How to make pour-over coffee?
The pour-over method of brewing coffee is the easiest and fastest way to make yourself a perfect and mouth-watering cup of coffee. It is one of the oldest techniques which use a dripper – a funnel made from filter paper. The pour-over brewing is more preferable by coffee makers as it allows them to keep a bird’s eye view in the coffee making process rather than just pressing the button on a machine and wait for the cup to fill.
You might be wondering what happens inside the machine when you press that magic button to get your usual office coffee. But in the pour-over method, it is all in front of you, done by your own hands.
In the pour-over brewing method, you happen to pour the water in shifts by hand meticulously, which allows the optimum extraction of flavor from the coffee ground. Drippers are very handy, and like a Portable coffee maker machine, even they can make a full cup of coffee in one go.
The pour-over method has been coming out as the most efficient method of brewing coffee because it allows the optimum extraction of flavors from the ground. This is crazy but true in today’s machine oriented world.
Role of paper filter
Using a disposable paper filter has its own benefit; it can be disposed along with the remaining used coffee grounds without any hassle to clean the filter. Permanent filters are also in uses which are made of thin perforated metal sheets or from fine plastic mesh that stop the grounds but simultaneously allow the coffee infused water to pass through.
Permanent filters eliminate the need to purchase a new filter every time when you intend to make coffee. These permanent filters add to the maintenance of the machine. But subsequently lower the overall cost and save time in bulk production.
So folks, the bottom line?
Pour-over brewing is an easy process and it can be done by following the steps given below.
What is the pour-over method?
In this method the hot water moves in through the coffee ground absorbing its flavor, essence and aroma, and drips down in the catchment space. It is a rather sophisticated way of getting your coffee ready. There are some processes which occur simultaneously and subsequently at the time of pour-over method. These processes are:
Pouring the ground in Pour-over device
Start with the grinding of coffee beans to get the fine ground. Make sure the size of the ground particles is equal to achieve a smooth, even taste. You need to fill the dripper with one-half to two-third coffee ground – no less, no more – here we are talking about ‘the perfect brew!’
So you need to keep a check and balance on the amount of ground to be used. Generally, the ratio of 60-70 gm of coffee per liter of water is perfect for the right extraction of flavor.
Soaking the coffee
As the title suggests, you introduce hot water to the freshly grounded coffee beans in the dripper. In this process, the water temperature is very crucial for obtaining the optimum result. The water poured should have the temperature between 195°F to 205°F. When the wetting process begins, make sure that the water is evenly streamed out from the kettle and is added to the coffee ground in an even manner too.
Try best to pour the water slowly in concentric rotations. Do not let the water stream fall continuously on the center of the filter. But here’s the kicker, stir the ground in an X-shape, not to overdo it of course – perfection needs efforts!
After adding the first share of water, you need to wait for about 30 seconds to let the carbon dioxide escape the ground. Then again, add the remaining water in a smooth manner to ensure that the coffee ground is completely soaked. You do not need any specific device to pour the hot water. But for better control over the flow of water, you can use the narrow-spout kettle which will direct the water accurately.
Dissolution of the ground
This term is similar to dissolving of coffee grounds in water. During the soaking process the hot water, due to its high temperature, dissolves the soluble substances quickly. Moreover, along with coffee, there are other unpleasant soluble substances present, which take some more time than coffee to get completely dissolved.
This renders you to the withdrawal of brewing at the right moment when the essential pleasant soluble substances have dissolved, and unpleasant ones have not!
Diffusion of the coffee
It is that crucial and sensitive process where the flavors begin to leave the coffee ground and blend with water. This process is well known to us in our general day to day lives, but probably we have not heard of it since our school days – Osmosis.
The right timing
Want to know the best part? The major portion of coffee beans is not soluble in water. But again, the amount which is soluble has its own chemistry. If the extraction is between 19-20% from the coffee mass, then the brew is perfectly done. You will get that right flavor in your coffee.
But if you miss it and extract more of it, then you will get that unpleasant, sour taste. So the withdrawal of brewing timing is prominent during the process. Try to do the whole process in a slow manner. The slower it works, the better result you get.
Moreover, the speed of water dripping down from the ground depends on the size of the ground. Finer ground will make the water flow slowly through it. And contrarily larger grains will easily let the water to pass through. Apart from these factors the brewing process always has a trial and error element. So, do not feel disappointed if you fail to get it right in one go.
Some more facts to ponder upon
When the brewing process ends, water will continue to drip from the filter for about 20 to 60 seconds depending on the type of ground used. For the whole process, the time limit for the dark roasted coffee is 2.5 to 3 minutes. Whereas, for the light roasted coffee it is 3 to 4 minutes. These timings include the final dripping time too.
So now you know the course of action and tricks required to get started with your perfect brew of a pour-over coffee cup. The points mentioned above will help you achieve the right flavored coffee.