Read our review of pour-over coffee brewers:
Coffee nerds can get a perfect cup of joe by using the pour-over method for brewing coffee, because one can precisely control water temperature and extraction time. It’s easy enough for anyone to do, and Dan Souza shows exactly how it’s done.
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Iconic vintage Dan Souza video, bring back the longer hair
1-rinse the filter – discard rinse water, then add the dose. 2-I agree with a medium grind, but your ratio should be 1:16 coffee to water. 3-total brew time for 8-10 oz will be 3 1/2 minutes. Other than that…
The only practical video I found on this, all the other coffee snobs want you to get a pour over maker with the leather harness and I was thinking why not just use a funnel and some filters?
2 mins is too low. 2:15–3:30 depending on the bean, roast, freshness, etc. Lots of variables. For some it is awesome, for others, not so much…
I recommend degassing. You need to degas after first pour by swirling grounds with a spoon for 10 seconds. You will see gas bubbles released.This is the single best thing you can do improve coffee flavor. You can also use less coffee this way
Goose neck, course grind, pre-wet filter…
there was no bloom to speak of. not that you have to have it. it is a reaction from freshly roasted (less than 2 weeks) beans. that coffee was old.
You've lost me at ounces, how many grain of corn is 1 ounce?
Now please: how to use fork, knife and spoon to avoid starvation.
NOT 60 SECONDS #realdinaldtrump
is it just me……..how to boil water to 205 C? pressure boiler?
He's pretty. 🙂
Technique could use a little refinement
It is great that he is using the pour-over method into a thermos!
There are a few things that they forgot to mention and do.
1. you should be using a fine grind Not a medium grind.
2. you should be pouring the hot water over the filter, to get the paper taste out / preheating the thermos; Before you put in the grinds.
3. not all paper filters are created equal. some let the coffee go through much too fast. White filters seem to work the best.
4. using a ceramic or porcelain filter holder will keep the temperature up for getting the best extraction. Putting a lid on top will help also. Â
5. add a pinch of salt to the grinds; it will take away some of the bitterness.
6. buy fresh coffee beans (they are really seeds) and a good burr grinder.
b.s ground so fine.Â
I actually had no idea you could brew coffee this way before today. Why in the world do so many of us fall for these overpriced electric automatic drip coffee makers that make crappy coffee and die after a year or two? I'm doing this from now on. Definite light bulb moment.
This is so 'how not to do it'; might as well be using a Mr. Coffee! Â With all the very fine instructional videos on how to pour-over correctly, many of which are here on YouTube, it's a bit surprising if not disappointing that Americas's Test Kitchen's attempt is at best a middle-school production. Â YouTuber(s), search elsewhere and ye shall find.
Chemex FTW. What about the pinch of salt the Mr. Kimball espouses?
Pause at 0:07 it looks like he's stoned. :3
And brown unbleached paper has about 3 times more taste than white bleached paper so it's even more crucial to rinse it out with enough water. I still though like white paper much much better,
You're supposed to wet the filter in the pour over vessel before you put the grounds in. Otherwise, your coffee has a papery taste to it.
Good info. The coffee beans used here were only "moderately" fresh though; you can tell by the size of the bloom. Really fresh coffee beans will have large bloom and even continue to expand and bubble up for a few seconds before finally collapsing (1:00).
I thought 205 degrees was too hot a temperature to brew coffee. Doesn't a higher temperature mean more bitterness in the coffee?