How to make pour over at home

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Pour over coffee is probably one of the trendiest manual coffee brewing methods. It is more and more popular because pour over its easy to make, even in places where convenience supersedes taste. The tutorial on “how to make pour-over coffee” was my projects for a while, and as a manual brewing enthusiast, I should have written this earlier.

Check list for Manual Drip Coffee
- First You Need a Fresh Roasted Bean ( I Recommended Bean From Java (INDONESIA)
- Drip Cone Brewing Device
- Coffee Filters ( Cone Shaped )
- Timer To Avoid Under Or Over Extraction
- Scale Or Scoop To Measure Your Quantity
- Grinder
- Ketle

How to Make Pour Over Coffee – Grind Size, Dose, Recipe, and Instruction

Pour Over Coffee Ratio Pour over coffee brewing is a passive form of brewing coffee that relies on gravitation for extracting. A medium grind is recommended for optimum extraction which is coarser than espresso grind but finer than the grind for French pot coffee. The best ratio of coffee to water is 60g of coffee to 1 quart, (liter), of water or roughly speaking 1 tablespoon of coffee beans to 1 cup of water. Pour over coffee makers are generally single serving devices so this ratio is divided by for to achieve the quantities for a single serving of coffee. If you like weighing your beans, our ratio is 15 g of coffee to 250 ml of water. I personally like to use 15g of coffee and 195 ml of water. This allows for some of your dose being left in the grinder and for a slightly stronger cup of coffee, but this is just personal preference. As a general rule, the mass ratio should be around 1:13 to 1:12.

Brewing Temperature

Brewing Temperature I have read a few other tutorials on “how to make pour over coffee”, and to be honest I was surprised by the conflicting information. What you need to remember is that the water temperature needs to be adjusted for different beans, and different roasts.

Your taste plays a role too. As a safe starting point, water should be around 200 degrees Fahrenheit, a few degrees under boiling temperature.

 Water should be fresh and filtered. As I said mentioned, brewing temperature can be slightly changed according to your taste. For a dark roast 200 °F is perfect, but for lighter roasts, you need to increase the water temperature a few degrees up to 207°F.

 For finer grinds, you need to lower the brewing temperature. For instance, for a fine grind, dark roast, your water can be as low as 196°F. But experimenting with various grinds takes a special dripper, and a special technique not discussed here.

 In general, hotter water will help for a better dissolution, but this is not always a good thing when we talk about making coffee.

A better dissolution will dissolve more compounds from the ground coffee, including the ones that impart bitterness. So, if your coffee has too much bite, you know the water was too hot. This is what baristas call over-extraction.

Pour Over Coffee Instructions

- Place a fresh filter into the cone of your equipment.
- Bring your water to 200 degrees. Pour some water through the filter and then pour over dripper. The water will pass through the filter and the cone into your mug underneath. This step has several functions. Firstly it serves to rinse the filter. Paper filters need to be rinsed before they are used. Otherwise, some qualities of the filter find their way into the cup and your delicious coffee ends up tasting like paper! The other function of this process is to preheat all of the equipment. If coffee is prepared with cold apparatus the coffee will be cooled down by the equipment and it won’t be nice to drink.

- Throw out the water you used for preheating.
- Grind your coffee beans with your coffee grinder set to medium.
- Place the ground coffee into the filter and level it.
- Now we are ready to start pouring. Start your timer and at the same time start pouring 30 ml of water. Firstly we need to pre-infuse our coffee to let it bloom. Pour evenly and gradually over the coffee bed for an even extraction. For pre-infusion, it is best to use twice the amount of water as coffee.
- Pour 30g of water onto your coffee bed and leave the grounds to bloom for 30 seconds. After thirty seconds continue your pour. At this time you can pour in phases or continuously.
- I personally like to pour in phases. At 30 seconds I continue pouring another 70 ml of water.
- I then finish pouring my water at the one minute mark.
- Whichever way you choose, the process should be completed in two minutes.
- If it takes more or less time than this your grind needs to be adjusted.