Perfect pour-over coffee is a 3-part process:
Getting perfect pour-over coffee is a process that is a combination of several elements all working together. This outline is a quick overview of the key ingredients. If you are new to pour-over coffee brewing at home, it’s easy to start simply, and as you get more experience and your palate matures, you can easily add complexity by adding equipment, brewing light-roasted beans, etc. Starting with good beans, a dripper and hot water are all that is required.
This outline is a quick overview of the key ingredients.
- Freshly roasted coffee beans (Small batch, freshly roasted, direct trade, beans from an artisan roaster)
- Equipment (Coffee dripper, gooseneck kettle, paper filters, timer, scale, temperature gauge, coffee grinder)
- Technique (how to brew it)
Freshly roasted coffee beans
Taste starts with the roast. Artisan coffee roasters like Intelligentsia Coffee, Blue Bottle Coffee, Stumptown Coffee Roasters, Espresso Vivace, Handsome Coffee Roasters, Ritual Coffee Roasters, etc., are the best places for crafted coffee roasting. This is not saying they are the only ones, every city will have it’s own local coffee artisan roasters. Look for one in your area and purchase from them. If there are no local roasters, the aforementioned roasters will ship via their online shopping sites. Do not buy ground beans, only whole beans and only grind as much as needed for brewing at the time. Buy in small quantities, 12-16 oz. at a time. Store whole beans in an air-tight container.
- Start with a good quality coffee dripper, Melitta (available in most grocery stores), Hario, Bee House, Cilio, Chemex, etc, are all good, although they vary in method. Hario and Chemex, with a single large hole, tend to extract faster than Melitta and Bee House coffee drippers that have either one, or a couple of small holes.
- A gooseneck kettle is useful and makes pouring hot water over the grounds easier to control.
- A scale with built in timer that measures in grams helps you measure exacts amounts of coffee and water.
- Thermocouple for measuring water temperature.
- High quality conical burr coffee grinder. Small blade grinders work, but the uniformity of the grounds is difficult to control.
Grind of the bean, weight/amount of beans ground, amount of water, water temperature, pour technique all add up to success or failure when it comes to pour-over coffee method.
Article on technique
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Having never heard of Seattle’s Herkimer Coffee prior to picking up a bag of beans. I was pleasantly surprised.
I have not tried other beans, Herkimer Coffee offers all the standards from Africa and South America. I decided to try the Drip Blend, not that I generally go with the blends, the coffee shop I made my purchase was low on the other types, unless I was looking for an espresso. And since it was a roaster I was not familiar with, the blend was a good place to start.
I ran out of filters for my Hario v60 drip cone, so I’m using my Melitta. I ground and brewed it the normal method.
Nice bold flavor, good start to finish of the cup.
I’m not an expert taster, I can’t give you all the notes of a particular bean, including weather on the day of harvest, if the picker was a male of female. But what I can say is that I like a certain boldness, mocha/chocolaty taste, I’m very sensitive to acidity and don’t like how some roasts turn sour after the cup cools (I tend to drink slow). Bearing that in mind I was very pleased. The flavor was bold, tasted good from beginning to end of the cup even as it had cooled down. No hint of acid. I’ll be looking for Herkimer Coffee roasted beans in the future.