The Simplest Way to Make Pour-Over Coffee
Check out our smart how-to on this trendy coffee technique.
Have you been wondering about the pour-over offerings at Starbucks (or your local coffee house)? It costs more, it takes longerâ€¦ so why would anyone order it?
Experts say this methodâ€”in whichÂ hot water is slowly poured over a single serving of freshly ground coffeeâ€”results in a better-tasting brew because, unlike standard drip, the water-to-coffee ratio is exactly right. And when done pain-stakingly right, pour-over is supposed to help extract flavor more nuances of your favorite beans.
I love a well-brewed cup of coffee, but for me, the transition to pour-over happened for a less lofty reason: Iâ€™m the only coffee drinker in my house. My 6-year-old is obviously too young to be interested, and my husband, much to my continuing dismay and disbelief, is not a coffee drinker. (It was hard to even type that sentence.) Since I drink only 1 cup a day, brewing a whole pot, or 1 cup in a large pot, didnâ€™t make sense.
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After much trial-and-error, I landed on pour-over, and Iâ€™ve never looked back.
True coffee purists will note my edits to this process (and probably judge me for it.) But I've found this is what works best for meâ€”and I stand by it. Here's how it's done.
Grind the coffee
I use a hand-crank Burr grinder ($20, amazon.com) because I think the coffee comes out better, and thereâ€™s something satisfying about grinding it by hand. (Plus, I get a quick little arm and shoulder workout in, first thingâ€”no joke.) But you can skip this step and use pre-ground or make it quicker by grinding yours in an electric grinder.
Transfer it to a filter
Because I use a porcelain Hario ceramic coffee dripper ($17, amazon.com),Â I use their paper filters ($7, amazon.com), too. You can buy other drippers, of course, but I prefer not to use plastic, and I think the coffee tastes cleaner with these filters than others Iâ€™ve used. Once the coffee is in the filter in the cone, give it a little shake to even out the grinds.
Heat up the water
Do this while grinding the beans. Hereâ€™s where I deviate from the die-hards. A true coffee expert would tell you to use a special kettleÂ with a thin spout for precise pouring. I just use my regular kettle; the same one my husband uses for (gasp!) tea.
I also skip the step of warming up the cup.
Time to brew. Pour in just enough water to wet the grounds, then let it stand for 30 seconds to a minute. This allows the grounds to â€œbloom,â€ resulting in more even coffee extraction for the rest of the brew (youâ€™ll see the grounds kind of puff up slightly). After the bloom, continue pouring, a bit at a time (just cover the grounds, donâ€™t fill the filter all the way), until your cup is brewed.
Then, fix it however you like, and enjoy.
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