Lately, pour-over coffee has gained more and more popularity and with it, comes, of course, a critique. There are many discussions as to which method or tools are the most adequate for the job, and, as a beginner, the whole thing might seem too complicated. In order to help you out, we’ve put together all the basic information you need to know before you start the whole process, and after some practice, you can shape your own opinion.

What does it mean?

Also known as a filter or drip coffee, this method basically is just pouring boiled water over coffee grounds in a filter that is on top of your preferred cup. The hot water will transform into coffee and the grounds will remain in the filter. This way of preparing was commonly used in Europe since 19000, but it has made a comeback between nowadays coffee lovers.

The reason why it was so popular back then too is that pour-over allows the coffee to truly show its flavors, and it works best with single-origin beans. As the water is able to take her time to extract all the oils and aroma and not become saturated, while the filter catches any impurities, the characteristics of this type of coffee include consistency and cleanliness.

As simple as it might seem because this technique is manual it is also exposed to human error. A phenomenon that commonly occurs is known as channeling. In this situation, the sneaky water finds a way around the coffee, if the grounds have clumps in them or aren’t evenly distributed. But if you have enough and have the right information, you will surely make a mean cup of coffee this way. So…

What is the necessary equipment?

We know, there are a million options out there, but you don’t need to start big. Just the basic tools are sufficient in the beginning, and if you develop a passion for it, you can gradually add more and more new and intricate equipment.

First off, the brewing device (the thing on top of your cup that holds the filter and the grounds) can be chosen from a few different brands, live V6o, Melitta, Kalita Wave, or Chemex. Even though they might seem similar, each of them has an authentic design that affects the flow and extraction. Even so, they are easy to find and use and even have special filters.

Speaking of, they also come in different types, and people have a few things to say in this department too. Heavier paper filters claim to filter the oil better, but on the bad side, they seem to leave a papery taste behind, especially if they are bleached. You can avoid this by rinsing them before use. You can also find cloth filters that don’t affect the flavor or the environment. Whichever you use, make sure that they fit your device perfectly. Cramped up material will stop water from distributing evenly, thus affecting the extraction.

Next up comes something you might already have in your kitchen, and that is a digital scale. This helps you know the exact quantities you use, and in the eventuality that you discover a really good or really bad recipe, you will know how to do it, or not, again.

Moving forward, if you thought that you would need some special, top-notch kettle, you are wrong. Remember, this method is all about keeping it simple! A small copper one, made specifically for pouring is the ideal choice because they keep the water at a stable temperature and the long gooseneck easily controls the flow. 

How to choose the best coffee?

The factors you need to take into consideration when choosing your beans are the roast profile and grind size. Keeping in mind that the pour-over is designed to highlight the flavors, you might want to go with a light roast. Considering that in this process the grounds are in contact with the water for a shorter amount of time compared to the immersion method, a bit longer compared to the espresso, you should first choose a medium grind and then go finer or coarser depending on the results. Also, a really important aspect is that the grounds should all have the same size, so make sure you let a professional ground them, or invest in a good grinding machine.

What is the perfect water to grounds ratio?

A general measurement that everyone agrees on is 1g of coffee for 17ml of water. Again, depending on the results and your preferences, you will find the perfect ratio. If you find that the coffee is too watery, add more grounds without changing anything else and see how that goes. If it is too intense, reduce them. Another factor that can affect the taste is water, especially tap, so try to always use filtered water.

How to choose which technique is best?

The key is keeping it simple at first. Don’t overwhelm yourself with too many videos that show you how to do it. Learn to use all three basic techniques, see which one you’re best at, and then personalize it.

The first one is called the bloom. The name comes from the way water quickly bubbles up when you pour it. This happens because of the degassing of carbon dioxide, which fresh coffees and light roasts are more likely to have. This way, because the gas repels water and the grounds can end up in different places, you increase your chances to achieve an even extraction. You need half the measure of water in coffee. For example, 30 ml of water and 15g of coffee. After the pour, wait for 30 to 45 seconds until the bloom has vanished and the grounds have settled.

Then comes pulse pouring and continuous pouring. The latter one consists of an uninterrupted pour that results in an even saturation and flow. On the other hand, pulse pouring represents multiple pours of specific amounts. This is a more fun method because you are allowed to experiment with it a little and you are almost guaranteed you won’t be facing the disaster of channeling.  

The final technique is called agitation and is basically what it sounds like: the slight disturbance of the grounds during the process like swirling or stirring. Because of this, no grounds are left dry or in clumps.

So what do you think? We believe that pour-over is a simple and quick method for a good coffee in the morning, without the use of fancy and expensive machines. Also, this is a more satisfying way of preparing it, knowing that you were the one directing the whole process.