The Best Way To Brew A Greyt Pour Over
There is nothing more peaceful than watching the hot water running through the perfect grind of morning Joe. Enjoying a pour over and taking the time to follow a few easy steps will result in a delicious coffee experience. No electronic or moving parts needed, just simply back to basic. Enjoy it outside, inside, during a camping trip or at a picnic in the park.
A little bit of history:
The pour over coffee was invented by Melitta Bentz in the early 1900s. At that time the most used methods of brewing coffee were using coffee percolators which had a tendency to overbrew coffee, early espresso machines which left a lot of residual coffee in your cup or bag filters made out of linen which were horrible to clean. She found blotting paper and put it into a tin can. To allow slow and proper filtrations, she then put holes in the bottom of the can and voila the pour over method was born. Today, more than 100 years later, the Melitta Group employs more than 3,000 people and generates more than $1.5bn in sales.
- High Quality Ground Coffee or Beans
- If you are using beans, you will need a coffee grinder
- A scale for perfect measurements
- Paper Filters
- Water Kettle (something with a long narrow sprout usually works best)
- A Chemex or V60 (We use both but prefer the V60 over Chemex)
- Water, we recommend that you filter your water
As a guideline, use about one gram of coffee for every 15ml of water or half an ounce of coffee for each cup.
Use the coffee grinder for your beans and target a medium/find grind size for the best result. (Select medium grind if you order our Ground Coffee )
- Bring your water to a boil
- Fold your paper filter twice. First you fold it in half and then you fold it in half another time. Now open it into a funnel by putting your fingers between the third and fourth layer and opening it
- Use a little bit of hot water to wet the the paper filter
Take the coffee grounds and place them in the paper
Cover the coffee ground with 2oz of water and let it it sit for about 30-40 seconds,
Now pour the remaining hot water in slow circling motions over the coffee ground. The circles should be small and mostly in the center of the coffee ground but make sure that you wet the ground on the outside from time to time.
Try to pour the water in a rate which matches the filtration to achieve best results and flavor but if you are impatient then you can also just pour all the remaining water into the paper filter.