Transcript

The Science of Pour Over Coffee: Brewing Methods

Calculated Coffee The Science of Pour-Over Coffee The pour-over brewing method was invented in 1908 by the German entrepreneur Melitta Bentz. Fell from popularity with the advent of the French press in 1929 In recent years, pour-over has grown in popularity due to the rise of third-wave coffee shops (shops that treat coffee as an artisanal product) Advantages Disadvantages Creates a more complex, crisp, and bright coffee with little bitterness SSS Takes more than four minutes for each cup SSS Requires concentration Brewer can control each step in the process and patience SSS Allows for experimentation to find unique taste Offers less consistency 3 Phases of Pour-Over Coffee Phase 1: Wetting Carbon dioxide gas is a major byproduct of roasting coffee. When hot water hits coffee grounds, CO escapes. Problem: if CO2 gas is going out, water isn't able to get in. SSS Add just enough water to wet all the grounds. Stop for 30 seconds and let the gas escape. The bed of grounds will swell and expand, which results in what's called a bloom. Phase 2: Dissolution Occurs when the grounds are fully wetted; the hot water dissolves the solubles in the beans' cells Phase 3: Diffusion Occurs when the dissolved solubles are transported out of the grounds via osmosis Osmosis pressure drives the brew out of the highly concentrated chambers of the coffee grounds and out to the surrounding water. Brewing Tips BEANS GRIND Roasted on O1/30 Use fresh roasted coffee beans. Use a quality burr grinder. Only grind beans that will be brewed immediately following. DOSE WATER SS 60 G • Begin with 60 grams of coffee for every 1 liter of water. O Thoroughly filter water O Avoid distilled or softened water O Heated between 195°-205°F ACCESSORIES A slow-pouring kettle is essential Popular Pour-Over Brewers STYLE • Cone-shape dripper • Spiral ridges along the inner wall • Single large opening at the bottom O Design keeps the filter from sticking to the walls of the cone, encouraging extraction at the bottom and sides of the filter. GRIND SETTING O Between fine and medium V60 BREWING TECHNIQUE 2 4 Into the divot, pour just enough water to wet all of the coffee; let rest for 30 seconds. Continue pouring slowly; start in the middle and move Rinse the filter and place it inside the cone. After adding ground coffee, level the bed and make a small divot in the center. in and out until desired volume is reached. ADVANTAGE Minimal paper waste Amore even extraction than other cone-shape brewers Glass or plastic V60 allows you to watch the entire brewing process STYLE Pour-over filter cone Glass decanter Ultra-thick paper filter set GRIND SETTING O Medium or medium-coarse Chemex BREWING TECHNIQUE 1 3 Add ground coffee and even the bed. Evenly wet coffee with hot water; start timer. Thoroughly rinse the filter. After 30-45 seconds pour the rest of the water in a slow and controlled motion. Finish pouring around the 3:00 mark, with last drop falling close to 4:00. Dispose of filter and grounds, swirl Chemex a few times, and serve. ADVANTAGE • Thick paper allows filter to sit flush against the walls of the server and keep water flowing through the grounds slowly • Highlights higher and brighter notes in coffee STYLE • Metal, cone-shape pour-over filter Tiny, laser-cut holes in the stainless steel O Designed for use in a Chemex server GRIND SETTING O Medium Kone BREWING TECHNIQUE SSS Fill with ground coffee; even the bed by gently tapping the edges. Begin pre-infusion: Pour about 10% of the total Rinse the filter with hot water. water volume evenly across the coffee. Start a timer, and wait 30-45 seconds. SS Continue pouring in a slow, circular, Brew until 3:00-3:30 mark is reached. Remove from the server and serve coffee from Chemex. in-and-out motion until 1:30-1:45 mark is reached. ADVANTAGE More reusable alternative for the Chemex • Brewed coffee is more quickly released from the grounds • End cup has more body and oils STYLE • Wedge-shape filter cone Ribs on inner walls • Sits on top of most mugs • Bottom is flat with two small holes GRIND SETTING O Medium-coarse Bee House BREWING TECHNIQUE 2 3 Fold the edges of the filter and set inside dripper; Add coffee to the filter cone and wet lightly and evenly. Start a timer and wait 30-45 seconds, then Perform three rounds of pouring, each administering about one-third of total water volume. rinse with hot water. continue pouring. With each pour, keep the water level barely above the coffee bed. Brew until 3:00-3:30 mark is reached. ADVANTAGE • Easier learning curve than V60 due to slower drain and coarser grind Produces a clean cup and accents higher notes • Extended brew time brings out sweet and subtle flavors STYLE • Flat-bottom dripp • Three triangulated holes in base • Accordion filters O Flat, shallow brew bed makes a more even extraction O Filters are designed to stand away from the wall GRIND SETTING O Medium-coarse Kalita Wave BREWING TECHNIQUE Add ground coffee and even the bed; wet lightly and evenly. Start a timer and wait 30-45 seconds. 1 There are two main approaches to brew with the Wave: - Version 1: Pulse Pouring Pause throughout the brew, allowing water to soak through the grounds before pouring again. - Version 2: Continuous Pouring Pour water in a slow and steady flow to keep volume consistent throughout. 2 Note: Keep the spout of the kettle as close to the brew bed as possible, pouring onto, not through, the coffee bed. ADVANTAGE • The wavy filters offer improved temperature stability by insulating with air. Dripper comes in a variety of sizes and materials Coarser grind, slower brew time, and low agitation help bring out the more subtle and complex flavor in coffee. STYLE Wood collar Glass decanter Cloth filter Wire hoop suspends the filter in the server and keeps it separate from glass walls. GRIND SETTING Fine to medium Woodneck BREWING TECHNIQUE 3 Place a small divot in the Pour slowly in concentric circles until the desired Wet the coffee and rest middle of the grounds. for 30 seconds. volume is reached. ADVANTAGE Cloth filter eliminates papery taste and produces a clean cup. STYLE • Cylindrical brew chamber Houses grid that filters • Server • Dispersion plate - Controls the direction of poured water - Evenly saturates the grounds • Lid Improves heat retention O Classic Geman coffee brewer Requires no extra filters O Made of porcelain se grounds Walkure GRIND SETTING O Medium BREWING TECHNIQUE 1 3 Run hot water through Add ground coffee Assemble the brewer, leaving the lid off, and prepare for a pre-infusion with near-boiling water. Aim for the center the entire device to the brew of the plate and evenly saturate the grounds. before beginning. chamber and level. SSS Slowly continue pouring; keep the water volume consistent. Reach target volume around 3:30. Separate server from brew chamber and clean carefully and thoroughly. ADVANTAGE Flat and shallow brew bed minimizes turbulence and encourages an even extraction Dispersion plate helps correct some common inconsistencies with manual brewing Coarser grind, extended brew time, and low agitation bring out subtle and complex flavors in coffee. Pour-over coffee brings out the natural flavor of the beans and offers a rich alternative to your everyday drip coffee. Brought to you by: In Partnership with: P PartSelect GHERGICH&Co. prima-coffee.com craftbeveragejobs.com seriouseats.com blog.euromonitor.com

The Science of Pour Over Coffee: Brewing Methods

shared by Ghergich on Jul 01
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There are three phases of pour-over coffee: Wetting, Dissolution, and Diffusion. The whole process takes about four minutes for each cup to brew. Read on for instructions on how to make pour over coffee.

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