How To BOSS You're Pour-Over Coffee
This blog was not written by me. It was written by the boy, who now prefers to be referred to as the 'coffee guru'. With everything going on in the world at the moment I thought it would be good to give him an outlet for his coffee needs and as a Starbucks coffee master he probably is the best person to ask for ways to make your favourite coffee at home. To see his last blog Barista style cafe latte at home click the highlighted text.
You often see these mystical items on menu boards or small areas of the internet. They look oddly weird, like a funnel with a hole in the bottom or like a Chemex. The Chemex resembles a glass vase with a wooden holder and a tiny leather strong to hold it together. If you're still wondering what a Chemex is google it and you'll see it all over movies and TV shows in the background, one example would be on the TV show Friends.
Pour-over coffee is relatively simple to make and widely enjoyed by the public even though they may be unsure as to what it is. Pour-over coffee involves a filter which is typically paper, although it can also be metal or plastic fine mesh. Freshly ground coffee, so it's coarse and even like sugar grains and freshly boiled water.
I urge anyone reading this to give this method of brewing coffee a try, it's rare you'll go back to instant after trying this, but I must warn you it isn't the fastest way of brewing coffee.
You'll need the following items,
- 1x A V60 or Chemex
- 1x A filter (Paper is your best bet, but you can use the filter the V60/Chemex comes with if it does)
- 1x kettle (Best if you have one with a long pointed spout)
- 1x Good quality coffee
- 1x thermometer
Since you are embarking out on this new a rewarding hobby, I suggest you start out using pre-ground Lavazza coffee as I find most people find the tastes quite exceptional to start with.
Pre-heat your V60/Chemex with hot water, this will quickly rinse away any debris such as dust and will make sure your coffee isn't stone cold when you enjoy it.
Also wet the filter before use, if your using a paper filter it will help reduce that papery taste. Measure out the coffee you require; the best ratio is 10g of coffee per 180ml. Once it is measured out the place it in the filter and boil your water, use the thermometer to make sure its between 90-96 degrees Celsius. Any hotter and it will cause the coffee to taste bitter and distasteful. This is sometimes referred to as burnt.
Pour a small amount of water into the centre to wet the coffee; this will release any carbon dioxide or gasses that have built up in the grounds. Gently add small amounts of water in a circular motion; the coffee will drip through the bottom of the V60/Chemex into the container below. Once you have finished adding your water leave the filter to do its business and hopefully once it's all dripped through you'll notice that the grounds of coffee have created a small bed that's level.
Well that's it really, it takes some practice to get this method perfect, and even the most experienced of baristas make mistakes occasionally. Even something small as not making this circular motion and instead of pouring the coffee only on one side of the filter can cause the coffee to be watery. What you are trying to do is make sure all the grounds are wet, and the final product is at its finest.
I recommend using Lavazza pre-ground coffee to start this adventure in coffee culture. Still, PLEASE feel free to go exploring and try the many varieties of coffee there is to enjoy.
Even better, get a little notebook and write down what you can taste and what coffee you used. It all helps you to build your knowledge about coffee. Adjust the ratio of coffee to water if you want it to taste more robust or weaker. Again this is all down to your personal preference and as long as you enjoy the coffee, well at least you have a sweet beverage to sit down and read a book with.