Pour-Over coffee brewing methods have become an increasingly popular brewing option for home coffee enthusiasts and coffee shop baristas alike. Pour-Over Brewing provides the ability to control every variable in the brewing process, create the perfect cup based on personal preference, and highlight the uniquely distinct characteristics of every coffee brewed. This raised awareness and popularity of Pour-Over Brewing has resulted in the creation of innovative new devices as well as the resurrection of old brewing methods. Here, we'll talk about our favorite Pour-Over brewing methods, and the differences between them.
These tips are meant to be a starting point for anyone interested in beginning to explore Pour-Over brewing. Our recommendations are dependent on batch size, pour rate, roast level, and much more. Please, feel free to experiment. At Bloom Coffee Roasters, we believe that the most helpful tip that we can give you is to experiment with your at home brewing. Experimentation is what makes coffee brewing so much fun and provides an incredible sense of accomplishment when you find the cup that satisfies your taste buds to the fullest.
What You'll Need
We highly recommend using a Burr Grinder, a digital scale, clean water and a goose-neck kettle. These tools will make your home brewing a lot less complicated and easier to track along your quest for the perfect cup. You'll wan't to make sure you're tracking and taking note of the water to coffee ratios you use.
Step 1: Pour water into your kettle or sauce pan and begin and place on the burner on high, until the water is boiling. While you're waiting for your water to boil, weigh your beans. For the Hario V60, you'll want to use somewhere around 24 grams of coffee. For a Chemex, start with 44 grams of coffee.
Step 2: Once the water is boiling, turn the burner off and let sit for about 30 seconds to a minute. With the water is cooling down, grind your beans. The grind size should be medium/course.
Step 3: Wet your filter with a small amount of the hot water by placing the empty filter into the brewing utensil an pouring the water over the filter.
Step 4: Pour the coffee grounds into the filter. Lightly knock the side of the brewer with your hand to even out the grounds.
Step 5: Place the brewer on top of the mug, and the mug on top of your scale. Tare the scale to 0 and double check to make sure everything is in place and ready to brew.
Step 6: VERY SLOWLY, pour a small amount hot water onto the grounds. Just enough to saturate the grounds. This stage of the brewing process is called the Bloom. The grounds will start to rise and release gases that are absorbed in the roasting process. Taking this crucial step will allow for a more highly nuanced cup and greater flavor. The grounds should bloom for 30-45 seconds.
Step 7: Begin pouring the rest of the water over the saturated grounds, starting from the middle and working your way out in a circular motion. Pour until you've reached 12 ounces.
Step 8: Enjoy.