Coffland Corp: The Ritual of Pour-Over Coffee

Pour-over coffee is one of the oldest methods of brewing, and even now is as popular as ever.

Pour-over, one of the most common and, at the same time, most satisfactory methods when preparing a tasty cup of coffee, either for oneself or a guest, is considered one of the sublime forms of homebrewing. On today’s article, we will talk about this ritual, its origins and how to do it properly.

The pour-over brewing method has its origins back in 1908 in Dresden, Germany, where Amalie Auguste Melitta Bentz thought that the percolator coffee she used left her morning coffee with a much -dreaded taste of over-extraction and bitterness. Not wanting these bad flavors to ru,in the beverage she loved so much, she began to experiment with different brewing methods.

Eventually, Amalie found that blotting paper (nowadays transformed into coffee filters) from her son’s school book worked best due to its porous, yet super absorbent properties. She took a brass pot, punctured it with a nail, put the blotting paper on top and began to brew. What came out from that was an entirely clean, savory coffee, with the unwanted bitterness gone.

Within just a few years a patent was acquired, and she began selling the pour-over brewing pots with her last name, “Melitta,” to the public. As the 1930’s came around, the flat bottom design began to lose it novelty shimmer, so the model was transformed into the more conical shape we know today. By doing this, a more extensive area for filtration was established, allowing for better coffee extraction. A couple of years later and the cone-shaped paper filters began to hit the shelves. Some years after she passed away in 1950, natural brown filters were introduced, allowing the coffee free from the chlorine that was used to turn filters white.

Now that you’re familiar with the background of this particular method, let’s get to the practical bit of our article.

A short beginner's guide to pour-over coffee brewing

These easy-to-follow steps are meant to provide a starting place for first-timers. Our recommendations are dependent on batch size, pour rate, roast level, processing method, all of which may vary. Experimenting is the key to new discovering, so adjust everything to your taste.

Grind:

We recommend using a quality burr grinder. This method will ensure an increasingly consistent grind (and therefore extraction) or, in other words, will result in a more delicious cup of joe. Although for this we could suggest Arabica coffee beans, anything from Baratza or Mahlkonig will serve you well.

2) Dose:

Begin with 60 grams of coffee for every 1 liter of water. Adjusting this ratio will affect other factors in ways both overt and subtle, so pay close attention. Changing any single parameter will also require a change elsewhere.

3) Water:

Start with clean, filtered water, heated to 195-205 degrees (Fahrenheit). This usually yields the best results. If you need extra help, review the recommended accessories below to learn how to control water.

Optional: accessories

A slow-pouring kettle is essential to using these brewers well, remember to select the right one for you. A gram scale and thermometer will also help you brew great coffee consistently.

We hope you enjoyed our tips and articles, and please don’t hesitate to follow us on our social media. Ask away in the comment section! At Coffland Corp, all questions are important. By answering them we help you grind, brew, and serve the best coffee you ever tasted