Pour Over Filter Coffee
There has never been a more dynamic and exciting time in the specialty coffee industry than today. While the shift to quality espresso coffee drove the explosion of cafes and coffee shops that we have come to know and love, it is the current underground interest in specialty roasting and appreciation of the the specific coffee origins that is creating a new wave of coffee enthusiasm.
As the finer characteristics of single origin coffees are starting to become better appreciated we are seeing experimentation by enthusiasts and professional baristas alike with a range of different extraction methods.
We asked Paul Asquith, Barista Trainer for Gloria Jean’s Coffees Australia about coffees third wave and about his favorite brew methods. What follows was his contribution.
One of my favourite brew methods is my little ceramic pour over. Nothing fancy, all it takes is a filter paper, some ground coffee and then some ‘hot’ water. What defines all of this though? What makes a good or bad brew?
I like the mild, acidic and fruity notes that I can get out of some of the coffees I brew and then alternatively, I like a sweet and balanced brew. A work colleague of mine Ben Irvine (product development) is more of a scientist when it comes to these things and often challenges ideals, which for me is a really good thing, so then I am left wondering, what do I really like?
Scott Rao, author of ‘Everything but Espresso’ simply doesn’t like the pour over. Convinced that the brew is never hot enough to extract the right flavours, and in some way he probably is right, but what about your personal preference? Or is personal preference learned from a bunch of badly brewed coffee?
It is hard to get the right temperature water, something brewing at above 90 degrees c, so you are then left with an under brewed coffee. To really get a full temp brew you need to have something that keeps the water super hot, pours it just as hot, have a filter that is hot… see where I am headed here? It’s almost impossible!
I do however, love my technique and the results it gets. It may not be right, but they are often interesting and enjoying. It’s as simple as this:
1. Pre-wet the filter and paper (i use excellent quality papers but i am really aiming at pre warming the ceramic)
2. Pour fresh ground coffee in
3. Pour a small amount of hot water over the grinds to allow for bloom (20ml sprinkled to wet the whole bed)
4. Wait 20-30 seconds
5. Gradually pour the remaining water over the coffee never getting past half way up the filter.
This very rarely produces a lot of sweet flavours because the brew temp isn’t going to get above 85 but I do love it. I love the mild to spritely acidity, the berries and stone fruit flavours and clean brew my pour over provides. Is it right, not sure… works for me!
Authors note: It is important when using different brewing techniques to ensure you have the correct coffee grind.
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With the blessing of its South American originators, a Jauja Argentina operation has opened in Melbourne, serving artisan ice cream and sorbet.
[Click here to to view this content at Broadsheet Melbourne.]
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[Click here to to view this content at Broadsheet Melbourne.]
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[Click here to to view this content at Broadsheet Melbourne.]
7 days 7 coffees day 6
Sun, 05 Feb 2012 05:34:10 PST
OK this one is a bit of a cheat. Its this weeks in my mug, but its still a new coffee. It also means you get a video (another cop out) but it has been very very tough to keep this pace up. I’ll be glad once the last one is done.
Its a special cup and I hope you get a chance to try it.
Another of our direct trade coffees, this time located in the North Yungas region of Bolivia in the colony of...
Coffee #1, Monmouth, Wales
Sun, 05 Feb 2012 03:57:18 PST
Location: Monmouth, Wales
Awesome flat white and espresso lungo, head barisra did beautiful latte art
Office 3564 Cafe and Wine Bar, Echuca, Australia
Sat, 04 Feb 2012 17:03:40 PST
Location: Echuca, Australia
Excellent coffee! They roast their own beans! Great breakfast and lunch, lovely service, always a hit with locals and tourists alike.
Printa, Budapest, Hungary
Sat, 04 Feb 2012 09:28:05 PST
Location: Budapest, Hungary
Some of the best coffee I've had in Europe!! Such a cool chilled out little cafe adjacent to a print shop (hence the name) selling a bunch of local artsy stuff. I had a Colombian through an Aeropress which was fantastic, and my long black was brilliant too. The staff are friendly, the cafe is bursting with atmosphere, prices are reasonable and most importantly the...
Leeona's (Lee-Ona's) Coffee Shop, Tongala, Australia
Sat, 04 Feb 2012 05:18:53 PST
Location: Tongala, Australia
Excellent coffee - quite a surprise to find it in a town with a population of only 1000! I moved to the area and buy a coffee at Lee-Ona's before work every day.
Hansel & Gretel, Canberra, Australia
Sat, 04 Feb 2012 03:06:07 PST
Location: Canberra, Australia
Consistently great coffee, with a variety of beans to try, or you can use there standard blend which is a great all rounder.
Selling over 25 types of bean which are roasted on site, surly something for you fellow connoisseur's
Try this place out
Mr Espresso Mascot, Sydney, Australia
Fri, 03 Feb 2012 19:00:01 PST
Location: Sydney, Australia
I love my coffee
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Fri, 03 Feb 2012 17:47:14 PST
Location: Melbourne , Austria
Amazing wee cafe in the heart of Albert Park. Great food and decent coffee.
Up Espresso, Gold Coast, Australia
Fri, 03 Feb 2012 17:20:22 PST
Location: Gold Coast, Australia
Funky little place right across from the Bundall post office. Coffee is beautiful and the baristas are always smiling. They know their coffee- quickly becoming my favourite coffee spot on the GC
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Fri, 03 Feb 2012 16:54:40 PST
Location: Vancouver, Canada
This place has all the right gear, products, atmosphere, staff with sufficient angular hair, red indie lipstick, guys with beards and plaid shirts. Front line customer service needs work, but barista was very nice. My largest concern was my 25 second brew Aeropress. Not great.
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Thu, 02 Feb 2012 10:05:37 PST
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7 days 7 coffees day 5
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Day 5 and another huge coffee. We have seen Lagoa in the past, but not the icatu varietal from there. For more on this take a look here
Great to see the brazils rolling in again
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Owned by the Vieira...
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Fri, 03 Feb 2012 10:17:20 PST
So were over half way through, and its starting to take its toll on me here, sorry for yesterdays no audioboo, will find time over the weekend to round them all up.
Todays is offered for you to digest and again the boo will follow over the weekend
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Tweet
The Drink: Coffee Del Sol El Salvador Alicia
Type: Whole Bean Microlot
Overall Rating: 4 Out Of 5 Coffee Mugs
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El Mirage
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El Mirage can now be classified as an East Brunswick cafe veteran.
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Tags: barista, coffee, coffee blends, coffee drinks
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[...] Shop « Filter Coffee Back In Vogue [...]
I totally agree that filter coffee is back in vogue in South India and hence we have bought a Fresh and Honest coffee vending machine for our office which has a built in milk warmer that maintains the fresh milk at 72 degrees and has a built in coffee grinder which extracts the flavours beautifully and is programmable as per my preference.