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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[...] 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.