OUR ULTIMATE POUR OVER RECIPE

The pour-over method; a manual technique appreciated for its precision and control over the brewing process, has a history that dates back to the early 20th century.

Its origins can be traced to Germany and the advent of paper coffee filters. In 1908, a German entrepreneur named Melitta Bentz was looking for a way to eliminate the bitter taste in her coffee caused by using cloth filters. She experimented with blotting paper from her son's schoolbook and created the world's first paper coffee filter. She placed the paper in a brass pot, punctured holes in it to allow the coffee to drip through, and thus the pour-over method was born.

Over the years, the pour-over method gained popularity and evolved. In the 1930s, the iconic glass pour-over coffee maker was introduced, which allowed users to observe the brewing process. In Japan, the pour-over method, also known as ‘hand-drip’ coffee, became widespread after World War II, thanks to the influence of American coffee culture.

However, it was not until the third wave of coffee in the late 20th century that the pour-over method experienced a resurgence in interest. Coffee enthusiasts and baristas began to appreciate the method's simplicity, which allowed for a more nuanced extraction of flavours from the coffee grounds. Specialty coffee shops embraced the pour-over as a way to highlight the unique characteristics of various coffee beans.

Today, the pour-over method remains a beloved brewing technique, cherished by coffee aficionados worldwide for its ability to produce a clean, fresh, and flavourful cup of coffee that accentuates the bean's natural qualities.

THE GOOSENECK

One piece of kit that is not essential, but will help massively when brewing pour over is the gooseneck kettle. Gooseneck kettles have a narrow, curved spout that allows for precise control over the water flow. This precision is crucial for evenly saturating the grounds, promoting even extraction and a balanced cup. You also have better control over your pouring rate.

This consistency and control is essential for uniformity when soaking the grounds, leading to a balanced extraction with no under, or over extraction. This control also helps reduce the risk of over pouring and flooding the coffee bed. During the initial phase of brewing you ‘bloom’ the coffee, releasing the carbon dioxide gas which is trapped in the coffee grounds. Using a gooseneck helps you achieve an even and complete bloom, contributing to better degassing and extraction.

They look pretty awesome too!

WHAT IS COFFEE BLOOM?

The coffee bloom refers to the initial phase of the brewing process when the hot water is poured over the grounds. During this stage, the coffee bed expands and bubbles of carbon dioxide are released. This is called the ‘bloom’ and is characterised by a foamy, bubbly appearance on top of the coffee bed.

The blooming phase is essential for a few reasons. Freshly roasted coffee contains trapped carbon dioxide which is released during the bloom. If this gas is not allowed to escape, it can create off-flavours and uneven extraction in the final cup. Allowing the coffee to bloom initially ensures that the excessive carbon dioxide is released before the main extraction begins. As the coffee blooms, the cell structure of the coffee grounds open up. This makes it easier for the water to penetrate the coffee bed leading to a more efficient and thorough extraction.

The coffee bloom is also a great indicator of freshness. Coffee that is freshly roasted will produce a vigorous bloom, whereas older coffees will have a more
subdued reaction.

THE RECIPE

I recommend 13g medium / fine ground coffee to 220g water. This recipe works for both V60 and Chemex.

1. Boil your kettle.

2. Place your filter paper into your V60 / Chemex and pour in your freshly boiled water to rinse the paper and pre-heat your cup / brewing vessel. Rinsing the filter paper removes and of the ‘papery’ taste. Just remember to throw this water away before starting your brew!

3. Add your ground coffee, ensuring you have flat bed on which to pour onto.

4. Start your timer and pour 26g (2 x coffee dose) water to start the coffee bloom.

5. Swirl the coffee to ensure all the grounds are wet and wait 30 - 45 seconds.

6. Now spiral pour in 132g of water (60% total water)

7. Keep it topped up, slowly pouring in the remaining 88g water over a 30 second period.

8. Once the coffee has drained into your cup, take a look at the filter paper. You are looking for a flat bed of coffee with no big grounds left on the side.

9. Sit back and enjoy the best cup of coffee you’ve made with your V60 / Chemex.