Search
  • Bean & Barley

Home Brewing Hacks: The Pour Over



Quarantine journal: today is day I don't know and I don't care.


If you're like the rest of humanity, you've probably stopped caring about what day it is, and all you now care about is the quality of the coffee you're drinking. That's expected. Don't be ashamed.


One other thing you likely care about is leveling up your home brewing skills, because you still sorta kinda feel like a home brewing noob. That's quite understandable, and we have good news for you: today, we turn our attention to a barista-favorite method, loved all over the world--the Pour Over. You'll be well on your way to becoming a fancy coffee connoisseur right after this lesson. Shall we begin?


Recipe 15g coffee (medium to medium-fine grind)

*this simply means courser than Espresso grind and finer than French Press grind 225ml water Brew Time 1:45 - 2:00 minutes

Steps 1. Heat water to boiling in a goose neck kettle, and leave for 1 minute before using. If you’re not a fancy person who owns a goose neck kettle, never fear. You may use any kettle, or even hack it by transferring the boiling water to any container with a spout.


2. Prepare the filter paper, the pour over, and the decanter. Make sure the filter paper is in the correct size for the pour over you're using.


3. Rinse the filter paper with some of your hot water and discard the water in the decanter. This step removes paper odors, taste, and dust, making your coffee taste a lot better. You'll be wise not to skip this part.


4. Measure 15g of ground coffee into the paper filter and distribute the grounds evenly.


5. Pour 30 ml of hot water onto the coffee grounds, applying a concentric circular movement from the center moving outwards. How do you measure 30ml? Either you use your scale or a measuring cup, or you simply eye ball it like a real life hacker.


Gently agitate (stir!) for 5 seconds, trying to wet every surface of the coffee grounds, then wait for 30 seconds. This is called the bloom or pre-infusion stage, in case your friends ask.


Concentric circles are simply circles that all have the same center. They fit inside each other and are the same distance apart all the way around. (source: www.mathopenref.com/concentric.html)


Did we just save you 2 minutes of Googling? You're welcome.

6. Pour the remaining 195 ml of water in concentric circles starting from the center, moving outwards, and back to the center again. Gently agitate (stir!) for 10 seconds. The idea is to wet every surface of the coffee grounds. This exercise can be quite therapeutic. Or hypnotic.


7. Your coffee should be done within 1:45 to 2:00 minutes. Serve it in an 8oz cup.


8. Sip your coffee and reflect on your life’s greatest achievement yet. Surely, there will be more.


That's it! Easy, right? Now you can start showing off your home barista skills on YouTube, Instagram, or TikTok, whatever floats your boat.


Got more home-brewing questions? Send Bean & Barley a message HERE. Need coffee and home brewing equipment to play around with? Talk to us on Facebook or Instagram. We got you.


#coffee #home #house #brew #homebrew #homebrewing #manualbrew #coffeebeans #brewing #barista #ground #grind #beans #hack #hacking #doityourself #diy #learning #learn #guide #instructions #directions #education #learn #educate #train #training #pourover #v60 #chemex

246 views

Manila, Philippines

©2019 Bean & Barley. All rights reserved.