How to Make the Best Pour-Over Coffee at Home

Creating the Best Pour-Over Coffee at Home: A Comprehensive Guide

It is often observed that the best cup of coffee is one that is made with passion, care, and a bit of expertise. The ritual of homemade coffee flourishes each morning across the globe, offering comfort and the essential jolt of energy to start the day. However, every coffee lover will tell you -- not all homemade brew is created equal. This guide will focus on enlightening you on how to make the best pour-over coffee at home.

Pour-over coffee simply refers to the method of manually pouring hot water over coffee grounds enclosed in a filter. This allows for a pure, unobstructed flow of water over every grain, extracting flavorful components leading to a clean and robust cup of coffee. However, to truly perfect the art of making pour-over coffee, you need a few essential tools - namely a gooseneck kettle, a pour-over coffee maker (like Hario V60 or Chemex), good quality coffee beans, a grinder, a scale, and a timer.

Now, lets dive into the step-by-step instructions. To start with, grind your coffee beans to a medium-coarse consistency. We are seeking a texture similar to raw sugar, which will allow the hot water to interact sufficiently, but not too excessively, with the coffee grounds. As a rule of thumb, use a ratio of approximately 1:15 or 1:17 of coffee to water. That means, for every gram of coffee, you use 15 to 17 grams of water, giving you an optimal concentration.

Next, pour a small amount of hot water (just off the boil, around 200-205°F) over the grounds to allow them to bloom. This step, known as pre-infusion, helps to aerate the coffee, releasing trapped gases and facilitating optimal extraction. Let it bloom for about 30 seconds, and then continue pouring the water slowly in a circular motion, starting from the outside and working your way into the center. This pour should take around 2 minutes to complete; any faster and you might have watered down coffee, any slower and it could be too bitter.

In conclusion, making the best pour-over coffee at home is more than just a morning ritual; its an art. It requires precision and patience, but once mastered, it will reward you with a perfect cup every time. With these instructions and some practice, you can enjoy this complex, and richly layered experience in the comfort of your home. So, the next time you wake up craving quality coffee comparable to your frequent coffee houses, equip yourself with these steps and pour yourself some excellence. After all, isn’t it fantastic to get the barista grade brew from your humble kitchen?

Papua New Guinea ELIMBARI coffee beans, 200 g artisan coffee beans
Papua New Guinea

Papua New Guinea ELIMBARI coffee beans, 200 g

15.00 €

ELIMBARI is a rare and exotic coffee grown in small farms in the CHUAVE region of Papua New Guinea, with a unique spicy and bitter taste. Roasted very dark, its flavor profile boasts notes of pomelo peel, nutmeg, cloves, dark chocolate, and tobacco, making it a must-try for coffee lovers who enjoy bold flavors.


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