It’s been some time that I haven’t posted some coffee content in here. I know, my first few posts may have been a little boring. But they are necessary to understand why I advocate so much to brew amazing coffee.
Today I wanted to cover how to brew a pour over. It is largely one of the most common brewing practices at home, and personally it is one of the best ones.
I love it because it is almost a ritual. The method gives you time to well, firstly wake up slightly ( and understand what’s happening) but also to assess the coffee you are brewing through it’s aromas.
It is, also, very important, to follow the steps below. Making a good cup of coffee is like baking a cake, or cooking a new complicated dish. If you don’t follow the recipe given, it will mostly end up in a bad result.
- Filtered Water
- A kettle, preferably with temperature control
- A V60 or Pour Over Brewer
- Filters, that fits the size of the brewer
- A Decanter
- 21g of freshly ground coffee, Ground like kosher salt.
- A good quality scale, possibly that weights to the 0.1
- A timer, if your scale doesn’t offer the option.
- If you haven’t ground your coffee, grind it now and place it on the side.
- Put the filtered water in the kettle, and heat the water up to roughly 92C. (1)
- Place a paper filter in the V60, with the decanter underneath, and once the water is ready ensure the filter is well wet all throughout. The paper should adhere on the side of the brewer, with no air bubbles of sides that have not fallen in.
- Empy the water in the decanter, and place it again with the brewer on top of your scale.
Weigh the coffee in, to max .1 of a gram and get ready to brew!
First, we will do what we call the bloom. (2)
Start the timer. In a motion, which i love to call “the pain au raisin”, pour 100ml/g of water in, ensuring all coffee ground are wet. (3)
With both your hands, hold the brewer and give it a slight spin so that all the coffee at the bottom is wet.
When the time hits 30 seconds, pour another 100g/ml of water, in the same motion. This time however, we will live it to do it’s thing.
Once the clock hits a minute, add another 100ml, in the same motion. Again, no spinning required.
At 1:30, add the last 100ml/g of water, in the same motion and give it a last gentle spin.
Lift the brewer slightly, and give it a gentle tap on the decanter. (4)
Leave to fully drip, it should stop at around 4-6 minute. (5)
Dispose of the coffee grounds, or feed them to your succulas - they love it!- and give a gentle spin to the decanter. (6)
Serve while still hot!
With the girls we initially decided to make it into a little video as well, however we underestimated the length of editing videos compare to photographs, so you will have to wait a tiny little longer for that!
Annotations and explanations…
Before you brew, read these annotations and explanations. They are quite geeky, I know.But it will make sense of the brewing process.
- Paper Filters: the filters I recommend are the pack of 100, Hario, bleached filters. If you are a coffee professional, you have probably heard many of us debating on this discussion. Personally, I have done actual research on this, and I can tell you these are the best option you have. Yes, they are not really eco friendly and are a one time use. But these filters are the ones that will not affect the taste of the final brew. You want to be able to taste the coffee, not the fibres in your reusable filter. Also, you may notice I chose the pack of 100, instead of the pack of 40. There are mainly 2 reasons:
- Price: I mean, you get more than double for less money.
- Production: the pack of 100 is produced in Japan, where the quality of the water used to weave the filters are way better than the pack of 40, which are produced in the Netherlands. This mean the filter won’t release any unwanted minerals that could alter your brew.
- Water Temperature: as I said, the ideal water temperature is 92C. Without getting too geeky on this, this is because this is the optimal temperature for water to grab all the nice compounds that make our coffee taste so nice. If you were to use boiling water, so straight out from the kettle, it would also grab very bitter compounds, and make your coffee taste over extracted. In the chance of not having a temperature control kettle, just boil the water and leave it to sit for a couple of minutes. That will do the trick!
- the Bloom: the first part of your brewing process is called the bloom. This is because, just like a flower in spring, it’s when the coffee starts to open and release all those aromas and compounds that make our coffee so tasty. If you notice, it bubbles during this stage for this reason!
- Spinning your brew: this is essential for pour over and there is a great reason why. Wait, you are asking why don’t we use a spoon? Well, Scott Rao, The coffee guy has teamed up with an astrophysicist to explain why. Yes, you read that right. Go ahead and click here to read about it.
- Tapping at the end: well similarly to the spin, tapping gently at the end will help with water distribution and ensuring your bed is nice and flat. Why at the end? Well, that’s when most bitter compounds come out, and you don’t want to much of it.
- Grind Size: again, I could be here forever talking about this. When grinding for pour overs, you want an almost coarse size for your ground coffee. Sort of like salt flakes. If your brew tastes very acidic at the end, just fine your grind a little to balance it out. Simultaneously, if it tastes to bitter, coarsen it up a little. Don’t go too far out with changing your grind size, it could be trouble and frustrating!
If you have any questions on the above, please don’t hesitate to contact me below. I am still a qualified “coffee teacher” – as my dad calls me- after all.
I would be very happy to help.
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