Manual pour overs have been gaining popularity given the rise of Third-Wave coffee and the desire to taste more of the natural nuances in each cup. Pour overs give you more control over the variables involved in the brewing process than you would have with an auto-drip machine. Your ability to control grind, dose, and water distribution allows you to highlight those characteristics that makes speciality coffee so desirable. Two popular pour over brewers are the Bee House Dripper and the Melitta, and this brew guide works for both.
Below is a step-by-step guide to assist you in your brewing. These suggested parameters provide a foundation from which to start, though we highly encourage experimentation as you develop your personal preferences. Have fun with it and remember, “without the love, it’s just coffee.”
Things you’ll need:
- Ceramic pour over and filter
- Goose-neck kettle
- Burr grinder
- Digital scale that measures in grams
- Range server or your favorite coffee mug
- Whole bean specialty coffee
- Brew time: 2 minutes 45 seconds
- Coffee: 25g
- Water: 375g
- Coffee to water ratio: 1:15
- Grind: auto/drip
- Ideal water temperature: 195 – 200 degrees Fahrenheit
Put pour over on top of your coffee mug or range server and place the filter. Preheat the brewer and rinse the filter by pouring hot water through them.
Discard rinse water and place the brewer back on top of the mug or range server.
Weigh out 25g of whole bean coffee. Grind for auto/drip and pour ground coffee into the filter.
Place everything on your scale. Tare scale to zero with cup/server underneath the pour over.
Start a timer and pour 50g of water over the coffee. Make sure to saturate all the grounds thoroughly by slowly pouring in concentric circles starting from the center and moving towards the edge. Allow the coffee to bloom for 30 seconds before adding more water. This will look like small bubbles rising to the surface of the wet coffee grounds. Allowing the coffee to bloom opens up the cup and helps develop the flavor of the coffee.
Continue to pour water over the coffee in slow, concentric circles. Keeping the filter halfway filled with water during the brewing process, pour until you’ve reached a total weight of 375g of water.
General brew times are between two and a half and three minutes. When all the water has been poured over the grounds and the filter has begun to drip slowly, remove and discard the filter and grounds.
Let the coffee rest, then serve, sip,and enjoy!