Pour-over coffee is an alternative preparation method to the one traditionally used to make espresso. It is a manual process which, if carried out correctly, results in a perfectly balanced taste and flavour.
What is pour-over coffee?
Pour-over coffee, also known as “hand-drip coffee”, is characterised by its slow percolation process. In general, the filter coffee method is a veritable life philosophy, a sort of ritual, a way to peacefully enjoy each coffee break.
On the other hand, the expression “pour-over” means just that: in this process, the water is literally poured over the coffee, and this is what makes the end result unique.
How pour-over coffee is made
Follow the instructions carefully to ensure an optimum result. With practice, you’ll soon master the method and be able to make it at home with the right ingredients and equipment.
Let’s look at an example of a pour-over coffee recipe.
Ingredients and water/coffee ratio
- 20 g coffee beans.
- 300 ml water.
Useful equipment
- Paper coffee filters.
- V60 coffee dripper.
- Glass brewing jug.
- Digital scales.
- Kettle.
- Coffee grinder.
Method
Begin heating about 400-500ml of water: part of this will be needed to wet the filter before the brewing process, removing any unpleasant odours or tastes from the paper. Now place the server on the scales and wet the filter.
Having ground the coffee, add to the filter, spreading it out evenly. This is the blooming (or pre-infusion) phase. Pour in the first part of the water, about double the weight of the coffee, taking care to cover the entire surface.
After about 30 seconds, steadily pour in the rest of the water and wait for it to percolate through the ground coffee.
Remember that each brewing method requires a specific granulometry that determines the aromatic and sensorial qualities of your coffee.
Want to learn all the secrets of filter coffee? Discover the Brewing courses held in Aiello Lab by authorised SCA (Specialty Coffee Association) trainers, designed to provide you with the best skills.