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Pour over (brew method)

title: "Pour-over (brew method)" tags: [coffee/brewing] status: Draft aliases: [] related: []

Coffee Terminology "P"

Summary:

Pour-over is a manual coffee brewing method that involves pouring hot water over ground coffee in a filter. It emphasizes clarity, balance, and control over extraction.

Core idea:

Water is poured in slow, controlled stages so that coffee grounds are evenly saturated. This allows precise manipulation of brewing variables such as grind size, water temperature, and flow rate. Key variables: -

Grind size: Medium-fine (similar to table salt).

Water temperature: 92–96 °C (195–205 °F).

Brew ratio: Typically 1 g coffee per 15–17 g water.

Bloom: The first pour (10–15 % of total water) releases CO₂ from freshly ground beans.

Advantages

  • Produces a clean, nuanced cup with distinct flavor notes.
  • Offers control and repeatability.
  • Portable and low-equipment method compared to espresso.

Common equipment:

  • Drippers: Hario V60, Kalita Wave, Chemex
  • Filter paper
  • Gooseneck kettle
  • Scale and timer

Tags:

coffee #brew-methods #pour-over`

Would you like me to tailor this note to a specific dripper (e.g., V60 or Chemex)?