EQUIP YOUR INNER BARISTA

11 TIPS TO MAKING AMAZING

POUR OVER COFFEE!
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

ABOUT THE POUR OVER METHOD

The pour over method is one ofthe fastest, simplest, and
Easiest ways to brew a great cup of coffee. It is the method
of drip coffee where wateris poured in a very steady and slow
stream over a cone filter.This brewing style is highly
custom izable, allowing you to make a stronger or weaker cup
of coffee, depending on your preferences. Dating back to
1908, the pour over method was invented by Melitta Bentz
using a brass potandink blotting1paper. Today,the pour over
method has evolved with the use of more modern equipment.
PR E

EQUIPMENT YOU WILL N EED

1. Coffee Filter 2. Ca rafe or D rippe r

Drip

Kettle 4. Coffee
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

THE PERFECT POUR OVER CUP WITH

BARISTA WARRIOR

STEP 1

PREPARE

Coffee : Select your favorite coffee.

Carafe: Select your favorite carafe and coffee filter.
Kettle: Select a slow- pouring kettle for best results.
Water: Heat water; 195 - 205 degrees Fahrenheit yields the best results .
Filter: Rinse the stainless steel filter with hot water; this serves to preheat the filter before use.

STEP 2 STEP 3 STEP 4

INSERT FILTER LET IT BLOOM! POUR OVER

Insert the coffee filter Pour a small amount of Pour the rest of the
on top of your hot water to moisten hot water in a slow ,
favorite carafe, and the coffee grounds. circular, in-and-out
add coffee to the Alow the c offee to motion. When the
filter. “bloom ” for 30 seconds water level dips below
before continuing. You ¼ of the filter, you can
will see the grounds pour more hot water in
expand, releasing the the same spiral
most desirable motion, as needed. It
elements that have should take 2 1/2 - 4
matured during m inutes to finish
roasting. brewing.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIPS #1

EXPERIMENT WITH
ADJUSTING THE VARIABLES

To truly understand the coffee brewing process, you

must experiment. Try brewing the same coffee
while adjusting the variables. Adjustthe grind size,
the coffee-to-water ratio, the water, and even the
temperature.You will begin to understand the
effect that each variable has on your coffee, will
begin to develop a palate for distinguishing
between over and under extraction of coffee
flavors,and will in evitably become a better home
barista.
.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #2

USE QUALITY W ATER

Water makes up over 98% of your coffee. If

your water tastes bad, so will your coffee. Use
clean filtered water to make good coffee.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #3

DO NOT BOIL

Boiling water causes bitterness as it will

burn the coffee.The optimal temperature
is 195 - 205 degrees Fahrenheit. If you
are using a kettle without a thermo
meter,use water that is atleast 30 seconds
off boil.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #4

PREHEAT YOUR EQUIPMENT

Rinse the cone filter with hot water prior to

brewing. This serves to preheat the filter before
use in order to ensure that a cold filter does not
take out any heat from the finished coffee.For best
results, you can also preheat your serving glass
ware before use in order to maintain the coffee’s
temperature.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #5

GRIND THE BEANS

YOURSELF

Avoid buying pre ground coffee beans.

Instead, grind the coffee your self to get the
freshest cup of coffee each time. Fresh
coffee begins to lose its aroma as soon as
you grindit. The best tasting coffee is ground
im mediately before the brewing process.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #6

USE THE RIGHT GRIND

The appropriate grind should allow the coffee to finish

dripping through the cone filterin 2.5 - 4 minutes. If the
coffee is too coarse, the water will pass too quickly
through the filter. If the coffee is too fine, the water
would pass too slowly.Were commend a
medium grind to start. If your brew time is taking
too long (over 4 minutes) or too short (under 2.5
minutes), it is time to adjust the grind.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #7

GET THE CORRECT

COFFEE-TO-WATER RATIO

Were commend 1:18 coffee-to-water ratio (1g of coffee

for each 18 g of water; or approximately 2 tbsp of
coffee forevery 8 ounces of water). Use a gram scale
to ensure properratios. Don’t be afraid to experiment
with the ratio.To dilute the strength of your
coffee, reduce the ratio (up to 1:30).To streng
then the taste, decrease the ratio (up to 1:15).
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #8

LET IT BLOOM !

M anual pour over technique requires the process of

preinfusion or “blooming” to extract maximum flavor.
This step requires a small amount of hot water to
moisten the coffee grounds before beginning the
brewing process, allowing the coffee to bloom for 30
seconds.The grounds will expand, releasing the
most desirable elements that have build up during
the roasting process. For an ideal bloom ,
werecommend to double the amount of wateras
coffee.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #9

USE A SLOW POUR

DRIP KETTLE

If you want maximum control over the pour

over brewing process, you will need a
gooseneck drip kettle.The gooseneck kettle
allow s for pouring a consistent, light
stream . This is very difficult ( if not
impossible) to do with a normal tea
kettle.The light consistent stream is needed
for a proper extraction of coffee without
drowning the grounds.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #10

DON ’T REHEAT COFFEE

You should only brew the quantity of

coffee that you plan to drink in under 20
minutes. If you need more time, brewed
coffee can be stored in a therm alcarafe to
keep warm ,but should never be reheated.
11 TIPS TO M AKING AM AZING POUR OVER COFFEE

TIP #11

TAKE PRIDE IN YOUR HOME MADE

POUR OVER COFFEE

Pour over coffee is not just about great

tasting coffee, but also about the process of
manually brewing your own coffee to
perfection. The 3 to 4 minutes that it takes to
brew your coffee can be an enjoy able and
even meditative process in it self. Think of
pour over brewing as an art,and take pride in
practicing the mastery of the the pour over
method.