It’s Pour-over Coffee Baby!

Coffee is one of those things that if done wrong, can ruin a whole day! It’s very hard to recover from a bad cup. If getting good results is more miss than hit and all you really want is good flavor, home brew can be disappointing. Why do you think Starbucks is so popular? People know they can get a decent cup, not the best, but pretty good, but for a price. Save the cash spent on expensive equipment and drinks. The pour-over coffee method is here to save you from coffee hell and damnation!

Stop suffering

If Mr Coffee has been letting you down, and bad-taste is wreaking your day, it might be time for a new technique, and what better way than the hand pour-over method? It’s cheap compared to a new Bodum Bistro or espresso machine from the local gourmet supply store. The pour-over is so easy you’ll kick yourself for not hearing about it sooner, but go easy on yourself, you’ve found the right place to mend your broken ways.

Pour-over coffee is easy

Why pour-over? While there are many ways to make great coffee, it is one technique that consistently gives the best results for so little money, time and effort required to get great results. For a little up-front cash you can buy a Militta, Chemex, or Hario v60, (to name a couple) dripper and filters. If you’re rich like Mitt you could purchase a Hario Buono Drip Kettle for precise water pouring control, and a XGS-60TB V60 Range Server. But just a mug, a container for poling water in, dripper and filter are all you need. But don’t forget you’ll need a high-quality freshly roasted coffee bean, ground just before pouring.

The pour-over coffee revolution is sweeping through kitchens across the planet, chances are your local coffee shop is offering pour-over (check out Starbucks). There are posts and pages here to guide you on your journey into coffee heaven.

My first pour-over coffee memory.

I remember it like it was yesterday. Over Christmas 1980 my late mother removes a Chemex Drip Coffee Carafe from the cupboard, places it on the kitchen counter, unfolds this funny square filter and puts it into the cone part. Then grinds some fresh roasted beans that she had purchased at the Pike Place Market, (fresh roasted beans, at that time, were not widely available like today). She pours some boiled water over the grounds and I watch in fascination as the grounds swelled in the water and slowly their brown elixir begins to seep out of the paper point and into the pot.

After the coffee had all dripped into the pot she poured a cup for me, then her, added some cream. She used a heavy cream, I remember the fat of the cream floating on the surface that disappeared as I gave it a stir. One sip and I was hooked (forever).

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates, deals and videos.

You have Successfully Subscribed!