When I first started learned about coffee one of the very unique aspects was that each region, each roast level, each brew ratio, would bring out different tastes of the coffee. There are so many different aspects of coffee that can alter the clarity and taste of your cup. Too many to get in to today, but I will be explaining my favorite method of brewing and which bean I think works best for it.
A lot of people often ask me, "Why do you take the time to do a pour over when you could just do a K-Cup or Coffee Pot?" (Granted, where i worked has a Keruig, and yes, I use it everyday.) But, if I have the time to, I always go to a pour over for my favorite method of brewing. When I first began in this new age coffee world, I would play with different water temps, water purities, brew ratio's, brew time's, everything down to the scientific degree. What I found was, yes, it does make a difference. Each persons' tongue is different, so what I like, you may not like.
Here is my method of brewing in a pour over (Beehouse to be exact).
- Heat purified water to 204 degrees
- Pre Wet Filter which in turn heats the vessel as well (mug)
- Weigh out 16g of coffee beans (will make 1 cup)
- Grind on Medium/Medium Coarse setting & load filter
- Pour out Pre Wet Phase Water
- Bloom (pour a 2:1 ratio of water over the coffee) and let sit for 45 seconds
- Pour our bloom water from mug (optional)
- First Pour- slowly pour half of end water goal and let drip
- Second Pour - slowly pour remaining end water goal (224g roughly)
It really does sound like a lot, but once you get in a groove, this process can be completed in 5-7 minutes not including water getting to temp. So I usually put the water on the stove (medium high heat) before I jump in the shower in the mornings. By the time I get out, it's ready. I take quick showers (6-7 minutes).
Now, let's talk about the best coffee I've had from a pour over. I've been to 3 top 50 coffee shops in America. Barista Parlor in Nashville, Blue Bottle in New York City, and Octane in Birmingham, not to mention Dogwood in Minnesota, Monarch in Tuscaloosa, Saturn's in Birmingham, and Prevail in Montgomery. All of these places had great coffee's, although some didnt roast their own. My top 3 would look something like this
- Chaleur Method Brew - Methodical Coffee "Ethopian Guji Natural"
- Barista Parlor - Costa Rican
- Dogwood - Mixtape Vol. 34 (Mexico + Costa Rica)
Coffee is such a cool community, not based on competition (although competition is not a bad thing and there is some of that in good fun). I remember just starting out thinking "I can only hope to be as good as......" And along the way I've had some really good roasts. One in particular was a Papa New Guinea roasted to City + and it tasted just like tobacco. Weird, yes. Good, YES! Now that we've went to a commercial operation, the limitations are limitless. We have a really good Ethiopian Yirga right now that is really quality in a pour over, along with our blends that are more for the every day home coffee drinkers, that are good anyway you brew them. I'm thankful for coffee, the science behind it and the art in it. I'm thankful for the coffee community that is being built and I'm thankful for coffee education, that turns people into coffee nerds like me.