will likely taste flat and stale.
- To add your water, we recommend using a gooseneck kettle. Using an ordinary electric kettle causes the water to come out too quickly, forcing the grinds up the side of the cone meaning you get a very uneven extraction with little coffee coming out of the bottom. Using a gooseneck kettle means that the water to come out at a much slower rate, allowing you to start pouring in a spiral shape, starting at the edge of the filter and moving towards the middle. It also allows you to only add a little water at a time (around 50-70) which will prevent too much agitation and therefore also reduces uneven extraction.
- Continue pouring in the spiral shape until you have added just the right amount of water, this should take between 2-6 minutes depending on the amount of coffee that you are brewing and the flavours you wish to extract.
- When the drips slow down significantly, and the grinds in the filter look dry, your coffee should be ready. Pour away the water preheating your mug, serve, and enjoy!
- When pouring your water, avoid the light spots and focus on the darker areas.
- Grind your beans as close to brewing as possible as this will keep your coffee tasting fresh and full of flavour
- Keep the coffee bed as flat and even as possible, to ensure even extraction
- We recommend using a scale when brewing your coffee, as using the right water-to-coffee ratio is essential in having a consistently great tasting cup of coffee.
- A ‘muddy’ bed after brewing is likely caused by your coffee being ground too fine, or too much agitation during brewing. This will cause your coffee to taste bitter, try grinding your coffee a little coarser or slowing down your brew time.
- Your cup of coffee is made up of around 98 percent water, and it is the solvent that extracts all of the compounds and flavour from the coffee- therefore it is important that your water tastes good! Different elements found in the water extract different compounds in your coffee so if you find that your coffee isn’t tasting quite right, experiment with using filtered water.
- While you are waiting for your coffee to brew, take some of the hot water from the kettle and half-fill your mugs, this will heat up your mug and keep your coffee warm for much longer.
You can purchase a pour over brewer from our website here, we also recommend using our Constantine filter blend which is a medium roast coffee with bright lemon, nectarine, and iced tea notes, as well as a long zesty finish.