It was just a year ago that it seemed no one even knew what pour over coffee was. I was chatting with a fellow barista about using the method, because she was very fond of how it produced a clean cup of coffee without leaving any residue behind. The pour over method isn’t just a simple way of producing good coffee, but it’s essentially much more pure than other methods.
We just ordered a Hario v60 ceramic drip cone for our coffee lab over at Project Vvlgar and we are pretty excited about it. It’s made of ceramic (so it’s entirely dishwasher safe) as well as being one single piece of equipment (no parts to separate and clean). All we need are filters and we’re set to make amazing coffee.
So here’s how it works.
You boil water to 200 degrees Fahrenheit. A common misconception with this brewing method is that you just boil water and pour it over the coffee grounds – that is wrong. The best temperature for the water to be is as close to exactly 200 degrees Fahrenheit as is humanly possible. We find it is best to let it hit a degree or two higher before taking it off the stove because it will begin cooling off immediately.
Then you pour the water over the grounds. The tricky thing here is making sure you distribute the water evenly across all of the grounds. Water wants to go where it has gone before, so if you just dump it the extraction process won’t pick up the oils from a lot of the beans. It is critical to use a circular motion and make sure that you are evenly distributing the water.
Once all the water is in the apparatus, stir it a few times, just to make sure all the grounds are getting evenly soaked by the water.
Once it is finished brewing, stir the finished product a few times, and then you’re set.
Pour over coffee is a great way to enjoy high quality and well extracted beans without a serious effort, or hardly any cleaning after the fact. We brew it all the time and all together it only takes about three minutes, making it even faster than a French press.