Master the Art of Pour-Over Coffee Brewing - A Step-by-Step Guide

What's your favourite FiXX? You may find that a straightforward question to answer, but as parents of each of our blends, it's hard for us to pick a favourite. We love each one equally for the different little personalities they bring to our cups. But we can each happily declare our favourite way to brew our favourite FiXX.

 

For me, there is one clear winner when it comes to brewing the perfect cup, the pour-over. But what exactly is this method, and how can you unlock its secrets to brewing a perfect cup?

 

Read on to find out more.

 

What is Pour-Over Coffee Brewing?

As the name suggests, pour-over coffee brewing is when hot water is poured over a bed of coffee, flowing through, extracting the flavours, and into a vessel ready to drink. The Hario V60 and Chemex are good examples of pour-over brewers and personal favourites.  

 

The great thing about this method is the control that you have over the brewing process. Pour-over brewing puts you in charge of variables like water temperature, pour rate, and brewing time, which can all influence the flavour of the coffee. It's for this reason that almost all coffee enthusiasts love pour-over coffee brewing.

 

How Does Pour-Over Compare to Other Methods?

There is no wrong answer when it comes to picking your favourite brewer. If used correctly, all coffee brewers can produce a delicious cup of coffee—otherwise, there wouldn't be so many to choose from! And if you need help selecting a brew that's best for you, why not check out this handy guide?

 

All brews fall into one of two categories: immersion or percolation.

 

• Immersion: Immersion brewing involves steeping coffee grounds in water for a set period, producing a full-bodied cup with robust flavours. The French Press and AeroPress are popular examples of this method.
• Percolation: Percolation brewing involves passing water through coffee grounds, extracting flavours selectively. It includes various brewers, such as Espresso, stovetop, and pour-over.

 

 

French Press vs. Pour-Over

• Flavour and Texture: French press coffee is usually fuller-bodied and richer due to the oils and fine coffee particles that remain in the brew. Pour-over coffee is cleaner and nuanced in flavour, emphasising the beans' brighter, more delicate notes.
• Ease of Use: Both methods are relatively straightforward, but the pour-over has a much quicker brew time. The French Press also requires more effort to clean due to the fine mesh filter and the grounds left at the bottom.

 

Espresso vs. Pour-Over

• Flavour Profile: Espresso is much more concentrated, offering an intense flavour with a thicker, richer mouthfeel. Pour-over is lighter and more aromatic, allowing the subtleties of the coffee beans to shine.
• Brewing Time and Technique: Pour-over brewing is slower, typically taking 2-4 minutes, depending on volume. Conversely, Espresso uses high pressure to quickly force hot water through finely ground coffee, usually within 25-35 seconds.
• Equipment: Espresso requires a machine that can be expensive, requires some skill to operate, and needs care and maintenance. Pour-over equipment is typically much more affordable and portable.

  

 

AeroPress vs. Pour-Over

• Brewing Method: The AeroPress is a versatile brewing device that combines immersion and pressure methods. Coffee grounds are steeped in hot water and then pushed through a filter using a plunger, resulting in a short brewing time and a concentrated flavour. Pour-over relies on gravity and a steady pour of hot water over coffee grounds.
• Flavour and Flexibility: The AeroPress can produce a range of coffee styles depending on how it's used. It's known for a smooth, full-bodied coffee with less bitterness. Pour-over provides a cleaner, more precise flavour profile. Both methods offer a lot of control, but AeroPress is often favoured for its versatility and portability.

 

 

Moka Pot vs. Pour-Over

• Flavour and Strength: Moka pot coffee is strong, bold, and somewhat more bitter due to the higher brewing temperature and pressure. Pour-over is lighter and allows for a more nuanced expression of the coffee beans' flavours.
• Ease of Use: The Moka pot is easy to use on a stovetop but requires careful monitoring to avoid burning the coffee. Pour-over requires attention to pouring technique and timing but is generally considered straightforward once mastered.

 

What Equipment Do I Need For Pour-Over Brewing?

No matter how you brew, you're going to need certain things. Some of these are fairly obvious, but some maybe not. The following is a list of things to get the best results from your pour-over brewing experience.

 

• A pour-over brewer: Let's start with the blindingly obvious. Many excellent options exist, but my daily driver is the Hario V60 (02). The plastic option is extremely affordable, almost impossible to break and can comfortably brew up to 500ml of coffee.
•  Paper or metal filter: Every brewer requires some sort of filtration system to separate the liquid from the coffee solids, and the pour-over is no different. Filters can come in all kinds of materials. The most common is a paper filter, but reusable metal, plastic or cloth options do exist.
• A kettle: You'll see a lot of chat saying you need a gooseneck kettle to brew the best pour-over coffee. Nonsense. Don't get me wrong, gooseneck kettles are great and make the whole experience very enjoyable. However, any kettle poured with a slow, steady hand will produce just as good a result. But, no matter what kind of kettle you use, having something to boil your water is essential.
• A digital scale: This is more of an optional essential if such a thing exists. However, a digital scale is vital to ensure consistency with your brewing (pour-over or otherwise). Using the ratio of 60g of coffee to 1 litre of water is an excellent basic recipe. But, by using a scale when brewing, you can adjust this ratio to get the best out of whatever type of coffee you're brewing.
• Freshly ground coffee: Again, this is more of an optional essential. I'm aware that sounds paradoxical, but stick with me. No matter how you brew coffee, grinding whole beans as and when you need to is the best way to maximise the freshness of your favourite FiXX.

 

What Is The Best Coffee For The Pour-Over Method?

Personally speaking, FiXX Single Origin coffees are the best for brewing using the pour-over method. However, any light to medium roast coffee will work well because the pour-over method allows fruity, floral, and bright acidity notes to shine. Ultimately, it's all about experimenting with different beans and finding what suits your taste!

 

 

How to Brew the Perfect Pour-Over

Heat Water: Boil some water. If you're using light roast coffee, straight from the boil is fine, as lighter roasted beans are denser and more challenging to extract. Darker roasts are more brittle and soluble, meaning slightly cooler water is better. After the kettle has boiled, let it sit for a few minutes to allow the temperature to drop close to 90°C.

  

Prepare the Filter: Place the filter in the dripper and rinse it with hot water. This removes any paper taste and preheats the dripper.

  

Grind Coffee: Use a medium-fine grind for most pour-over methods. The grind size can be adjusted based on the dripper type and personal preference.

  

Add Coffee: As mentioned above, 60g to 1 litre of water is a good catch-all basic recipe. But it's also worth playing around to find your own preference. Lighter roasts can easily go up to 65g:1ltr. In contrast, dark roasts can go in the opposite direction, with 55g:1ltr working well.

 

Bloom the Coffee: Pour a small amount of hot water over the coffee grounds, just enough to wet them all. Double the amount of water to coffee is a good starting point. So, if you're brewing with 30g of coffee, pour 60g of water to get going. Let the coffee "bloom" for about 30 seconds. This step releases gases and prepares the coffee for even extraction.

 

Pour the Water: Slowly pour the remaining hot water over the coffee grounds in a circular motion, starting from the centre and moving outward. Pour steadily to maintain an even extraction. Pouring in 100g bursts of water is a good flow rate.

 

Stir or Swirl: Halfway through pouring your water, take a spoon and give the bed of coffee a little stir. This is to remove the coffee from the side of the filter paper and allow the water to flow evenly through the bed of coffee. If you're familer with your brewer, hold everything steady, and swirl the bed of coffee to help ensure an even flow.

 

Wait and Serve: Allow the water to filter through the coffee grounds completely. Depending on the dripper and grind size, this usually takes about 2-4 minutes. Once brewed, enjoy your fresh cup of pour-over coffee!

 

 

Following these steps will have you brewing the perfect cup in no time. If you'd rather watch a video explaing these steps, check out this YouTube totorial by coffee aficionado, James Hoffmann.

 

In Conclusion

The pour-over method has the ability to produce outstanding results when brewing your favourite FiXX. And following these tips will have you mastering the technique in no time. However, any brewer used right can get you great coffee. It's one of the best things about coffee. It's never dull. Discovering new brewers, origins, and ways to make your coffee is all part of the fun journey. And, as always, FiXX is there to help.

 

Thanks for reading.

Kevin