It was only a matter of time before someone took my Four Barrel Coffee cherry (pun intended). No one could be more worth than @KaylaGettys as proxy to @MattnWells. I had honest only ever seen a free-pour brewing of coffee once in my life, at Picasso in St. Louis with @SamuelAveryHunt.
For being a coffee lover it is pretty lame that I had never had a pour-over.
“What is a pour-over cup of coffee?” asks the general public. It’s glorious, that’s what it is. Instead of really hot water flooding grounds at high temperatures and inconsistent times, pour-over coffee is treated like a work of art.
The beans are weighed, ground and placed in pre-warmed ceramic or glass brewers (like a Hario V60) with a pre-rinsed filter. A weight, not volumetric, measure of just off boil water is poured through a long-necked kettle (like a Hario Buono Kettle).
The first two ounces of water degasses the coffee, the brewer watches as the coffee blooms. Shortly after, careful pours of water are continued until the ideal weight (grams of coffee to grams of water) is reached.
Then served. Enjoyed. Delicious.
Coffee this was is richer smoother, cleaner, lower in oil, lower in acide and all around better. It’s really not that much more work and not any more expensive in the long run as these devices are pretty much lifetime tools. Sadly, it’s just enough more work than I want to bother with so it’s stovetop, Bialetti espresso for me. For now at least.
- Perfect Brew Cone Is a No Fuss, Minimalist, and Cheap Coffee Maker [Stuff We Like] (lifehacker.com)
- Crazy Coffee Science: Why You Should Salt Your Coffee and Expensive Espresso Machines Are Worth It [Coffee] (gizmodo.com)
- Hands-on: Coava Coffee Disk filter for Aeropress (geek.com)
- What the Starbucks Trenta Means for the Coffee World (esquire.com)