Pour-Over Coffee Dripper Brewing Guide

Pour-Over Coffee Dripper Brewing Guide

Basic Equipment

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  • Medium-fine ground coffee
  • Pour-over coffee brewer (e.g., a Chemex)
  • Your favourite cup or mug
  • Filter paper for the dripper
  • Grinder (for the beans)
  • A kettle
  • Digital scale (with tare function)
  • Timer

Method of Brewing

The method is relatively simple and takes about 3-4 minutes in total. Freshly brewed coffee passes through a finer filter, and the water has less contact with the ground coffee, resulting in a much cleaner and less cloudy brew than, for example, a coffee pot (French press).

Step 1 – Put the kettle on

Since this is done first, there is time to cool the boiling water before pouring it into the coffee. Do not use boiling water for freshly brewed coffee. Boiling water tends to burn and affect the taste.

Step 2 – Prepare your gear.

You need to calculate about 6-8 grams of coffee for 100 ml of water.

 Place the spout coffee filter on the cup/mug and scale. Fold the seam at the end of the filter paper and put the filter paper in the dropper.

 Getting a consistent brew is a bit difficult without a scale, but it’s okay!

Step 3 – Wet the filter paper.

Pour boiling water into the dropper to preheat and moisten the filter paper. Drain the water and put the coffee dropper back in a cup with damp filter paper.

Complete saturation of the filter paper before brewing guarantees a more uniform extraction and much better results.

Step 4 – Weigh out the coffee.

From a scientific point of view, weighing coffee gives the same result every time. The measurements here are a guide to getting started. When everything is on the scale, reset it to zero and weigh the ground coffee into the filter paper. About 6-8 grams of coffee per 100 ml of water. Make sure the coffee is evenly distributed. The dripper should have about half the coffee residue. More is needed if the coffee is coarsely ground and slightly less than the recommended amount if it is finely ground.

Step 5 – Wet the grounds

Now, the fun part. Pour about twice the weight of coffee into the ground coffee in the filter. Watch it swell and foam. This is blooming, caused by the release of CO2 and producing a fizzing effect. It proves that your coffee is fresh!

Step 6 – Start pouring.

Once the effervescent has subsided, pour the closing water over the espresso in batches. When pouring, you ought to begin from the periphery and circulate in a spiral movement inwards closer to the centre. 

After every small batch, permit the water to drip through earlier than including greater water within the identical spiral movement.

Read more: The Journey of the Coffee Bean

This system ought to take approximately 2 to three mins to complete. If the water appears to undergo too speedy and you turn out to be with a susceptible brew, it method your grounds are too coarse; otherwise, you didn’t position sufficient withinside the dripper. Try grinding the espresso beans on a finer place or including greater floor espresso. If the other is true: the brew is too strong, then strive to grind on a coarser placing or to lower the quantity of espresso withinside the dripper.

Step 7 – Drink and enjoy

When the bubbling subsides, pour the remaining water in batches onto the coffee. It should start from the outer edge and spiral inward towards the centre when pouring. This technology ensures that all coffee is saturated with water. Drip water before adding water with the same spiral motion for each small batch. This process takes about 2-3 minutes. If the water passes too fast and the brew is weak, it means that the ground coffee is too coarse or not put in the dripper enough. Try finely grinding the coffee beans or adding ground coffee. Conversely, if the brew is too strong, try grinding with a coarser setting or reducing the coffee in the dripper.

Step 8 – Freshly roasted is best.

For absolutely best results, use freshly roasted coffee with the roasting date stated on the packet. Coffee is best about a week after roasting. When stored in whole grains, it will be held for about a month. A few days after grinding, the flavour begins to be lost due to oxidation.

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About the Author: Peter Beaumont

Peter Beaumont is a senior reporter on Daily Mid Time Global Development desk. He has reported extensively from conflict zones including Africa, the Balkans and the Middle East and is the author of The Secret Life of War: Journeys Through Modern Conflict. Email: peter@dailymidtime.com