How to Make Pour-Over Coffee at Home
Pour over coffee has recently been reintroduced by the specialty coffee society in Thailand and it has become a rather popular choice of brewing method, so let’s have a look at how to make pour over coffee at home.
the intricate flavors and aromas Thai coffee beans have to offer. Making it suitable for medium roast, light roast, single origin coffees, as well as organic coffee. So let’s dive in and start this pour over coffee brewing session.
Pour over coffee equipment and accessories you will need:
Bring at least 600ml (20 oz) of water to a boil.
Grind 30 grams of coffee (3 tbsp) to a coarseness resembling sea salt. To enjoy the nuanced flavor of a single-origin coffee that is lightly roasted, we recommend less coffee: 23 grams for every 350 grams water. (If you don’t have a grinder at home then use 3 tablespoons of medium coarse ground coffee)
Place a coffee filter in your dripper.
TIPS: If you are using an unbleached coffee filter then you will need to pre-wet it with hot water.
Add the medium-coarse ground coffee to your coffee filter and gently tap it to level the surface of the grounds. Place the brewer over a carafe or cup, place this entire set-up onto a digital scale, and set it to zero.
There will be 4 pours of water in total for this coffee preparation. And the first pour is always the most interesting because of the blossoming effect.
Start a timer.
Begin pouring water slowly over the coffee, starting from the outer rim and moving in a steady spiral toward the center.
Stop pouring when the scale reaches 60ml.
Make sure all the coffee grounds are saturated with water, add a little more water if not.
The pour should take about 15 seconds per round then give the coffee an additional 30 seconds to drip before moving on to the second, third and fourth pour.
Starting in the center of the coffee grounds, pour in a steady spiral toward the outer edge and then back toward the center. Be sure to pour all the way out to the edge over the ripples in the filter. Add roughly 90ml of water, bringing the total to 150ml. The goal during this pour is to sink all of the grounds on the surface of the bed.
This creates a gentle turbulence that “stirs” the coffee, allowing water to more evenly extract the grounds. Allow 45–65 seconds to elapse.
As the mixture of water and coffee from the second pour drops to the bottom of the filter, coming close to the level of the grounds, pour an additional 100 grams of water using the same pattern as the second pour.
This brings the total up to 250 grams and should take 15–20 seconds.
When the water and coffee from the third pour drops to the bottom of the filter, complete your fourth and final pour. Add 100 grams, bringing the total up to 350 grams of water. This pour should take 20 seconds.
Let us know in the comments how your coffee drip sessions went and any questions you may have for us. We’d love to hear from you.
Susan Villota (Borvornpotsakul).
Founder of Coffee Culture Asia.