Pourover brewing is distinct from immersion brewing methods like the French press, primarily because it involves a continuous flow of water through the coffee grounds. This creates a faster and, often, more efficient extraction.
However, because the water is constantly fresh, it tends to extract more from the surface layers of the grounds, making even extraction a critical factor in this method.
Additionally, in pourover brewing, water is poured from a single spout, as opposed to the multi-spout showerhead in automatic drip machines. This can lead to uneven extraction if not done carefully.
How to Brew Pourover Coffee: A Step-by-Step Guide
If you want to make your own pourover coffee, then you want to follow these steps:
- Start by weighing your coffee beans and water. A general ratio to start with is 1:16, coffee to water. For example, for every 25 grams of coffee, you’d use 400 grams of water.
- Grind your coffee to a medium-coarse consistency, similar to sea salt. The grind size can significantly affect extraction.
- Place a filter in the dripper and pour hot water through it to preheat the dripper and carafe, and to remove any paper taste. Discard this water.
- Add your ground coffee to the wet filter. Make a small well in the center. This helps with even saturation during the bloom.
- Pour about twice the weight of the coffee in hot water (around 200°F or 93.4°C) into the grounds to saturate them fully. Let it sit for about 30 seconds. This releases carbon dioxide and prepares the coffee for the main extraction.
- Begin pouring the hot water in a slow, spiral motion, starting from the center and moving outwards. The idea is to keep the coffee bed uniformly saturated.
- Pour the remaining water using the same technique. Try to complete this step within 2-4 minutes for optimal extraction.
- Let the last of the water drip through the filter. Remove the dripper, give the coffee in the carafe a gentle stir, and serve immediately.
Aside from that, here are some of the gear we can recommend to expedite the process:
- A dripper such as Hario V60, Kalita Wave, or Chemex
- Digital scale for precise measurements
- Burr grinder for consistent grind size
- Gooseneck kettle for controlled pouring
Adjust your grind size and pouring technique based on the coffee you use and your personal taste. The quality of water and its mineral content can affect extraction, so you may need to adjust your ratios accordingly. Learn how to make your own pumpkin spice latte at home here.
This guide is just a starting point; feel free to experiment and adjust based on your preferences and equipment. Happy brewing!
