The One Issue 18 (8/3/2020)

Part 1: Why
Part 2: Tools and Methods 

I've never had a great pour over from a coffee shop. Pour overs require a few minutes of attention. Unfortunately, baristas are usually pre-occupied with several things and are unable to focus for 3–4 minutes on one cup of coffee. For this reason, most at-home pour overs are much better than the $6 coffee shop ones.

Surprisingly, pour over coffee is still primarily an art rather than a science. Most coffee companies have pour over guides on their websites. While there are several common principles, the websites also differ in many areas. That is the beauty of the pour over. There isn't a playbook everyone is in agreement with. It is up to you to figure out.

Each pour over method is slightly different but the advice below should apply to all pour over brewers. If you are just entering the game, I would suggest using these tips as starting point and adjust as you see fit.

Pre-Pour

• Dial in the grind size. The recommended grind size for each brew method is different. This is an area where taste preference comes into play as well.
• Use a 16:1 ratio (grams of water to grams of coffee). Others recommend a 17:1 ratio, which will be a little weaker. A $10 kitchen scale is worth the investment to make sure you are squared away. A bad ratio will ruin your cup.
• Set the water temperature to 205 degrees. Some say a bit higher/lower. Water temperature is critical so experiment here.
• Rinse the paper filter. Pour hot water over the paper filter before getting started. This will remove the paper taste from the coffee and heat up the brewer.

First Pour (Bloom)

• Pour 2–3x as much water as coffee. Starting with a light pour will release CO2 from the beans, which negatively affects the taste of coffee.
• Lightly break any clumps with a spoon so that all of the grounds are exposed to the same amount of water.
• Wait 45 seconds.

Second and Subsequent Pours

• Pour slowly. This tip comes from trial and error. Slower pours usually result in better coffee, especially when using the Hario V60.
• Cover the darks spots to get an even extraction. The dark spots are areas where there is more coffee and less water.
• After the pour, keep the grounds off the wall with a spoon or light stir. I do this 1–2x after pouring. Avoid going overboard here or you will over-extract the coffee. Light build up on the walls is inevitable and OK.
• Experiment with one large pour post bloom or multiple small ones. I go back and forth.

Post Pour

• The ground bed should be flat, signaling an even extraction.
• Stir/swirl the coffee, especially if you use a V60 and place your mug underneath the brewer.
• Let the coffee cool for a minute or two. Coffee has more flavor when it’s not scorching hot.

The Coffee Guy is available if you have any questions (Text: (512) 535-1945 | CoffeeGuy@CopperCoffee.com). Additionally, I'd love to hear from you if you disagree with any of the points above.

Newsletter by Seth Jorde | seth@coppercoffee.com