How to Make Pour Over Coffee Video

 A true and rich cup of coffee can instantly fill the entire room with its aroma. The gloom in life can be dispelled by the awakening of “refined living”. Give it a try and learn how to hand-brew your own coffee. You will need a thermometer, pour-over kettle, filter, filter paper, and a serving pitcher. There are two types of pour-over kettles: the fine spout court kettle and the swan neck pour-over kettle.

A. The Fine Spout Court Kettle:

This is the most widely used pour-over kettle for brewing coffee due to its narrow stream, which allows the brewer to easily control it. B. The Swan Neck Pour-Over Kettle:

This is a challenging and highly skilled tool that requires great skill in controlling the water flow; suitable for experienced baristas only.

Prepare filters based on their material: ceramic, metal, resin, or glass. Ceramic is more heat-retentive. Cup filters can be categorized as follows:

A single-hole filter cup was invented by a German woman named Melitta in the 1900s. After saturating, water is poured once and allowed to drip completely. This method works best for medium roast coffee beans but not shallow or deep roast. The Melitta-style auto-drip machine has improved over time; despite modern advancements, it retains the core principles of the original design with optimized shapes.

B. Double-hole filter cups: They operate between single and triple hole filters.C. Triple-hole filter cup (Kalita): Also known as a Kalita cup, it uses three holes to facilitate water flow; even if one hole is blocked by coffee grounds, the others will still work. It suits both shallow and deep roast beans. Drip after a pre-infusion step where the water is poured in three stages. Favor metal filters like Swiss Gold, Chemex, or Timao for their ability to retain coffee oils, original flavors, richness, and thickness.These are eco-friendly with reusable metal filters lasting long. However, they can allow more coffee grounds into the liquid and are typically more expensive. For example, here is a Swiss Gold filter:G. The blue cup works by creating ribbed channels that help water flow while allowing air to escape through the sides of the cup. This prevents unbalanced extraction during the brewing process.

Cup filters and other pour-over tools don't require high-end brands; focus on improving your technique, especially for beginners. Ensure you have a thermometer, a timer, an electronic scale, filter cups, paper, a serving pitcher, and a kettle.

Coffee powder quantity should be adjusted based on the ratio of 1:13 (or about 1:15 for ground coffee to water). Adjusting the coarseness helps control the final taste; finer grounds can enhance acidity, while coarser ones reduce bitterness.

Always use a kettle with a lid to maintain optimal water temperature. Start by filling it to 90% before starting. Water temperature is crucial:82°C provides balanced flavor. Higher temperatures can bring out bitter notes and lower them can result in insufficient extraction.

A. Freshness of the beans needs adjustment: freshly roasted beans require lower water temperatures, while older beans need higher ones to extract sufficient compounds.

For deep roast, 75-80°C is recommended; for medium roast, around 83°C works well; for light roast, 86-88°C.10. Choose the appropriate filter cup size based on your desired serving amount (e.g., 101 for one cup, 102 for two to three cups).

Maintain good posture: stand upright with feet about 10 cm apart or spread at a 60-degree angle.

Use the pour-over kettle correctly: maintain stability and control the flow; avoid using your arm or wrist as primary force.

Focus on maintaining an even distance between your body and the bar counter, approximately 10 cm away to allow free movement but not too far.

   

Ensure your eyes are focused directly on the coffee grounds and water stream. Use shoulder strength rather than wrist or hand movements for smooth pouring.

12. The principle of pre-infusion:

A. Pre-infusion ensures a consistent filter layer, allowing initial penetration before settling to form an even layer that facilitates proper extraction.

B. Coffee grounds expand due to heat and release CO2, creating space between them; this results in a more uniform filtration and optimal flow of water through the coffee bed.

C. A well-formed pre-infusion creates a consistent filter layer, ensuring steady dripping throughout the brewing process.

13. Pre-infusion considerations:

A. Water should be poured gently and evenly.

B. Insufficient pre-infusion can lead to uneven extraction; bottom layers may not fully absorb water, causing rapid expansion when exposed to hot water.

C. Excessive pre-infusion causes foam at the center, leading to premature drainage of hot water around the sides.

D. Poor pre-infusion results in a murky taste with predominant acidity and bitterness, lacking body and finish.

14. Hand-brewing steps (using paper filters):A. Fold the filter, place it in the filter holder, then pour hot water to wet both the filter and cup for warming. B. Brew within 2-3 minutes, including pre-infusion time. C. Distribute coffee grounds evenly in the filter.

D. Use the appropriate temperature of water based on previous advice; start with equal amounts of water in the kettle each time you brew. E. Perform a quick and gentle pre-infusion by pouring 10 ml of hot water over the coffee grounds, maintaining about 3-4 cm from them to ensure even absorption.

F. After pre-infusion (15-25 seconds), pour the first round evenly around the edges at a distance of 3-4 cm above the surface.

G. Pause briefly before pouring the second and third rounds, maintaining similar patterns but in decreasing amounts—60%, 30%, and 10% respectively.

H. Once the desired amount is reached, remove the filter to avoid over-extraction. C~84°The best balance of taste can be achieved. Exceeding this temperature will make some flavors particularly prominent, while not reaching this temperature may result in insufficient extraction of flavorful components.

The impact of water temperature on taste.

88°CAbove this temperature, the water is too high and prone to producing bubbles leading to incomplete steaming.

88°CC~84°(Suitable for deep and medium roasts) produces strong flavors with a noticeable bitterness.

84°CC~82°(Suitable for all roast types) provides an average taste profile.

82°CC~77°(Suitable for deep roasts) can suppress bitterness.

77°CBelow this temperature, the water is too low and leads to incomplete steaming and insufficient extraction.

A. Adjustments are needed based on coffee freshness:

For freshly roasted beans. These beans release a large amount of carbon dioxide; using 90°C or higher hot water can cause excessive foam that disrupts the brewing process. Therefore, freshly roasted beans require extraction at temperatures below 80°C. Brewing beans roasted for two weeks or more. These beans are no longer fresh and need high-temperature (90°C) hot water to effectively extract sufficient components. B. Adjustments based on roast level:Generally, deep roasts suit slightly lower temperatures (75°C) or medium temperatures (80°C), while shallow roasts suit medium or slightly higher temperatures (83°C).10. Filter cup size selection: Choose a filter cup according to your usual brewing quantity.

Models 101 (one cup), 102 (two to three cups), and 103 (three to five cups), etc.

11. Proper posture:C~79°A. Maintain good standing posture. C~82°You can stand straight with feet about 10 cm apart, or keep legs together with the toes at a 60-degree angle. C~85°Alternatively, you can separate your legs front and back, keeping your weight on the front leg for stability while using the rear leg as support.

In summary, adjust to a stable comfortable standing posture based on personal condition and habit before starting. B. Holding the pour-over kettle with both hands.

For beginners, holding a pour-over kettle requires some effort due to its weight, especially with its stainless steel handle that can be slippery. Find a comfortable grip according to your habits, suggesting a "pour" rather than an "lift" grip on the upper part of the handle, and ensure your thumb is not against the side of the kettle to avoid burns.

C. Distance between the kettle and body: During operation, maintain a certain distance from the bar to allow enough movement space but not too far away, approximately 10 cm. This may vary based on personal preference; similarly, place the filter cup about 10 cm away from the edge of the bar for optimal operation. D. Angle of vision when pouring: Ensure that you can control the flow of water and coffee grounds with your eyes directly looking down, not glancing sideways at the water or grounds. E. Force used to hold the kettle during pouring: Hold the kettle by hand but avoid using fingers or wrist strength; instead, use the power of the upper arm close to the body to rotate the kettle, ensuring that the forearm and wrist only support without exerting force. Avoid supporting with the wrist as it can cause shaking in water flow and long-term injury.12. Principles of blooming:

A. The main purpose of blooming is to form a good filtration layer; a small amount of hot water permeates all coffee grounds, slightly rests, forms a filtration layer. B. Heat expands the air between coffee particles, and the coffee beans release large amounts of carbon dioxide, forming bubbles-like gaps among the grains. These gaps allow the coffee grounds to form a uniform filtration layer for hot water penetration; it appears as what is called a "volcano bag."C. Uniform blooming creates a uniformly spaced filtration layer, ensuring even dripping speed. If no good filtration layer forms, the dripping speed will slow down, leading to over-extraction.13. Blooming precautions:A. The flow should be gentle and uniform.

B. Insufficient blooming water means parts of the coffee grounds are not properly soaked; this can lead to sudden bubbling from unsoaked grounds during subsequent brewing, obstructing stable filtration.

C. Excessive blooming water causes rapid gas release in upper layers, hindering pre-soaking at the bottom and causing hot water to flow directly down the side of the filter into the sharing jug.

D. Poor blooming results in unclean coffee with sourness as the main flavor, making it hard for the unique characteristics of the coffee to be highlighted; the taste is thin and slightly irritating, lacking a strong aftertaste.

Hand-brewing steps (using paper filters as an example):

1. Folded filter paper placed in the brewer, ensuring fit with the brewer.

The brewer sits on the sharing jug.2. Preheat the paper and brewer with hot water that flows into the sharing jug for warming purposes.3. The entire hand-brewing process should take 2-3 minutes, including blooming time.

4. Pour coffee grounds into the brewer and level them out by shaking the brewer.5. Choose appropriate water temperature as recommended above.

Novices are advised to use equal amounts of water in each brewing session.

6. Blooming: Gently, evenly, quickly, and uniformly pour hot water over the coffee grounds, approximately 10 ml, with a kettle distance of 3-4 cm from the coffee surface; pour from the center outwards for 2-3 rounds until all grounds are evenly saturated.

The time for blooming should be between 15 to 25 seconds.

7. After blooming, start the first round of pouring with a gentle flow centered on the coffee bed, creating circles within 1 cm from the edges; maintain a water level 3-4 cm above the coffee surface.

The initial pour should be 60% of the total coffee volume.

8. After the first pour, wait until all water has dripped through before starting the second round with similar technique and 30% of the remaining amount.

9. Repeat for the third round using the same method but only 10% of the remaining volume.10. Once the desired coffee liquid volume is reached, remove the brewer immediately, regardless of any residual drops in the kettle.

Boil water to warm the filter paper and coffee dripper, with the hot water going into a sharing pot.

The entire pour-over process should take 2-3 minutes, including the time.

Pour the coffee into the dripper and shake it to spread the powder evenly.

Choose an appropriate water temperature as suggested above. For beginners, ensure that each time you use the same amount of water in the pour-over pot.

Mist the coffee with hot water gently, softly, quickly, and uniformly; use about 10ml, with the spout 3-4cm away from the powder, circling 2-3 times so all the powder absorbs water evenly. The combined time for this misting and first pour should be 15-25 seconds.

After misting, start your first full pour around the center of the coffee powder in a circular motion while ensuring the stream does not touch the filter paper (which can make the coffee bitter). Keep the water level about 3-4cm above the coffee surface. The first pour should be 60% of the total coffee volume.

After the first pour, pause briefly until all the liquid from the coffee powder has drained before starting the second pour, which is also done in a circular motion and should be 30% of the total volume.

After the second pour, pause again until all the liquid has drained before initiating the third pour at the same method, this time adding only 10% of the total coffee volume.

Once you have achieved the desired amount of extracted coffee, immediately remove the dripper even if there is still coffee dripping from it.