How to Make Pour Over Coffee with Ashley Moore
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You didn’t rinse the filter! Wetting the filter washes away the paper or cardboard taste. Discard the water from the rinse, then add the dose. Use a scale. 1:16 weight ratio. Easy to monitor by setting the vessel and filter stacked on a scale, tare it before adding the dose, then tare it again before adding the water. Three stages of the pour over. The bloom, the first pour, then a second pour. Look at your watch/clock/cell and shoot for 3 1/2 minutes for a 10 oz cup. And yes a burr grinder is easier to maintain a proper grind.
This hurt my soul…
I've been using a Melitta cone and filters for almost twenty years. It's also the method I use while backpacking in the wilds. The result is consistent and always good. "Coffee should be served hot and black. Anything else is just a drink."
Blade grinders are fine. But not using a gooseneck kettle or metric is absolute sacrilege
that does make difference in flavor. Let just enought water saturate all the coffee powder and wait, then pour the rest
I tried a Blue Bottle Dripper doing a blooming pour and this dump method.
I suggest going back to a bloom and the 4 multi pours circling from center out back to center, gee it takes about 1:40 minutes per Blur Bottle’s instructing.
What I got with a dump pour, at least in a wavy paper filter, was coffee grinds pushing to the sides, hidden in folds, water channeling down through the center, a weaker brew.
The slow circular pour was more smoother, balance, rich, and with the Blue Bottle dripper, sweet tasting.
The Kalita Wave 185 filters fits the Blue Bottle, or you can easily modify a cheap flat bottom filter to fit it, use a 1.5 mouth pill bottle or piece of PVC, doesn’t matter, push the bottom in to reshape it, with a wooden 1 inch dowel, to fit the round 4 cm dripper bottom, doesn’t need to be a neat job. Water added to the dripper, the filter will wet fit down fine into the dripper.
My only gripe is having to have a gooseneck kettle for circle pours,
Those stainless steel kettles from China, either they don’t clean the stainless steel well or they are overheating it when they weld them and and they rust.
Not cleaning it, heat too high removes some of the Chromium which causes the rusting out at the weld seams. Welding, which evey method, stainless steel right is tricky skilled stuff.
I’ve done our over for about 5 years. Love it because I don’t like coffee machines that get funky on the inside … if you haven’t seen the videos of guys opening kurigs take a look
Back in the day, it was call instant coffee.
2 tablespoons spoons of grounds per 6oz of water sounds like it would make extremely strong coffee?
Is this ratio of grounds/ water commonly used? I routinely use 1 standard coffee scoop/12oz. I have to think that 4 tbs is 3 times as much as 1 standard scooper.
U will never get a uniform grind with a blade grinder. That means depending on size of each granule some will over extract and some will under extract, making the coffee both bitter and sour.
you really should be using a scale
Can I still make a pour over if I don't have an Ashley Moore?
What is this the 1920s? Why go through all this bullshit when you can Push a button And let the machine do it? You mil-IDIITS Need to get a life and find something better to do with your time .
And an easy to clean up before your commute. yet another good things about pour over
Test kitchen: coffee is best brewed at 195-205 degrees
Me: Laughs in perkolator… Laughs in moka pot
Nah, I don't discriminate with ways to brew coffee. 😄
Trying not to bash or hate. But I got anxiety with the blade grinder and the oily dark roast coffee.
I love how backward the measuring system that used in the United states of America and two other countries. 6 Oz of
Something. Is that 6 Oz of the mass of the water or the quantity in a container. I am being facetious. Lots of love from Australia
Ardent coffee enthusiasts are probably screaming in pain from the moment they saw the blade grinder.
puh, my mother will be glad to hear that the way she has been making coffee for the past 60 years is a thing now….jeez….
My favorite since college. Always use this method.
Expected more than this from you guys. I heat the water to a precis temperature of 88 degrees C, and i sure as H dont use a mixer grinder, that smashes and cuts unevenly and produces an uneven grind, big pieces and powder together. Use a real coffe grinder with ceramic grinding plates, so all the coffe grind is the same size.
I always have a desire to squeeze the last drop from the grounds. How does this affect the product ??
I stir my pour over coffee in the blooming stage and then let it set or a while it intensifies the flavor
You can use a small sifter and your paper filter as well.
Love this, as my husband does pour over every day. I swap out different coffee makers for my morning brew. One is a pour over America's Stainless Kitchen Thermalloy Pluramelt coffee maker that is part of a complete set of stainless pots, and pans my mom got as a wedding gift in 1947. I have that set now. The top brewer pot has a water spreader, over a chamber with a stainless mesh filter disk. The original instructions say to bring water to a boil, and immeadiatly pour into upper pot, set entire double pot over low flame until all the coffee is drained. the results are heavenly.
Or if you're not into fashionable hipster bullshit, you can just use your auto drip or a French press.
No offense to the host. She's just catering to the zeitgeist.
No special equipment? What is that thing holding the filter?
I ain't snobby about it. I'll take it from Cumbys every time.
(These Brookliners know where I'm talking about.)
How is this different than just using the automatic coffee maker? Isn't this what the machine is doing anyway?
I appreciate the simplicity, however, it never seems to extract much flavor unless I use a whole lot of coffee, even after allowing for the coffee blooming.
Geez…. we’ve made coffee like this for years when camping or the electricity goes out…..had no idea it was a thing😏
America's test kitchen using a chopper grinder? Disgusting. Take this down and reshoot with a proper grinder. Please. 😀
I've used this method for over 20 years and prefer it to most other means. Yes, it does take time and yes, you do need to pay attention to the details, but if you are really interested in the final product rather than just a cup of java, it is worth it.
Consider a finer grind for the beans for better flavor. Also, freshly roasted, 1-2 days, coffee beans proudce a foam that can be a quarter inch or more in heoght. Time and storage steal floavor from the beans.
She’s a lovely host. They should make her do more of these videos. Great video! Very informative!!
thanks for the tip! Love your videos.
Time, temperature, and technique are important.
this is like the bootleg way of actually doing it lol
I do mine in a french press then run the coffee through a paper filter like shown. I only drink 1 cup a day so there is that.
Grind size is the single most important part and most never talk about that