The Pourover Process, Part Two: The Elements of Excellent Coffee

Since this is the second lesson in pourover brewing, you’re now well versed in the science. You know what a pourover brew is. You get why a barista wets the coffee grounds before pouring a stream of boiling water over them. You understand the basics of dissolution and diffusion.And if you don’t, never fear. Check out the first installment in our pourover blog series. It just takes a click.Now, let’s talk about the simple elements of a good pourover: the grind, the dose, the water, and the accessories. Tweaking these elements will change the taste of your coffee, so feel free to experiment.GrindThis one is a bit obvious. Use a quality burr grinder. Delicious coffee comes from a consistent grind and even extraction, which, in turn, come from a decent grinder. Also, different types of grinds pair well with different pourover methods. We’ll give you our recommendations in later installments, but play around with fine, medium and course grains to find your preference.DoseThe ratio of water to coffee is important. We recommend you start with 60 grams of coffee grounds for every liter of water you use. You can adjust as needed.WaterJust like a gourmet meal, quality ingredients improve a cup of coffee. Filtered water yields a better taste. You should also heat it to 195 to 205 degrees Fahrenheit to get the best level of flavor extraction from your coffee beans.~Extras~To play the part of a proper coffee scientist and pourover expert, you’ll need a few tools. First, grab a slow-pouring kettle. If you’ve read our introduction to pourover brewing, the reason for this will be obvious. If you haven’t, read it here. A gram scale and a thermometer will prove immensely useful, as well, and will allow you to experiment with heat and with coffee-to-water ratios.Pay close attention to your grind, your dose, and your water as you brew your morning coffee. Adjusting any of them can completely change the taste of your beverage, but don’t let that scare you. Have fun with it! Grab a notebook and record your heat and water/ground ratios if you like. Never be afraid to nerd out over a pourover. You’ll get better results if you do.And check back with us next week for a new blog about pourover brewing.